Hot Cross Buns

I still try to make hot cross buns on Good Friday each year. Last year the buns I made were really good, but the recipe was really tedious. This year I used this bread machine version without the bread machine since I gave it away. It was easier, but not as good as last year's. I need to find the perfect recipe that is easy to make yet most delicious.

Hot Cross Buns

INGREDIENTS

DOUGH
1 cup (250 mL) milk
1 egg, beaten
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) butter
3 1/2 cups (875 mL) Robin Hood® Best For Bread Homestyle White Flour
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) cloves
1/4 tsp (1 mL) nutmeg
1 1/4 tsp (6 mL) salt
1 1/4 tsp (6 mL) bread machine yeast
1/2 cup (125 mL) raisins
1/4 cup (50 mL) chopped, mixed candied peel

GLAZE
1 egg, beaten
1 tbsp (15 mL) water

ICING
1/4 cup (50 mL) icing sugar
1 tsp (5 mL) milk



DIRECTIONS
TOOLS

dry measuring cups
liquid measuring cups
measuring spoons
bread machine
board
tea towel
sharp knife
small bowl
pastry brush
baking sheet
parchment paper
wire cooling rack

Add ingredients to machine according to manufacturer's directions.
Select Dough cycle.
Add raisins and mixed candied peel at "add ingredient" signal. When dough cycle is complete, remove dough to floured surface. Cover with tea towel and let rest for 5 minutes.
Divide dough into 12 equal portions. Roll each into a ball. Place balls 2" (5 cm) apart on greased baking sheet and flatten slightly. Cover with tea towel. Let rise in warm place (75°-85°F/24°-29°C) until doubled (30 to 40 minutes). With a very sharp knife or razor, make two cuts 1/4" (5mm) deep on surface of buns in the shape of a cross. Combine ingredients for glaze and brush on buns. Let rise another 5 minutes.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Bake in preheated oven for 12 to 15 minutes, or until golden brown. Cover with foil if overbrowning occurs. Remove from baking sheet and cool on wire rack. Combine ingredients for icing and drizzle over cooled buns.

TIPS
For variety and a bit of tartness, replace the raisins with dried cranberries.

I managed to make it without the bread machine, board, tea towel, pastry brush,parchment paper or cooling rack, and they still turned out well.

Chocolate Braids

In one of the issues of Taste of Home that I have, there is a section of Easter breads. I've wanted to try some, and I finally made one. I still want to try walnut-filled coffee cakes and two-toned yeast bread, but I'm not interested in the pistachio ring. Sounds like something Ben Joslin would like.

ToH's picture

Chocolate Braids

TOTAL TIME: Prep: 40 min. + rising Bake: 30 min. + cooling
MAKES: 16 servings

Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/3 cup honey, divided
6 tablespoons butter, softened
1 egg

My picture

1/2 cup baking cocoa
1/2 teaspoon salt
2-1/2 to 3 cups bread flour
CREAM CHEESE FILLING:
4 ounces cream cheese, softened
1/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/4 cup chopped macadamia nuts
ICING:
1-1/2 cups confectioners' sugar
1 tablespoon baking cocoa
1/4 teaspoon vanilla extract
3 to 4 tablespoons 2% milk

Directions
In a large bowl, dissolve yeast in warm water. Add 2 teaspoons honey; let stand 5 minutes. Add butter, egg, cocoa, salt, 1-1/2 cups bread flour and remaining honey. Beat 2 minutes or until smooth. Stir in enough remaining bread 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 top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. On a lightly floured surface, roll one portion into a 12x7-in. rectangle.
In a small bowl, beat filling ingredients until smooth. Spread half of the filling over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Place seam side down on a large greased baking sheet. With a sharp knife, cut roll in half lengthwise, leaving one end intact. Carefully turn cut sides up. Loosely twist strips around each other, keeping cut side up. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes.
Preheat oven to 350°. For topping, combine flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Add nuts. Sprinkle over loaves.
Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioner's sugar, cocoa, vanilla and enough milk to achieve desired consistency; drizzle over warm loaves. Yield: 2 loaves (8 slices each)

Nutritional Facts
1 slice equals 274 calories, 11 g fat (6 g saturated fat), 36 mg cholesterol, 147 mg sodium, 43 g carbohydrate, 2 g fiber, 5 g protein.

It was very good. Brian liked it enough that I marked it as a favorite. I liked it, but not as much as Brian. I almost didn't include the macadamia nuts because $$$, but I'm glad I did. Other nuts would probably be okay, but I liked the macadamia nuts a lot. It was very tedious to make, so I probably won't make it much. Cinnamon rolls are easier than this. Plus, look at the nutrition facts. Brian ate 7 pieces. Ha ha ha ha ha.

Graham Cracker House

I have lots of Christmasy recipes that I was going to try and work through them all, but it didn't happen. Things got pretty hectic, and I had to just try and make it through some of the days with the little girl I watch. These I figured would make a good activity to do with the kids.

I made icing #2. It didn't dry super fast, but was really strong once it did finally dry.

Little Chubb loved it! He really go into decorating, but still needed help putting the frosting on the house. Baby Chubb kind of wanted to sprinkle the sugar snow on, but really she just wanted to eat it once all the candy was on. The girl I watch didn't even want anything to do with decorating and just went straight to eating, so I did most of her decorating.

Julia's Hot Cross Buns

I made these Easter morning. Jacob has never heard of them before, except the song.

Julia's Hot Cross Buns

From allrecipes

INGREDIENTS:

3/8 cup milk 3/8 cup water 1 egg 1 teaspoon salt 1/3 cup white sugar 4 tablespoons margarine 1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg 1/2 teaspoon orange zest 3 cups bread flour 1 1/2 teaspoons active dry yeast 1/2 cup raisins (optional) 3/4 cup confectioners' sugar 1 tablespoon water

DIRECTIONS:

1.	Place milk, 3/8 cup water, egg, salt, white sugar, butter or margarine, cinnamon, nutmeg, peel, bread flour, yeast, and raisins in the pan of the bread machine. Select the Dough setting, and Start.
2.	Form into 15 rolls. Place into a greased 13 x 9 inch pan. Let rise for one hour.
3.	Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Cool.
4.	Make icing with confectioners' sugar and 1 tablespoon water. Drizzle over buns in the shape of cross.

We liked them okay. They smelled like cinnamon rolls, but were less exciting.  Jacob needed frosting on the whole bun, and I don't blame him, I liked the more frosted ones better as well. I'd rather have some other sweet roll, but these were festive.