Best Hot Cross Buns With Dried Cranberries Recipes

CRANBERRY & ORANGE HOT CROSS BUNS

Steps:

• Put the orange zest in a bowl and set aside. Pour the juice into another bowl, add 75ml boiling water and the dried cranberries, then leave to soak.
• Meanwhile, pour the milk into a saucepan, add the butter and heat over a low heat, stirring occasionally, until the butter has just melted. Turn off the heat and beat in the egg by hand.
• Mix together the bread flour, yeast, 1 tsp salt, and the mixed spice and sugar in a large bowl. Make a well in the flour and pour in the milk mixture.
• Drain the cranberries and add to the bowl with the orange zest, then mix into the dough with a wooden spoon until it comes together enough to handle without getting too sticky.
• Tip out onto a floured surface and knead for 5 mins until smooth and elastic - you'll need to keep poking the cranberries into the mix as you go. Grease a bowl with a little oil, then add the dough and cover with cling film. Leave somewhere warm to rise for 1 hr.
• Once risen to twice the size, turn out the dough onto a lightly floured surface. Knock it back by kneading for about 1 min - this will get all the large air holes out and give you nice even buns.
• Divide the dough into 16 equal pieces, roll into balls and lay on baking sheets lined with parchment. Put a plastic bag over the baking sheets and leave to prove for 1 hr more.
• Heat oven to 220C/200C fan/gas 7. Mix together the plain flour and 5 tbsp water in a bowl to a sticky consistency. Spoon into a piping bag with a small opening, or use a 2mm nozzle, and pipe crosses onto each risen bun. Put the buns in the oven for 20-22 mins until brown on top.
• While the buns are baking, make the glaze. Pour the orange juice into a saucepan and mix in the jam. Bring to the boil over a low heat, then simmer for 3-5 mins - you'll need to keep an eye on this the whole time and stir it to stop it sticking. Once the buns are cooked, put them on a wire rack and immediately paint with the glaze. Leave to cool, then eat with butter. Will keep for up to 2 days in an airtight container.

HOT CROSS BUNS

Steps:

• Whisk milk, sugar, and yeast in a bowl until sugar dissolves. Cover and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Sift flour, cinnamon, allspice, salt, and nutmeg in a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in raisins, eggs, and yeast mixture; mix until well combined.
• Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 45 minutes.
• Knock back risen dough with your fist. Remove from the bowl and knead for 1 minute. Divide into 12 pieces and roll into buns.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 9x13-inch baking dish.
• Arrange buns neatly in the prepared baking dish. Cover with plastic wrap. Allow to rise in a warm place for 15 minutes.
• Whisk flour and water together in a small bowl to form a smooth paste. Transfer to a piping bag and carefully pipe a cross onto the top of each bun.
• Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until buns have risen and are golden in color, 15 minutes more. Remove from the oven and immediately brush with warmed apricot jam.

HOT CROSS BUNS WITH DRIED CRANBERRIES

Steps:

• Combine 1 1/2 cups flour, sugar, salt, cinnamon and yeast in a large mixing bowl; mix well.
• Combine 3/4 cup milk and butter in a small saucepan; cook over medium heat until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; mix on low speed until blended. Beat on medium speed for 3 minutes. Stir in 2 1/4 to 2 3/4 cups additional flour by hand until dough forms and pulls away from side of bowl. Stir in cranberries.
• Turn dough out onto lightly floured surface. Knead dough for 5 to 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and roll it around to coat. Cover and let rise in a warm place until doubled in size, 50 to 60 minutes.
• Lightly grease a large cookie sheet. Punch down dough; divide into 24 equal pieces. Shape each piece into a smooth ball; place 1 1/2 inches apart on prepared cookie sheet. With scissors, snip a cross in top of each roll. Cover; let rise until doubled in size, 20 to 30 minutes.
• Heat oven to 375°F Brush rolls with egg white.
• Bake for 12 to 15 minutes or until rolls are golden brown. Cool slightly. Combine glaze ingredients in a small mixing bowl, adding enough milk for desired consistency. Using a decorating bag or spoon make a cross on top of each roll with glaze.

HOT CROSS BUNS WITH DRIED CHERRIES

Steps:

• Heat 1 cup milk in a small saucepan over medium heat until it registers 110 degrees on a candy thermometer. Pour milk into a mixer bowl, and fit mixer with a dough hook. With mixer on low speed, add granulated sugar, yeast, butter, 1 1/2 teaspoons salt, the nutmeg, cinnamon, and eggs. Add flour, 1 cup at a time, and knead until mixture comes together in a soft, sticky dough. Continue kneading, scraping down hook as needed, until dough is smooth, about 4 minutes.
• Add cherries and raisins, and knead to incorporate. Turn dough onto a lightly floured surface, and knead to distribute dried fruit. Coat a large bowl with butter. Shape dough into a ball, and place in prepared bowl. Cover with a piece of plastic, and let rise until doubled in size, about 1 hour.
• Generously butter a rimmed baking sheet. Turn dough onto a surface, knead briefly, then divide into 3 pieces. Working with 1 piece at a time, divide each third into 10 pieces, and shape each into a tight ball. (Keep dough covered with plastic.) Place on prepared sheet, spacing 1/2 inch apart. Repeat with remaining dough. Cover with plastic, and let rise in a warm spot until buns have doubled in size and are touching, about 1 hour.
• Preheat oven to 375 degrees. Whisk together egg white and water in a small bowl. Brush tops of buns with egg-white wash. Bake, rotating sheet halfway through, until golden brown, 20 to 22 minutes. Let cool on sheet on wire rack for 30 minutes.
• Whisk together remaining 3 tablespoons plus 2 teaspoons milk, confectioners' sugar, vanilla, and a pinch of salt. Spoon icing into a pastry bag fitted with a plain 1/4-inch round tip, and pipe icing on buns in the shape of a cross. (Alternatively, spoon glaze on buns.) Serve immediately.

HOT CROSS BUNS I

Steps:

• Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
• When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
• Punch down on floured surface, cover, and let rest 10 minutes.
• Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
• Mix egg yolk and 2 tablespoons water. Brush on balls.
• Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
• To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.