How I make Hot Cross Buns
Hot Cross Buns For Good Friday
A Hot Cross Bun is a sweet slightly spicy bun that is made using raisins or currants. The top of the bun is marked with a cross that is made from icing.
The cross over the top of the bun represents the crucifixion of Jesus Christ.
Traditionally the bun is served on Good Friday.
In my house we have them for breakfast on Easter morning.
Since we are not big fans of raisins or currants, I instead make an Orange Pecan Bun. The top is decorated with white icing in the shape of a cross, and I call it a Hot Cross Bun.
Although, not a true hot cross bun, it works for my family...
- 1 Cup Milk
- 1/4 Cup Sour Cream
- 1 Tbsp. Orange Marmalade
- 3 Cups Bread Flour
- 1 Tbsp. Sugar
- 1 Tsp. Salt
- 2 Tsps. Active Dry Yeast
- 1/2 Cup Orange Marmalade
- 1/3 Cup Pecans, toasted and chopped
- 1 Egg, beaten
- Vanilla Glaze
- Measure carefully, all ingredients except 1/2 cup marmalade, the pecans, egg and Vanilla Glaze in bread machine pan in the order recommended by the manufacturer.
- Select Dough/Manuel cycle. Do not use delay cycle.
- Remove dough from pan, using lightly floured hands. Cover and let sit for 10 minutes on a lightly floured surface.
- Grease a large cookie sheet. Mix 1/2 cup marmalade and the pecans, set aside. Divide dough into 12 equal pieces. Flatten each piece into a 3 1/2 inch circle. Place 1 rounded teaspoon marmalade mixture on the center of each circle. Bring edges of dough up over filling: pinch edges to seal. Place buns, pinched sides down and about 2 inches apart, on cookie sheet. Cover and let rise in a warm place 30 to 45 minutes or until double in size ( dough is ready when indentation remains when touched)
- Heat oven to 350. Brush egg over buns. Bake 15 to 20 minutes or until golden brown. With vanilla Glaze drizzle over buns in the shape of a cross.
- NOTE: Toast pecans in a 350 oven in a shallow pan, stirring them occasionally so that they toast evenly. This will take about 10 minutes.
- Vanilla Glaze: 1 Cup powder Sugar, 1 TBSP. Milk or Water and a 1/2 Tsp. Vanilla. Mix all ingredients until smooth and spreadable.
- You can cover buns with plastic wrap and refrigerate for up to 48 hours before baking...This is what I do in order to have them for Easter Sunday Morning.
|Serving size: 1|
|Calories from Fat||315|
|% Daily Value *|
|Fat 35 g||54%|
|Saturated fat 1 g||5%|
|Unsaturated fat 3 g|
|Carbohydrates 33 g||11%|
|Fiber 1 g||4%|
|Protein 5 g||10%|
|Cholesterol 20 mg||7%|
|Sodium 220 mg||9%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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