Hot Cross Buns Recipe
With Easter only just around the corner! Check out these Hot Cross Buns with Marmalade Glaze. It makes for a great Easter breakfast centrepiece.
Full recipe including hints and tips here:
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The Best HOT CROSS BUNS | No-knead Tang Zhong Method | Super fluffy and moist!
Today I am going to show you how to make HOT CROSS BUNS with No-knead and Tang Zhong methods.
It’s easy to make and you are going to have super fluffy and moist bread ever!
It’s not overly sweet but so flavorful. Serve with your favorite tea!
21cm (8 inches) square mold
・Tang Zhong
2 tablespoons bread flour
3 tablespoons water
3 tablespoons milk
・bread dough
250g bread flour
4g salt
4g instant yeast
30g sugar
150ml whole milk
1 large egg (65g)
30g unsalted butter
50g rum raisin
50g candied orange peel
1 teaspoon cinnamon powder
・cross batter
2 tablespoons bread flour
1~2 tablespoons water
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Chocolate Hot Cross Bun Recipe | Easter Recipe
How to make chocolate hot cross buns for Easter. This chocolate hot cross buns recipe is the perfect Easter recipe to make this year.
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Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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CHOCOLATE HOT CROSS BUN RECIPE
Ingredients
¼ Cup | 50g Butter
1 Egg
1 Cup | 250ml Milk
¼ Cup | 60g Sugar
2 tsp Active Dried Yeast or 1 tsp Instant Yeast
3¼ Cup | 400g Bread Flour
½ Cup | 60g Cocoa Powder
½ tsp Salt
125g Chocolate Chips
2 Tbsp Flour
1 Tbsp Cocoa Powder
2 Tbsp Water
¼ Cup | 50g Sugar
¼ Cup | 60ml Water
Instructions
Melt the butter in a saucepan or in the microwave.
Mix the milk, egg, half of the sugar, melted butter and yeast together and set aside for 10-15 minutes until bubbly and frothy.
Add the flour, cocoa powder, remaining sugar and salt to the bowl with the yeast mixture and mix with a wooden spoon until combined.
Turn out the dough on a floured surface and knead for 10-15 minutes until elastic and smooth.
Place the dough back into the mixing bowl and cover with a damp tea towel. Leave to rise in a warm place for 1-2 hours or until doubled in size.
Punch back the dough and turn out on a floured surface, press into a disc and top with the chocolate
Knead for a minute until the chocolate is evenly distributed.
Divide the dough up into 10 pieces and roll each into a smooth ball, place on a lined baking sheet leaving a 1 inch space in between.
Cover with a damp tea towel and leave to rise for an hour or until doubled in size.
Mix together the flour, cocoa powder and water to form a thick paste, transfer into a piping bag.
Pipe crosses over the hot cross buns and place into a 180C|350F oven for 20 minutes.
Mix the sugar and water together and boil until the sugar has dissolved, brush the syrup over the buns when they have just come out of the oven.
Serve fresh or toasted with butter.
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Hands-Free Overnight Sourdough Hot Cross Buns (No Folding or Laminating)
Are you looking for the perfect Easter treat that is both easy to make and delicious? Sourdough hot cross buns couldn't get any easier, this recipe is hands-off and with no folding or laminating is perfect for freeing up your schedule
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Bigger and Sweeter Hot Cross Buns Recipe
These delicious homemade hot cross buns are baked with currants and topped off with a sweet apricot jam to make one tasty roll. You will love serving this to your friends and family around the Easter holiday.
Hot cross buns are slightly sweet and spicy rolls that have a hint of orange flavor and a simple dough cross baked into the top of them. They are very commonly served up on or around the easter holiday across the world.
Hot cross buns have been around for centuries as an Anglican monk marked each bun with a cross to honor Jesus's crucifixion on Good Friday. They became extremely popular in England after that, with a small stint of banishment, but regained fame and are still traditionally served worldwide.
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INGREDIENTS FOR THIS RECIPE:
For the Buns:
• 1 1/3 cups whole milk (112° to 115°)
• 2/3 cup caster sugar
• 1 package active yeast
• 5 cups bread flour
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 8 tablespoons unsalted butter
• zest of 1 orange
• 1 cup currants
• 2 large eggs
• 1 teaspoon vanilla
• ½ cup apricot jam
For the Crosses:
• 3 tablespoons bread flour
• 4 tablespoons water
Easy Hot-Cross Buns | No Kneading, No Mixer (Oven & Stove-Top)
Since Good Friday is coming next week, Hot-Cross Buns would be an apt recipe to post, thought I! “One a penny, two a penny Hot-Cross Buns” :)
I've demonstrated a 'No Knead' recipe here, and one which needs no fancy equipment — no stand-mixers, no hand-blenders — just a loving pair of hands along with some easy to locate kitchen essentials. I came across a Rest-Fold-Method and I've been delightfully pleased with my breads since I've begun using this technique. These Hot-Cross Buns are soft, and airy, and taste great with a generous helping of butter and jam, or even just by themselves! Try, taste and see :)
1 US Cup= 240 ml
Ingredients:
300 ml or 1 & 1/4 Cup Milk
75 grams or 1/3 Cup + 1 Tablespoon Granulated Sugar
7 grams or 1 & 1/2 teaspoon Active Dry Yeast (I use Bluebird)
50 grams or 1/2 Cup Raisins (chopped)
60 grams or 1/4 Cup Salted Butter (softened)
1 Whole Egg, beaten
1 teaspoon Salt
500 grams or 3 Cups + 2 Tablespoons All-Purpose Flour (Maida)
Zest of 1 Whole Orange, or Tangerine
1/2 teaspoon Cinnamon
Honey for glazing
Some Milk & Sugar for the stove top buns
For the Cross:
2 & 1/2 heaped Tablespoons All-Purpose Flour
1/4 teaspoon Baking Powder
A pinch of Salt
A little Water
* I add Baking Powder because without it, in my experience, the marked cross becomes chewy and almost inedible. Baking powder helps soften it a little.
Baking Instructions:
*Preheat oven at 180°C for 15 minutes.
Bake the buns at 180°C for 20 minutes.
For the Stove-Top baking:
• Layer Salt on the base of a large vessel, cover and heat for 10-15 minutes.
• When hot enough, place the tray of buns on a stand, then cover & bake for 20-25 minutes. They must spring back when touched.
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