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Bread Machine Hot Cross Buns

Hot Cross Buns
Sweet, enriched rolls lightly spiced with lemon, cinnamon and nutmeg, and studded with currants. Top with a cross for the Easter holiday.
Yield 18 buns
0

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Ingredients

Dough

  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 large egg
  • 3 1/2 cups bread flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons lemon zest
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup dried currants
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Egg wash

  • 1 large egg plus 1 tablespoon water (beaten together)

Icing

  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • teaspoon cinnamon

Instructions

  • Make the dough: Have liquid ingredients at 80ºF and all other ingredients at room temperature. Place ingredients (except currants) in pan in the order recommended by manufacturer. Select dough/manual cycle. Currents can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is finished, go to next step.
  • Prepare pans: Grease 2 cookie sheets; set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 3 equal parts. Divide each part into 6 pieces. Shape each piece into a smooth, round ball. Place on prepared pans, sides touching. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Brush risen buns with egg wash. Bake for 10 to 12 minutes. Remove from cookie sheets; cool on wire rack.
  • Make icing: In medium bowl, combine all icing ingredients; beat until smooth. Add more water/sugar to achieve desired consistency. Add icing to a zipper bag; seal shut. Snip the corner (not too big of a hole) and pipe icing into shape of a cross over top of each bun.

Notes

Photo by Fake Ginger.

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