Community Pick
Hot Cross Buns - Bread Machine
photo by Lisa Mettam
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
18-24
ingredients
- 1 egg, plus
- 1 egg yolk
- 3⁄4 cup milk
- 1⁄3 cup butter
- 6 tablespoons sugar
- 1 1⁄2 teaspoons lemon rind, grated
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ground cloves
- 3⁄4 teaspoon salt
- 3 cups flour
- 1 tablespoon yeast
- 1⁄2 cup raisins or 1/2 cup candied fruit
-
Glaze
- 1⁄2 cup icing sugar
- 1 tablespoon milk
- 1⁄2 teaspoon lemon juice
directions
- Put all ingredients except fruit into bread machine.
- Set for dough.
- Add fruit at signal.
- Lightly oil 9x13 pan.
- When dough is ready, remove and punch down.
- Cut into 18-24 pieces.
- Roll each into a ball.
- Place balls 1/2" apart in pan.
- Cover and rise in warm place until doubled (about 1 hour).
- Cut cross into top with sharp knife.
- Bake 12-15 minutes @ 375.
- Make glaze adding sugar or milk to make consistency to drizzle but not run.
- Let rolls cool slightly and drizzle icing in cuts.
Reviews
-
These buns were the best!! The dough turns out the softest baked buns. I followed the ingredients as written. I changed a few things baking them though after looking on the bbc food website. I baked the buns at 475F for 9 minutes. Before baking I made a flour paste from 2 TBS flour and 2 TBS water. Mixed it in a baggie and piped it in the cut crosses. This turned out more authentic to the buns I ate whilst in England. After baking I brush them with sugar glaze. I think this is some of the best homemade bread I have ever made!
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Mmmmmm! We *loved* these! I reduced the butter to 1/4 cup, as someone else had suggested, and put in raisins, currants, and cut up dried apricots. I watched the machine as it was mixing, and did add more flour. Not sure how much more. I cut the crosses in quite deeply, and could see them when they came out of the oven. Will definitely be making these again. Thanks, Oster71.
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These were excellent! I did have to add about 1/2 or more cups of flour to the first knead in the machine. I used 1 tsp. lemon peel, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. cloves. I took 1/3 cup of candied peel and mixed it with a little flour and chopped it up into fine pieces and added during signal. I got 16 buns that fit nicely into my 13 x 9 glass baking dish and I baked them at 350 degrees for approx. 20 minutes. The dough was so soft after the second rise, I couldn't cut the crosses on top. Great recipe. Thanks for sharing!
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Tweaks
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As far as I know, I had never had a hot cross bun. I believe I'm converted! I did make some changes: I substituted 1 cup of whole wheat flour for 1 cup of the white. I used orange zest instead of lemon and homemade candied orange peel for the raisins. I also used orange juice in the glaze. The flavor was incredible! Not too sweet, not too spicy and I liked the density of the buns. I did have trouble with the second rise, but I was using expired yeast, so I was thrilled they had risen at all. I didn't make the crosses, just drizzled the glaze over the buns. Too much work to cross! Thanks for the recipe!
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This is definitely the recipe I will use, and not just for Easter. I made some changes to adapt for a diabetic diet (ie, Egg Beaters 1/4 cup plus 2 TBSP instead of egg and yolk, no salt Celeb margarine instead of butter, 3 TBSP fructose plus 3 TBSP granular Splenda instead of sugar) and the buns were still wonderful. I also eliminated the glaze for the same reason. Thanks for submitting such a special treat for the holiday and beyond.
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These are totally awesome, and easy. I've made them several times, and we've loved them each time. Most recently, I made a couple of changes for health reasons, and they were just as great. I substituted 1 cup of whole wheat flour for 1 cup of the white flour, 1 egg white for the 1 egg yolk, and used 1/4 cup of butter instead of 1/3. Thanks for this recipe!!
RECIPE SUBMITTED BY
Oster71
Canada