T.K

Still searching for what to cook ?

Name: HOT CROSS BUNS
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 11/4 cup Raisins; 3/4 cup Water; 21/4 teaspoons Yeast+1 tsb sugar; 3+1 large eggs lightly beaten +1 brush; 6 (85gr) tablespoons unsalted butter melted; 4 cups (520gr) all-purpose flour; 1/2 cup granulated sugar; 1 1 Egg +1 tps water; PAPIER PARCHEMIN; ICING; 1 cup (125gr) (4 ounces) confectioners' sugar; 4 teaspoons milk; 1/8 easpoonvanilla extract; Pinch salt

Find the most delicious recipes here

INGREDIENTS

11/4 cup Raisins
3/4 cup Water
21/4 teaspoons Yeast+1 tsb sugar
3+1 large eggs ; lightly beaten +1 brush
6 (85gr) tablespoons unsalted butter ; melted
4 cups (520gr) all-purpose flour
1/2 cup granulated sugar
1 1 Egg +1 tps water
PAPIER PARCHEMIN
ICING
1 cup (125gr) (4 ounces) confectioners' sugar
4 teaspoons milk
1/8 easpoonvanilla extract
Pinch salt

INSTRUCTIONS

FOR THE BUNS: Combine raisins and 2 tablespoons water in small bowl; cover and microwave until steaming, about 1 minute. Let sit until softened, about 15 minutes. Drain raisins and discard liquid.

Whisk warm water, 3 eggs, and melted butter together in 4-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt on low speed until combined, about 30 seconds. With mixer running, add egg mixture and mix until dough comes together, about 2 minutes.

Increase speed to medium and knead until dough is smooth and elastic, about 10 minutes. Reduce speed to low, add raisins, and knead until combined, about 2 minutes (dough will be sticky and some raisins may not be fully incorporated into dough at this point; this is OK).

Turn out dough and any errant raisins onto lightly floured counter and knead by hand to evenly incorporate raisins into dough, about 1 minute. Form dough into smooth, taut ball; transfer to greased large bowl and cover with plastic wrap. Let rise until doubled in size, 2 to 2½ hours.

PAPIER PARCHEMIN 13 by 9-inch baking pan. Turn out dough onto lightly floured counter and divide into 12 equal pieces. Form each piece into rough ball by pinching and pulling dough edges under so that top is smooth. On clean counter, cup each ball with your palm and roll into smooth, tight ball. Arrange in prepared pan in 3 rows of 4 and cover loosely with plastic. Let buns rise until nearly doubled in size and starting to press against one another, 1½ to 2 hours.

Adjust oven rack to 2 ième position and heat oven to 325 degrees. Brush buns with beaten egg. Bake until golden brown and center register at least 190 degrees, 27 to 29 minutes. Transfer pan to wire rack and let buns cool until just warm, about 1 hour.

FOR THE ICING: Combine all ingredients in bowl until smooth (icing will be very thick). Transfer icing to small zipper-lock bag. Cut off very tip of 1 corner of bag. Pipe continuous line of icing across center of each row of buns, then pipe icing in lines perpendicular to first to form cross in center of each bun. Serve.

TO MAKE AHEAD: Make dough through step 5 and let rise until doubled in size. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Proceed with recipe from step 6, extending baking time by 5 minutes.

NOTES

Divide dough in 3 to make 12 + PAPIER PARCHEMIN + 1 oeuf(brush)+1 tsb water +Pre heat at 350 for 30 minutes

Alert editor

HOT CROSS BUNS

11/4 cup Raisins
3/4 cup Water
21/4 teaspoons Yeast+1 tsb sugar
3+1 large eggs lightly beaten +1 brush
6 (85gr) tablespoons unsalted butter melted
4 cups (520gr) all-purpose flour
1/2 cup granulated sugar
1 1 Egg +1 tps water
 PAPIER PARCHEMIN
 ICING
1 cup (125gr) (4 ounces) confectioners' sugar
4 teaspoons milk
1/8 easpoonvanilla extract
 Pinch salt

FOR THE BUNS: Combine raisins and 2 tablespoons water in small bowl; cover and microwave until steaming, about 1 minute. Let sit until softened, about 15 minutes. Drain raisins and discard liquid.
2
Whisk warm water, 3 eggs, and melted butter together in 4-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt on low speed until combined, about 30 seconds. With mixer running, add egg mixture and mix until dough comes together, about 2 minutes.
3
Increase speed to medium and knead until dough is smooth and elastic, about 10 minutes. Reduce speed to low, add raisins, and knead until combined, about 2 minutes (dough will be sticky and some raisins may not be fully incorporated into dough at this point; this is OK).
4
Turn out dough and any errant raisins onto lightly floured counter and knead by hand to evenly incorporate raisins into dough, about 1 minute. Form dough into smooth, taut ball; transfer to greased large bowl and cover with plastic wrap. Let rise until doubled in size, 2 to 2½ hours.
5
 PAPIER PARCHEMIN  13 by 9-inch baking pan. Turn out dough onto lightly floured counter and divide into 12 equal pieces. Form each piece into rough ball by pinching and pulling dough edges under so that top is smooth. On clean counter, cup each ball with your palm and roll into smooth, tight ball. Arrange in prepared pan in 3 rows of 4 and cover loosely with plastic. Let buns rise until nearly doubled in size and starting to press against one another, 1½ to 2 hours.
6
Adjust oven rack to 2 ième  position and heat oven to 325  degrees. Brush buns with beaten egg. Bake until golden brown and center register at least 190 degrees, 27 to 29 minutes. Transfer pan to wire rack and let buns cool until just warm, about 1 hour.
7
FOR THE ICING: Combine all ingredients in bowl until smooth (icing will be very thick). Transfer icing to small zipper-lock bag. Cut off very tip of 1 corner of bag. Pipe continuous line of icing across center of each row of buns, then pipe icing in lines perpendicular to first to form cross in center of each bun. Serve.
8
TO MAKE AHEAD: Make dough through step 5 and let rise until doubled in size. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Proceed with recipe from step 6, extending baking time by 5 minutes.

Add Photo

HOT CROSS BUNS
Gilles240

Gilles240

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Recipe (1595g)
Recipe Makes: 1 Serving

Calories: 1645
Calories from Fat: 52 (3%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 1g
Cholesterol 3.2mg		1 %
Sodium 244.9mg		8 %
Potassium 4730.7mg		124 %
Total Carbohydrate 447.4g		132 %
	Dietary Fiber 42.8g	171 %
	Sugars, other 404.6g
Protein 25.3g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1645

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe