Hot Cross Buns No Abm Recipes

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TRADITIONAL HOT CROSS BUNS

On Easter morning, our family always looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. -Barbara Jean Lull, Fullerton, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 16



Traditional Hot Cross Buns image

Steps:

  • In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°., Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly., For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.

Nutrition Facts : Calories 171 calories, Fat 3g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 145mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

2 packages (1/4 ounce each) active dry yeast
2 cups warm whole milk (110° to 115°)
2 large eggs, room temperature
1/3 cup butter, softened
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 to 7 cups all-purpose flour
1/2 cup dried currants
1/2 cup raisins
1 large egg yolk
2 tablespoons water
ICING:
1-1/2 cups confectioners' sugar
4 to 6 teaspoons whole milk

HOT CROSS BUNS (NO ABM)

I made these using 3 different recipes (more spice, more fruit, good method). Aussies-I uses Woolworths Select mixed dried fruit but picked out the glace cherries! Prep time doesn't include all the rising and so on. They took 2 hours to make start to finish, but I Face Booked and got dinner ready while they were rising!

Provided by JustJanS

Categories     Yeast Breads

Time 40m

Yield 16 buns

Number Of Ingredients 15



Hot Cross Buns (No ABM) image

Steps:

  • Combine the yeast, sugar and tepid milk in a bowl, cover with cling wrap.
  • Stand in a warm place (approx 10 mins) until mixture foams and froths.
  • Sift flour and spices into a large bowl.
  • Rub in butter using a broad bladed knife then finish with fingertips.
  • Toss the fruit through the flour, to coat the fruit.
  • Stir in yeast/sugar/milk micture, the lightly beaten egg and mix to a sticky dough.
  • Cover with cling wrap and stand in a warm place for 45-60 minutes until dough has doubled in size.
  • Grease a square, deep sided cake pan (20-25cm)
  • Knock down the dough and gently knead on a lightly floured surface for approximately 5 minutes until dough is smooth and silky.
  • 1Cut dough in half, knead lightly, cut each half in half again and continue until you have 16 balls of dough.
  • 1Place balls into greased cooking pan, cover with cling wrap and stand in a warm place for 10-15 minutes until the dough has risen to the top. 4 x 4 balls in each row
  • To make the flour paste, combine the flour sugar and water to form a thick paste. Cover with cling wrap, or place into piping bag with medium sized round nozzle attached. I used a zip lock bag with a corner cut out.
  • Either pipe or drizzle flour paste into 'cross' shape on top of each bun - keep piping fluid by doing four at a time, first in one direction then rotate the pan and complete the cross.
  • Preheat oven to 200DegC
  • When buns have risen bake for 20-25 minutes.
  • Turn out onto tea towel then place wire rack on top, invert and cool (top side up).
  • Mix caster sugar with boiling water and brush generously over each bun while still warm.

4 1/2 teaspoons instant yeast
1/4 cup caster sugar
1 1/2 cups warm milk, body temp
4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon allspice
60 g butter, at room temperature
1 egg, lightly beaten
375 g mixed fruit, dried sultanas, raisins currants
6 tablespoons all-purpose flour
1 tablespoon caster sugar
4 tablespoons hot water
2 tablespoons caster sugar
2 tablespoons boiling water

ABM HOT CROSS BUNS

Takes a labour intensive recipe and brings it forward to be available for time-constrained or multi-tasking Bakers. *GLAZE* Mix together:3/4 cup Icing Sugar -- 1TBSP Milk -- 2 drops Almond Flavouring. Prep Time reflects time in ABM and second rising.Could differ with different models.

Provided by Lorrie in Montreal

Categories     Yeast Breads

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 10



Abm Hot Cross Buns image

Steps:

  • Measure ingredients into baking pan in order given or as directed on your breadmachine.
  • Insert baking pan securely into baking unit,close lid.
  • Select Dough setting.
  • When complete, remove dough from pan and divide into 12 pieces.
  • Shape into round, slightly flattened buns.
  • Place 2" apart on greased baking sheets.
  • Cover and let rise 30 minutes or until doubled.
  • Combine (and brush on buns) 1 slightly beaten egg with 1 tbsp water.
  • Slash top of bun to form a cross.
  • Bake at 375 F degrees (190 C) for 15 - 18 minutes.
  • Drizzle *cross* with glaze while warm.(Recipe shown in description).

Nutrition Facts : Calories 229.2, Fat 5.7, SaturatedFat 3.2, Cholesterol 31.4, Sodium 242.1, Carbohydrate 39.2, Fiber 1.8, Sugar 7.3, Protein 5.9

1 1/4 cups milk
1/4 cup butter
1 egg, beaten
1 teaspoon salt
3 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup raisins or 1 cup candied fruit
3 teaspoons yeast

HOT CROSS BUNS (NO KNEAD)

This recipe saved me when my stand mixer died on me and I wanted fresh buns for breakfast. I was worried these wouldn't rise, especially with only 1/2 tsp yeast, but they turned out very well. The original recipe come from http://swallowtail.org/dairyfree/ but I added a bit more spice. So little work for such great results! Make sure you start these the night before you want to bake them. Prep time does not include rise times.

Provided by Jen in Victoria

Categories     Breakfast

Time 35m

Yield 12 buns, 12 serving(s)

Number Of Ingredients 15



Hot Cross Buns (No Knead) image

Steps:

  • Put the flour, both sugars, the salt, yeast, and spices into a large bowl and mix them all together very thoroughly.
  • Stir in the raisins and zest.
  • Add the water and the oil and mix a little. This cools the mixture a fraction.
  • Add the egg and mix it all together very thoroughly using one hand. You should end up with a very sticky dough that is soft but not sloppy.
  • Cover the bowl tightly with cling wrap and leave it at room temperature to rise overnight (at least 5 hours).
  • When it is ready (and when you it suits you), add some extra flour so the dough is not quite so sticky. Gently break into 10-12 pieces, forming each into a ball and place in a greased 9x13 inch pan. Leave them for about an hour, or until the buns have doubled in size.
  • Preheat oven to 400°F.
  • Mix a bit of flour, water and sugar together to form a paste (proportions are not really important here). Use this paste to pipe crosses on the tops of the risen buns.
  • Bake the buns for about 25 minutes. To check whether they are cooked, take one out and tap it on the bottom with a knuckle. It should sound hollow. If it doesn't, it needs to go back into the oven for a couple more minutes.

Nutrition Facts : Calories 295.5, Fat 3.2, SaturatedFat 0.5, Cholesterol 15.5, Sodium 205.8, Carbohydrate 61.8, Fiber 2, Sugar 24.5, Protein 5.7

540 g flour
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon yeast
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 cup raisins
1 orange, zest of
1 lemon, zest of
370 ml water, warmed to not quite ouch on the finger
2 tablespoons vegetable oil
1 egg, beaten

MOM'S BEST HOT CROSS BUNS

I found the handwritten copy of this recipe tucked inside one of my mother's old cookbooks. As a young girl, I used to help her make these buns.

Provided by Taste of Home

Time 1h

Yield 1 dozen.

Number Of Ingredients 13



Mom's Best Hot Cross Buns image

Steps:

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth. Stir in enough flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 12 portions. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool., For icing, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an "X" on top of each bun.

Nutrition Facts :

1 package (1/4 ounce) active dry yeast
1 tablespoon plus 1/2 cup sugar, divided
1 cup warm milk (110° to 115°)
1/4 cup butter, softened
1/4 cup raisins
1 egg
1/4 teaspoon salt
3-1/2 to 3-3/4 cups all-purpose flour
ICING:
2/3 cup confectioners' sugar
1 teaspoon butter, softened
1/4 teaspoon vanilla extract
2 to 3 teaspoons milk

HOT CROSS BUNS - BREAD MACHINE

This is the BEST and EASIEST recipe for hot cross buns. I make a few batches of them every Easter and they never last long.

Provided by Oster71

Categories     Yeast Breads

Time 45m

Yield 18-24 serving(s)

Number Of Ingredients 16



Hot Cross Buns - Bread Machine image

Steps:

  • Put all ingredients except fruit into bread machine.
  • Set for dough.
  • Add fruit at signal.
  • Lightly oil 9x13 pan.
  • When dough is ready, remove and punch down.
  • Cut into 18-24 pieces.
  • Roll each into a ball.
  • Place balls 1/2" apart in pan.
  • Cover and rise in warm place until doubled (about 1 hour).
  • Cut cross into top with sharp knife.
  • Bake 12-15 minutes @ 375.
  • Make glaze adding sugar or milk to make consistency to drizzle but not run.
  • Let rolls cool slightly and drizzle icing in cuts.

1 egg, plus
1 egg yolk
3/4 cup milk
1/3 cup butter
6 tablespoons sugar
1 1/2 teaspoons lemon rind, grated
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
3 cups flour
1 tablespoon yeast
1/2 cup raisins or 1/2 cup candied fruit
1/2 cup icing sugar
1 tablespoon milk
1/2 teaspoon lemon juice

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