HOT CROSS BUNS RECIPE EASY RECIPES

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EASY HOT CROSS BUNS RECIPE - MCCORMICK



Easy Hot Cross Buns Recipe - McCormick image

Treat yourself to hot cross buns for breakfast with this easy hot cross buns recipe. Drizzle homemade icing with cinnamon sugar and raisins over buttermilk biscuits for a delectable treat — perfect for Easter brunch, picnics, or snacking!

Provided by McCormick

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 7

1 package (8 count) refrigerated buttermilk biscuits
1 tsp McCormick® Cinnamon, Ground
1 tsp packed brown sugar
1/2 cup raisins divided
1 egg lightly beaten
5 tbsps confectioners’ sugar
1 tsp water

Steps:

  • Preheat oven to 350°F. Gently stretch each biscuit into 4-inch circle. Mix cinnamon and brown sugar in small bowl. Sprinkle 1/4 teaspoon cinnamon mixture and 1 tablespoon raisins over half of each biscuit. Fold over plain biscuit half onto raisin half. Fold again, pinching edges to seal. Gently shape into a ball. Repeat with remaining biscuits. Place buns in lightly greased 9-inch cake pan, evenly spacing them apart. Brush bun tops with beaten egg.
  • Bake 15 to 20 minutes or until golden brown. Remove buns onto cooling rack; cool completely.
  • Mix confectioners’ sugar and water in small bowl. Spoon into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly then pipe the shape of an X on top of each bun.

Nutrition Facts : Calories 226 Calories

EASY HOT CROSS BUNS RECIPE - BBC GOOD FOOD



Easy hot cross buns recipe - BBC Good Food image

Delicious warm from the oven, or lightly toasted for tea or breakfast

Provided by Sara Buenfeld

Categories     Afternoon tea, Treat

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield Makes 8

Number Of Ingredients 11

500g strong white bread flour
½ tsp salt
2 heaped tsp mixed spice
50g caster sugar
50g butter , chopped into cubes
200g mixed dried fruit
7g sachet easy-blend dried yeast
200ml milk
2 eggs
3 tbsp plain flour
honey or golden syrup, for brushing

Steps:

  • Tip the flour into a bowl and stir in the salt, mixed spice and sugar.
  • Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.
  • Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.
  • Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.
  • When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
  • Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.

Nutrition Facts : Calories 374 calories, FatContent 8 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 71 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 3 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.49 milligram of sodium

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TRADITIONAL HOT CROSS BUNS RECIPE: HOW TO MAKE IT
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
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Reviews 4.4
Total Time 40 minutes
Category Breakfast, Brunch
Calories 171 calories per serving
  • 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.
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EASY HOT CROSS BUNS RECIPE - MCCORMICK
Treat yourself to hot cross buns for breakfast with this easy hot cross buns recipe. Drizzle homemade icing with cinnamon sugar and raisins over buttermilk biscuits for a delectable treat — perfect for Easter brunch, picnics, or snacking!
From mccormick.com
Cuisine English, Irish, and Scottish,
Calories 226 per serving
  • Mix confectioners’ sugar and water in small bowl. Spoon into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly then pipe the shape of an X on top of each bun.
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TRADITIONAL HOT CROSS BUNS RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.4
Total Time 40 minutes
Category Breakfast, Brunch
Calories 171 calories per serving
  • 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.
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Making these sweet, currant-dotted buns is one of our favorite Easter traditions. Topped with a simple citrusy glaze, they’re as pretty as they are delicious.
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Delicious warm from the oven, or lightly toasted for tea or breakfast
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  • Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.
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Treat yourself to hot cross buns for breakfast with this easy hot cross buns recipe. Drizzle homemade icing with cinnamon sugar and raisins over buttermilk biscuits for a delectable treat — perfect for Easter brunch, picnics, or snacking!
From mccormick.com
Cuisine English, Irish, and Scottish,
Calories 226 per serving
  • Mix confectioners’ sugar and water in small bowl. Spoon into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly then pipe the shape of an X on top of each bun.
See details


TRADITIONAL HOT CROSS BUNS RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.4
Total Time 40 minutes
Category Breakfast, Brunch
Calories 171 calories per serving
  • 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.
See details


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Making these sweet, currant-dotted buns is one of our favorite Easter traditions. Topped with a simple citrusy glaze, they’re as pretty as they are delicious.
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Reviews 4.2
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  • For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice buns in a thick cross shape over the top of the warm buns.
See details


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Delicious warm from the oven, or lightly toasted for tea or breakfast
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Calories 374 calories per serving
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Lightly grease a 10" square pan or 9" x 13" pan. Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, …
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Heat oven to 375 degrees, with rack positioned in center. To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash.
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Apr 14, 2022 · Shape the dough into buns. Divide the dough into 12 equal parts and shape each part into a ball. Let the dough rise. Let the shaped dough rise in a warm place until doubled in size. Draw crosses on the dough. Make a mixture of flour, water, and sugar, place in a piping bag, and pipe into crosses over the buns.
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