MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Cross Buns (NYT)
Categories: Breads, Fruits
Yield: 12 servings

MMMMM---------------------------DOUGH--------------------------------
1 1/4 c (300 g) whole milk
2 1/4 ts (7 g) env active dry yeast
1/4 c (50 g) + 1 ts granulated
- sugar
3 2/3 c (500 g) bread flour; more if
- needed
1 ts Ground cinnamon
1 ts Ground ginger
1/2 ts Ground cardamom
1 ts Fine salt
4 tb (56 g) unsalted butter; more
- for the bowl and pan
1 lg Egg
3/4 c (120 g) raisins
1/2 c (78 g) diced candied orange
- peel

MMMMM--------------------------TOPPING-------------------------------
1 3/4 ts Orange blossom water (opt)
1/3 c (50 g) bread flour
1 tb Granulated sugar

MAKE THE DOUGH: Heat the milk in a small saucepan over medium until
steaming. Remove from the heat. Transfer 1/4 cup/60 grams hot milk to
a small bowl and let cool to 115ºF/46ºC if needed, about 1 minute. It
should feel lukewarm if you stick your finger in it. Stir in the
yeast and 1 ts sugar. Let stand until foamy, about 5 minutes. If the
yeast doesn't foam, it's dead and won't help the dough rise. (You'll
have to buy some more and start over if this happens.)

Meanwhile, whisk the remaining 1/4 cup sugar with the flour, cinnamon,
ginger, cardamom and salt in a large bowl or the bowl of a stand
mixer. Add the butter to the milk in the saucepan and stir until it
melts.

When the butter has melted and the milk mixture is lukewarm, pour it
into the dry ingredients, along with the yeast mixture and egg. If
using a stand mixer, beat with the dough hook on medium-low speed
until a smooth elastic ball forms, scraping the bowl and hook
occasionally, about 10 min. The dough should feel sticky but not
stick to your hands. If working by hand, mix the ingredients with
your hand until a shaggy dough forms, then knead in the bowl to form
a shaggy ball. Transfer to a work surface and continue kneading until
smooth & elastic, about 15 minutes. You shouldn't need to flour your
surface, but, if the dough is sticking to it, lightly flour as needed.

Add the raisins and candied orange peel to the dough and knead them in
until evenly distributed. Form the dough into a ball.

Generously butter a clean large bowl and transfer the dough ball to
it. Turn the ball to coat with the butter, then cover the bowl with a
clean kitchen towel. Let the dough rise until double, 1 1/2 hours.

Butter a 9" by 13" cake pan. Turn the dough out onto a clean work
surface and divide into 12 even pieces (90 to 100 g each) with a
bench scraper, sharp knife or your hands. Form a piece into a ball by
folding it over itself and pulling the stretchy dough over the fruit
bits so they're not sticking out. Once you have a smooth ball, pinch
the seam at the bottom shut and place seam side down on the surface.
Cup your hand over the ball and move your hand quickly in a circular
motion to tighten the ball into a perfect round. Place in the
prepared pan. Repeat with the remaining dough and arrange the balls
in a 3-by-4 grid, spacing evenly apart. At this point, you can cover
the pan tightly in plastic wrap and refrigerate for up to 1 day.

Open a large, clean unscented produce, recycling or garbage bag and
slip the pan into it. Fill a tall glass with hot water, place next to
the pan in the bag and tie the bag shut. (This creates a warm, steamy
environment for the dough to rise.) Let the balls rise until their
sides are touching, about 1 1/2 hours (longer if the dough has been
chilled).

When the dough is almost done rising, set the oven @ 400ºF/205ºC.

PREPARE THE TOPPING: If using orange blossom water, stir 1 1/2 ts
into 1/4 c/60 grams water in a small bowl. Add the flour, stir into a
smooth paste. Transfer to a pastry bag or resealable plastic bag and
snip a 1/3" hole in one corner. Pipe lines across the centers of the
balls in one direction and then again in the opposite direction so
that each ball has a cross.

Bake until risen and browned, 20 to 22 minutes. While the buns are
baking, heat the sugar and 1 tablespoon water in a small saucepan
over medium until the sugar dissolves. Remove from the heat and stir
in the 1/4 ts orange blossom water, if using. As soon as the buns
come out of the oven, brush the syrup evenly over them. Serve hot,
warm or at room temp.

By: Genevieve Ko

Yield: 12 buns

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spiced Fruited Hot Cross Buns
Categories: Breads, Fruits
Yield: 36 Rolls

1/2 oz (2 env) active dry yeast
2 c Warm milk; (105ºF/40ºC)
6 tb Butter, softened
2 lg Eggs; lightly beaten
3/4 c Sugar
1 ts Salt
6 1/2 c A-P flour
1 c Chop'd, mixed, candied fruit
2 ts Ground cinnamon
1 Egg yolk
2 tb Water

MMMMM---------------------------ICING--------------------------------
1 1/4 c Confectioners' sugar
2 tb Milk
1 tb Butter; melted
1/4 ts Vanilla extract

In a large bowl, dissolve yeast in warm milk. Stir in
the butter, eggs, sugar and salt. Combine 3 cups flour,
candied fruit and cinnamon; add to yeast mixture and mix
well. Stir in enough remaining 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; shape into 2" balls. Place 2" apart on
greased baking sheets. Using a sharp knife, cut a cross
on top of each bun. Cover and let rise until doubled,
about 30 minutes.

Beat egg yolk and water; brush over buns. Bake @
350ºF/175ºC for 12-15 minutes or until golden brown.
Remove from pans to cool on wire racks. Combine icing
ingredients; pipe an "X" on top of each bun.

Wendy Brown, Cantrall, Illinois

Makes: 3 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Traditional Homemade Hot Cross Buns (Taste)
Categories: Breads, Citrus, Spices, Fruits
Yield: 12 Buns

480 g Flour
10 g (2 env) instant yeast
100 g Brown sugar
1/2 ts Cinnamon
1/2 ts Nutmeg
pn Salt
1/2 ts Baking powder
1/2 ts Bicarbonate of soda
1 Lemon (unwaxed); zested
1 1/4 c Milk
3 tb Butter
2 lg Free-range eggs
1 ts Vanilla extract
135 g Sultanas and raisins

MMMMM------------------------FLOUR PASTE-----------------------------
125 g Flour
5 tb Water

MMMMM---------------------------GLAZE--------------------------------
65 ml Golden syrup
65 ml Boiling water

Set the oven @ 180ºC/355ºF.

TO MAKE THE HOT CROSS BUNS: Combine the flour, yeast,
brown sugar, cinnamon, nutmeg, salt, baking powder,
bicarbonate of soda, lemon zest and dried fruit in a
large mixing bowl.

Place the milk and butter in a saucepan and heat gently
until the butter has melted. Lightly whisk the eggs and
vanilla together and add to the dry ingredients, along
with the milk-and-butter mixture.

Gently mix the dough using your hands or a wooden spoon
until the mixture comes together.

Turn the dough out onto a clean surface and knead for 10
minutes. Place in a lightly oiled bowl, cover with
clingfilm and place in a warm spot for 1½ hours until
doubled in size.

After the dough has risen, knock it down to its original
size and then roll into 12 evenly shaped buns.

Place the buns on a greased baking tray and cover with
clingfilm, leaving enough room for the buns to rise.
Allow the buns to rise for another 30 minutes.

To make the flour paste, mix the flour and water
together to form a smooth paste, place in a Ziploc
sandwich bag and cut off one of the corners to make a
piping bag.

Pipe a cross onto each bun and bake for 15 minutes, or
until the buns are golden and cooked through. Glaze the
buns while they are still hot.

RECIPE BY: Abigail Donnelly

RECIPE FROM: https://taste.co.za

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gluten-Free Hot Cross Buns
Categories: Breads, Fruits, Spices, Dairy
Yield: 8 Buns

2 ts Yeast
1 ts Sugar
1/2 c Warm water
3/4 c Raisins or currants
2 1/2 c Bob's Red Mill gluten-free
- 1-to-1 baking flour
1 ts Salt
1/2 c Sugar
1 ts Vinnamon
2 ts Baking powder
1 ts Baking soda
1 c Warm milk
1 lg Egg
1/2 c Oil
1 c Confectioner's sugar
1 c Vanilla
2 tb (to 3 tb) milk

Set oven @ 400ºF/205ºC.

Mix the yeast and sugar in 1/2 cup warm water.

Let stand for 10 minutes until foamy.

Soak raisins (or currants) in 1 cup hot water to plump
them up.

Set aside.

In a large bowl, whisk together flour, salt, sugar,
cinnamon, baking powder and baking soda.

In a large pot, heat 1 cup milk until very hot but not
boiling.

Let the milk rest until warm.

Whisk egg and vegetable oil into the warm milk.

Add the rest of the dry ingredients, proofed yeast and
drained raisins to the milk mixture, and stir until
combined.

The dough should be wet and sticky.

Cover dough with a towel and place in a warm, dark
place to rise for about an hour.

Dough should double in size.

Turn dough over onto a well-floured surface and gently
shape into a ball.

Divide the dough into 8 equal parts.

Shape each piece into a ball and place on a parchment
lined baking sheet.

Let the dough rest until each bun has doubled in size.

Bake buns for 12 to 15 minutes, until nice and golden.

Remove buns and let cool.

In a small bowl, combine the confectioner's sugar,
vanilla and milk.

Whisk vigorously until there are no more clumps.

Icing should be nice and thick.

If it’s too thick, add more milk 1 teaspoon at a time.

Transfer the icing to a piping bag and pipe an X over each bun.

Serve.

Recipe courtesy of Catherine Pappas

RECIPE FROM: https://www.thedailymeal.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Cross Buns (Saveur)
Categories: Breads, Fruits, Citrus
Yield: 10 servings

1 Lemon
1 Navel orange
1 c Sugar
3/4 c Currants
1/8 ts Allspice
1/8 ts Cinnamon
1/8 ts Nutmeg
1 1/2 ts Active dry yeast
1 c Milk; @ 115ºF/46ºC
2 c A-P flour; more for dusting
2 c Bread flour
1/2 c Sugar
2 ts Kosher salt
6 tb Unsalted butter; softened
More for greasing
2 Lf Eggs; lightly beaten
1/4 c Orange marmalade
1/4 c Confectioners sugar

Remove sections of the lemon peel in 1-inch strips and,
using a paring knife, trim off any of the white pith.
Julienne the strips and repeat the process with the
orange. Combine sugar and 1 cup of water in a 1-qt.
saucepan over high heat; bring to a boil and cook until
sugar has dissolved, 1-2 minutes. Reduce heat to
medium-low and add lemon and orange pieces; simmer for 8
minutes. Remove from heat and cool. Drain and combine
with currants and spices; set aside.

In the bowl of an stand mixer fitted with the dough
hook, combine yeast and milk; let sit until foamy, about
10 minutes. Add the butter, half the eggs, and the dry
ingredients; mix on low speed for 8-10 minutes, until a
smooth dough forms. Remove from bowl and place on a
lightly floured surface; fold in the fruit mixture,
working until just evenly distributed. Place the dough
in a lightly greased bowl, cover with a kitchen towel,
and let rise until doubled in size, about 60-80 minutes.

Divide dough into 10 equal sized pieces; working with
one piece at a time, roll into balls. Place balls onto a
sheet tray lined with parchment paper; cover with a
kitchen towel and let rise again until doubled in size,
about 45 min.- 1 hour.

Set oven @ 325ºF/165ºC.

Combine remaining egg with 1 tbsp. water; lightly brush
each roll with egg wash. Bake for 20 minutes, rotating
halfway. Remove from oven and cool for 15 minutes.

In a 1 qt. saucepan over low heat, combine orange
marmalade and 1 tbsp. water; stir until marmalade
loosens. Brush each roll with the marmalade glaze and
let stand an additional 10 minutes until glaze sets.

Combine the confectioners' sugar with 2 tsp. water. Pour
into a piping bag and pipe crosses on rolls. Serve warm.

Make 10 buns

RECIPE FROM: https://www.saveur.com

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