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      Hot Cross Buns

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      679 SharesHot Cross Buns are a soft, sweet bread roll made with a vanilla icing cross on the top, traditionally eaten on Good Friday in some countries, but they should definitely be enjoyed all year long!If you’re new to yeast baking make sure to try my Cinnamon Rolls Recipe! They’re amazing and easy enough for beginners!Hot Cross Buns Are A Classic Easter RecipeHot Cross Buns are a treat I grew up eating on Easter morning. I know there are lots of different traditions when it comes to Hot Cross Buns, but I always looked forward to having them once a year. Honestly, though, there is no reason why these can’t be enjoyed all year long! They are a sweet bread, usually made with dried currants or raisins (I used Craisins), and topped with a sweet icing. We always had them warm with a nice spread of butter too. SO good!Baking With Yeast Is Easy!I have been on a roll lately baking with yeast, and I am not about to stop anytime soon. My Sweet Dinner Rolls have been a weekly recipe! To imagine there was a time when the idea of baking bread from scratch made me a little nervous is crazy! It’s actually very easy and using Rapid Rise (Instant) Yeast makes it quick too!Honestly, if you think about yeast as just another ingredient it takes the worry out of it. AND once you do it once, you will see how uncomplicated the process really is. You can make bread by hand, or if you have a mixer with a hook attachment that works for the kneading portion too!My Main Bread Making TipKnowing when to be done kneading is the question I get most. So here’s my PRO TIP: After you knead the dough for the recommended period of time, press it gently with two fingers, and it springs back, you’re done kneading! It should be smooth and elastic to the touch.What Are Hot Cross Buns?I did a little research to find out the history of Hot Cross Buns and found lots of interesting facts. They say that the cross on the bun represents…well, a cross, and the bread represents the end of Lent. There are also many theories on the origin of Hot Cross Buns.One of the interesting myths behind the recipe is that buns baked and served on Good Friday will not spoil or grow moldy during the subsequent year. Another myth is if the buns are hung in the kitchen, they are supposed to protect against fires and ensure that all your bread turns out perfectly! I kind of like that idea!!Anyhow, there are countless stories and traditions around Hot Cross Buns, but what I know is that they are delicious!How Do You Make Hot Cross Buns?Working with RapidRise® Yeast makes the process easy! The dough comes together very quickly, and requires about 4-6 minutes of knead time, which you can do with your hands, or with the dough hook attachment on your stand mixer!The dough will be soft for these, so add your flour in small increments, to make sure you don’t add too much!Allow 350-45 minutes for the dough to rise. I like to cover the dough and put into an oven that was heated just to warm, and then turned off.Hot Cross Buns should be soft, and chewy, like any good bread. You have the subtle sweetness from the dried fruit, and the icing on top, paired with that distinct yeast flavor.I hope these become a tradition in your house too!Looking for More Yeast Bread Recipes? Try These:PrintHot Cross Buns Description:Easy, classic Hot Cross Buns RecipeIngredients:1/2 cup dried cranberries or currants3-1/4 to 3-3/4 cups all-purpose flour3 tablespoons granulated sugar1 (1/4- ounce) envelope Fleischmann’s® RapidRise Yeast1 teaspoon kosher salt1/4 teaspoon ground cinnamon1/2 cup milk1/4 cup water1/4 cup butter 2 eggs1 egg white, lightly beatenIcingInstructionsPlace dried cranberries in a small bowl. Cover with boiling water and let sit for 5-10 minutes, or until plumped. Drain and set aside.Combine 1 cup flour, sugar, undissolved yeast, salt, and cinnamon in the bowl of your stand mixer fitted with the paddle attachment.In a microwave-safe bowl heat the milk, water and butter for 30 – 45 seconds until very warm (120° to 130°F). Stir this into the flour mixture.Mix the eggs, cranberries, and enough remaining flour to make soft dough (I generally use 3 1/2 cups total). Replace the paddle attachment with a dough hook and knead on medium speed for 4-6 minutes. Alternately, you can knead the dough on a lightly floured surface until smooth and elastic, 4-6 minutes. Cover the dough with a clean dish towel and let it rest for 10 minutes.Line a large baking sheet parchment paper and coat lightly with nonstick spray.Divide the dough into 12 equal pieces. Form each piece into a ball and place 3- inches apart on prepared sheet. Cover and let rise in warm, draft-free place until doubled in size, about 35 to 50 minutes.Preheat oven to 375°F.With a sharp knife, cut a shallow cross in top of each bun. Brush egg white over tops and bake for 15-18 minutes until golden brown. Allow the buns to cool before icing.For the icing, mix together the powdered sugar, vanilla, and cream in a bowl until smooth. Place the icing in small zip-top bag with a corner snipped off and pipe the icing onto the buns in a cross shape.Notes:Store airtight at room temperature for up to a day. Best served same day.Keywords:: hot cross buns, bread, yeast, rapid rise yeast, quick yeastWant To Save This Recipe?PIN for later: LEGGI TUTTO

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      Pumpkin Scones

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      787 SharesThese Pumpkin Scones are soon to be your favorite pumpkin recipe! They are flaky and buttery with the perfect amount of pumpkin flavor. The perfect cross between a muffin and a biscuit topped with a brown sugar icing, this scone recipe can be enjoyed as a breakfast treat, a snack, or even as dessert!I love scones so much, and if you do too you should try my Bacon Cheddar Scones, or my Chocolate Chip Cream Cheese Scones!Pumpkin Scones are the Ultimate Fall Scone Recipe!I am SO excited about today’s scone recipe. SO EXCITED! I am big scone guy, and today’s Pumpkin Scone Recipe MIGHT be my favorite of all time.If you have ever had a bad scone experience…we all know what I mean, dry, crumbly, flavorless…you might not be too anxious to try again. I do understand. Truly.ORRRR if you’re one of those “I don’t like pumpkin” people, this recipe might be easy to skip over. But please, oh please, do yourself a favor and try my recipe. My husband who “doesn’t like scones” loved these, and my son who “doesn’t like pumpkin” said these were amazing. Two glowing reviews from two of my harshest critics, so those are supremely high accolades!This Recipe Makes Light, Flaky, Moist Scones!Like I said before, if you’ve ever had a dry scone you might not be so inclined to try another one…but if you’ve had a good one, I think you will be matching my enthusiasm today!This is an easy scone recipe, literally made in minutes. I took the base recipe from my Chocolate Chunk Orange Scones and tweaked it to incorporate the pumpkin and the results are DELICIOUS!!How Do You Make Pumpkin Scones?That’s why we’re all here today…not to look at pretty scone pictures, but to learn how to make them, right? So let’s get to it!What Ingredients Do You Need?Simple, everyday ingredients are what makes these scones easy to make and perfectly flavorful.All Purpose FlourSugar – I used granulated sugar, but you could absolutely use light brown sugar as well!Salt and Baking PowderButter – I used salted butter in my scone recipes because I prefer the slightly balanced sweet and salty dough, a lot like a biscuit. AND make sure it’s COLD COLD COLD! I’ll explain a little more in depth below.Heavy Cream – this adds so much richness to the scone, while also adding a little more fat which assists in keeping these extra moist!Pumpkin Pie SpicePumpkin Puree – Make sure you use 100% pumpkin here (like Libby’s) and not canned Pumpkin Pie MixDo You Have To Make the Icing?Well, of course not…especially since you will have the sweet crunch of the turbinado sugar on top…BUT. The brown sugar icing on these is absolutely delicious and takes this scone recipe to the next level FOR SURE.How Do You Make Flaky Scones?My trick to flaky, almost layered scones is using COLD BUTTER! A lot like my Pie Crust Recipe you will want to use very cold butter and cut it into the flour mixture using a pastry cutter. This will leave small pieces of butter throughout the dough, like in the image above.Also, when you form the scone dough into a ball and then a flat circle, try not to handle the dough too much. The less you handle the dough, the flakier it will be. The more you knead this dough, the butter will warm with the touch of your hands, and strands of gluten will form as it’s kneaded like in bread, which you want to prevent!You can see in the second image above the flaky layers. AND when you break it open it will look like this…See all those glorious, moist yet flaky layers? THAT, my friends, is scone perfection!I only use 1/4 cup of pumpkin in these scones, which adds the pretty color and the perfect subtle pumpkin flavor. That, combined with the Pumpkin Pie Spice isn’t overpowering, but perfectly pumpkin.AND wondering what you should do with that extra pumpkin from the can? Try my Pumpkin Mug Cake!Scones Aren’t Your Thing, But Pumpkin Is? Try These Other Pumpkin Recipes:PrintPumpkin Scones Description:These Pumpkin Scones are buttery, flaky, sweet, and PERFECT!Ingredients:2 cups all purpose flour2 teaspoons baking powder1/2 cup granulated sugar1/2 teaspoon kosher salt1/2 cup cold, salted butter, cut into cubes1/2 cup + 2 tablespoons heavy cream2 teaspoons pumpkin pie spice1/4 cup pumpkin puree2 tablespoons turbinado sugar (like Sugar in the Raw) for garnishIcing2 tablespoons butter1/4 cup light brown sugar1 tablespoons milk1/4 teaspoon pure vanilla extract1/3 cup powdered sugarInstructionsPreheat oven to 425°F. Line a baking sheet with parchment paper and set aside.In a large bowl whisk together the flour, baking powder, sugar and salt. Set aside.Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles coarse sand. There will (and should be) some larger pieces of butter.In a medium bowl whisk together 1/2 cup heavy cream, pumpkin puree, and pumpkin pie spice.Make a well in the center of the dry mixture and pour the wet ingredients into the well. Mix the dough together using a wooden spoon or rubber spatula. It should have a slightly dry texture and hold together, but not be crumbly. Add an additional 1-2 tablespoons of cream if the dough seems too dry.Place the dough onto a lightly floured work surface and form it into a ball. Flatten the ball into a circle about 1 1/2- inches thick.Using a knife or a pizza cutter, cut the dough into 6 wedges.Place the wedges onto the prepared baking sheet and brush with the remaining 2 tablespoons heavy cream. Sprinkle with turbinado sugar.Bake for 15-20 minutes, or until the lightly golden.To prepare the icing place butter and brown sugar in a small saucepan over medium heat. Bring mixture to a bowl stirring frequently. Allow the mixture to boil for 3 minutes and then remove from the heat. Immediately whisk in the milk, vanilla, and powdered sugar until smooth and no lumps remain.Drizzle the icing onto the scones and allow it to set.Serve warm or at room temperature.Notes:Store airtight for up to 2 days. You can cut the scones into smaller wedges, just adjust the bake-time down slightly.Keywords:: cookies and cups, scone recipe, pumpkin scones, pumpkin recipe, fall baking Want To Save This Recipe? LEGGI TUTTO