Best 3 Alison Holsts Hot Cross Buns Recipes
Indulge in the aromatic and flavorful world of Hot Cross Buns, a delectable Easter treat that holds a special place in many cultures. These soft, slightly spiced buns are traditionally prepared during the Easter season and are a symbol of renewal, rebirth, and the triumph of good over evil. Typically adorned with a cross made from a simple flour paste, Hot Cross Buns carry a rich historical significance and are often enjoyed warm, toasted, or even served with a dollop of butter or jam. This article presents a collection of Hot Cross Bun recipes, each offering a unique twist on this classic pastry.
The first recipe introduces a Traditional Hot Cross Buns variation, following a time-honored method that yields soft, fluffy buns with a slightly chewy texture. For those seeking a vegan alternative, the Vegan Hot Cross Buns recipe provides a delightful plant-based option that doesn't compromise on taste or texture. If you're short on time, the Quick Hot Cross Buns recipe offers a simplified approach, using a bread maker to streamline the process and deliver delicious buns in a shorter timeframe.
For those who prefer a sweet and fruity twist, the Hot Cross Buns with Dried Fruit recipe incorporates a medley of plump raisins, juicy currants, and aromatic mixed peel, resulting in a burst of flavors in every bite. If you're looking for a gluten-free option, the Gluten-Free Hot Cross Buns recipe caters to dietary restrictions without sacrificing the classic Hot Cross Bun experience.
Lastly, the Hot Cross Bun Bread Pudding recipe transforms leftover Hot Cross Buns into a delectable bread pudding, combining the flavors of the buns with a creamy custard filling and a crunchy streusel topping. This recipe offers a creative way to use up any remaining buns and creates a delicious dessert that's perfect for any occasion.
ALISON HOLST'S HOT CROSS BUNS
Make and share this Alison Holst's Hot Cross Buns recipe from Food.com.
Provided by Missy Wombat
Categories Yeast Breads
Time 1h
Yield 30 buns, 30 serving(s)
Number Of Ingredients 17
Steps:
- Measure the yeast mixture, flour, brown sugar and salt into a large bowl. Stir to mix and then add the cold milk followed by the boiling water. Stir thoroughly to mix.
- Leave to stand for 3 minutes. Melt the butter and assemble the rest of the ingredients.
- Once the 3 minutes is up, stir in the rest of the ingredients except for the flour.
- Now add as much flour as need to make a dough just firm enough to turn out on a board and knead. [The original recipe suggests 3 cups. I needed 4.].
- Knead the dough for 5-10 minutes until smooth and satiny and it springs back when you press it with a finger.
- Oil a large bowl and turn the dough ball in this until it is all coated. Cover the mixture with plastic wrap and leave to stand until it doubles it original bulk.
- Turn out on a floured board, knead lightly and cut into 30 evenly sized pieces.
- Form each piece into a ball and arrange the buns in rows in a dish or pan with at least 1 cm between them. A roasting dish works well and takes about 15 buns.
- Preheat the oven to 220°C/425°F and when ready turn the heat down to 200°C/400°F.
- Put crosses on the buns.Make a paste of the flour and oil and then add enough water to make a dough that can be forced out of an icing bag. Pipe the crosses on the buns.
- Put the buns in the oven and bake for about 15 minutes until they brown slightly and feel firm. Remove from oven and glaze with a hot syrup made by heating sugar and water.
- Cool buns on a rack. Store in airtight containers when cold.
- If you want to make a smaller quantity, halve the ingredients except for the egg. You may need more flour.
HOT CROSS BUNS
Shhh don't tell Mom I have posted the secret recipe here. I will be in the doghouse, she doesn't share this with anyone but I feel more people should be trying these. They are the best, far out does my grandma's and my aunts. Mom donates a pan of these for the local 4-H Cake Bingo every Easter. Someone should have kept track over the last 20 some years how much her buns have raised for the club.. Follow Instructions carefully. Time does not include resting rising time.
Provided by KennKonn
Categories Yeast Breads
Time 50m
Yield 24 buns, 24 serving(s)
Number Of Ingredients 13
Steps:
- Mix yeast, sugar and scalded cooled down milk and water together and set aside till yeast starts to bubble.
- In mixer mix shortening and sugar together and add one egg at a time mixing in completely before adding another egg. Mix well after last egg.
- Sift 6 cups of flour into separate bowl.
- Mix 3 cups of flour into the yeast mixture, mix till smooth.
- Add Raisins.
- Add shortening, sugar and egg mixture.
- Take one cup of flour and add salt and cinnamon to it and mix it into dough. (To stop the cinnamon from lumping up in the dough).
- Knead in remaining cups of flour till dough is smooth.
- Place in greased bowl and allow to rise until double in size.
- Form buns then using clean scissors snip a cross into the tops of each bun.
- Beat egg yolk and water together and brush over tops of each bun.
- Bake at 400 for 15-20 minutes.
- When cooked and cooled use piping bag and form cross with your favorite white icing.
Nutrition Facts : Calories 208, Fat 4.7, SaturatedFat 1.4, Cholesterol 31.6, Sodium 161.9, Carbohydrate 36.8, Fiber 1.6, Sugar 10.2, Protein 5
HOT CROSS BUNS
These small yeast buns, freckled with currants or raisins, and sometimes fruit and nuts, are traditionally served on Good Friday. They are slashed with a cross just before baking and the cross is filled with icing after they've cooled. I usually make them and freeze them unfrosted, ahead of time. Then on Easter morning I warm them in the oven and frost them for breakfast or brunch.
Provided by Olha7397
Categories Breads
Time 37m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Measure the flour, yeast, sugar, salt, and lemon zest into a large mixing bowl or into the work bowl of a food processor.
- Heat milk to boiling in a small saucepan over medium-high heat.
- Remove from heat and add the butter.
- Stir until the butter is melted.
- Stir in the eggs.
- Add the liquid ingredients to the dry ingredients, and process or mix with an electric mixer until the dough is smooth but soft, about 2 minutes.
- Mix in the raisins, almonds, and candied fruits.
- Cover with plastic wrap and let rise for 1 hour.
- Cover a baking sheet with parchment paper.
- Turn the dough out onto an oiled surface.
- Dust the dough with flour and knead to express air bubbles.
- Divide the dough into 16 equal parts.
- Shape each into a round ball.
- Place the balls of dough, smooth side up, about 3 inches apart on the prepared baking sheet.
- Let rise in a warm place, lightly covered, until almost doubled, for 45 minutes to 1 hour.
- Preheat the oven to 400 F.
- Brush the tops of the buns with the egg glaze.
- Slash a cross in the center of each bun with a sharp knife.
- Bake for 10 to 12 minutes, until golden.
- While the buns bake, mix the icing ingredients in a small bowl.
- Place the icing into a pastry bag with a small tip.
- Slide the parchment onto the counter top to cool or transfer the rolls onto a wire rack to cool.
- Pipe the icing into the shape of a cross on top of each bun.
- Serve warm.
- Makes 16 buns.
- Beatrice Ojakangas.
- The Great Holiday Baking Book.
Nutrition Facts : Calories 208.9, Fat 6.3, SaturatedFat 2.9, Cholesterol 51.1, Sodium 95, Carbohydrate 33.6, Fiber 1.2, Sugar 13.4, Protein 5
Tips:
- Ensure accurate measurements: Use a kitchen scale to weigh ingredients for utmost precision. Volumetric measurements are less accurate and can affect the final result.
- Activate the yeast effectively: To ensure proper activation, use lukewarm water between 105°F and 115°F (40°C to 45°C). Avoid water that is too hot, as it can kill the yeast, or too cold, as it will hinder its activation.
- Adequate kneading: Knead the dough properly to develop the gluten and create a smooth, elastic texture. This step is essential for achieving soft and fluffy buns.
- Proper proving: Allow the dough to prove in a warm, draft-free place until it doubles in size. This process allows the yeast to ferment and produce gases, resulting in light and airy buns.
- Generous brushing with milk: Before baking, brush the buns generously with milk. This helps create a golden-brown, glossy crust.
- Don't overcrowd the baking tray: Leave enough space between the buns on the baking tray to allow for proper heat circulation and even baking.
- Monitor baking time: Keep a close eye on the buns while they bake. Remove them from the oven once they are golden brown and sound hollow when tapped on the bottom.
Conclusion:
To create delicious and authentic hot cross buns, follow the tips and recipe instructions precisely. Patience and attention to detail are key throughout the process, from activating the yeast and kneading the dough to proving and baking. Remember, the subtle aroma of cinnamon and spices combined with the sweet glaze makes these buns a true delight. Enjoy them fresh from the oven, toasted with butter, or serve them as part of a traditional Easter brunch or afternoon tea.
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