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Rise # 2: Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray. Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size). Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).

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Add the brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup (125g) flour. Using the dough hook or paddle attachment, mix on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour and the raisins.

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Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash. Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes. Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic.

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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.

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In a small bowl, combine 1/2 cup raisins/craisins with 1 cup boiling hot water. Let sit 10 min then drain well and set aside. In a large measuring cup, combine 1/4 cup warm milk with 1/2 tsp sugar and sprinkle 3/4 Tbsp yeast over the top. Stir and let sit at room temp until bubbly and doubled in volume (10 min).

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Dissolve yeast in warm water in a large bowl or stand mixer base. Then stir in the warm milk, melted butter, sugar, and salt. To the bowl, add 2 cups of the flour along with the allspice, cinnamon, nutmeg, egg, raisins, and orange zest. Beat until smooth. Stir in enough remaining flour to make the dough easy to handle.

Hot cross buns are set to cost more money this Easter

Many believe that monks first developed hot cross buns in the 1300s, then distributed them to feed the poor. In the late 1500s, when many English citizens believed the buns had magical or healing powers, Queen Elizabeth I began restricting their sale to only Good Friday, Christmas, and funerals so the magic wouldn't be abused.

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Add the 100 grams Hollow mini Egg pieces and stir continuously until the Chocolate has melted, and the Hot Chocolate is steaming. Pour into a heated, heat proof mug (heat by adding boiling water and discard water before pouring in the Hot Chocolate. Pipe or spoon over the Whipped Cream and sprinkle over the Easter Eggs - serve immediately.

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How To Make Hot Cross Bun Loaf. In a small bowl, melt the butter and leave to cool. Mix the raisins, cherries, and currants in a separate bowl and set aside. Mix the flour, yeast, salt, spices and sugar. Heat the milk with 5 tablespoons of water and add the flour mix along with the butter and egg.

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This can be done well in advance such as the day ahead or overnight. Place the flour, sugar, yeast, salt and spices in the bowl of a stand mixer and stir to combine. Add the eggs, butter, and milk. Use the dough hook to knead the mixture into a smooth and elastic dough, about 5 minutes.

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Preheat oven to 190C/375F. Make the flour paste; combine flour and water in a bowl, until you have a paste. fill a piping bag with it and pipe the flour paste over the buns to form crosses. Bake the buns for 20-25 minutes or until cooked through. Make the glaze; in a bowl, whisk sugar and water.

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Connect empty half to filled half, matching the edges to create a whole egg. Run a clean finger over the seam to smooth it out. Once all of the hot cocoa bombs are together, serve and enjoy or package and give away! To make hot cocoa, simply warm 6 oz of milk and place hot cocoa bomb in it. Let melt, stir and serve!

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Think of them as a sort of blend between a dinner roll and a sweet pastry. Most recipes call for raisins and cinnamon, but there are tons of variations out there. Traditionally, hot cross buns are associated with Easter —a Christian holiday and festival celebrating the resurrection of Jesus—and eaten on Good Friday, or the Friday before Easter.

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Preparation. Whisk flour, brown sugar, instant yeast, and salt together in a large bowl. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla. Create a well in the dry ingredients and pour the wet ingredients into the well. Stir until dough comes together; note: it will be sticky.

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Roll each piece into a ball and place on the prepared pans, staggered. Cover the pans with saran wrap and let the buns rise until they have doubled (about an hour at room temperature). Preheat the oven to 350°F. Prepare the cross dough: To form the crosses, mix the flour, water, oil, and sugar.

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Hot cross fun: the joy of homemade Easter buns (including a gluten-free version!) With tips and recipes from expert bakers, including ideas for gluten-free and plant-based recipes, plus chocolate.