Homemade Hot Cross Buns for Easter

  • 119saves
  • 1hour20min

Based on the traditional Easter hot cross buns these ones can be made year round and use icing to make the cross, or you can make other shapes as desired.

LITSTER5

Ingredients

Serves: 12 

  • 3/4 cup (200ml) warm water (45 degrees C)
  • 60g butter
  • 1 tablespoon dried milk powder
  • 1/4 cup (50g) caster sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1 egg white
  • 3 cups (375g) plain flour
  • 3 teaspoons dried yeast
  • 3/4 cup (125g) currants
  • 1 teaspoon ground cinnamon
  • 1 egg yolk
  • 2 tablespoons water
  • Icing
  • 1/2 cup (60g) icing sugar
  • 1/4 teaspoon vanilla essence
  • 2 teaspoons milk

Directions

Preparation:10min  ›  Cook:20min  ›  Extra time:50min rising  ›  Ready in:1hour20min 

  1. Put warm water, butter, milk powder, caster sugar, salt, egg, egg white, flour and yeast in bread machine and start on dough program.
  2. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine until doubled.
  3. Punch down on floured surface, cover and let rest 10 minutes.
  4. Shape into 12 balls and place in a greased 22x30cm pan. Cover and let rise in a warm place until doubled, about 35-40 minutes.
  5. Mix egg yolk and 2 tablespoons water. Brush on dough balls.
  6. Bake in preheated oven at 190 degrees C for 20 minutes. Remove from pan immediately and cool on wire rack.
  7. Icing: Mix together icing sugar, vanilla and milk. Brush a cross on each cooled bun.

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Reviews (12)

Tina
by
5

Used different ingredients. Since I was short on time, I decided to try this bread machine version over my 'traditional' recipe....and these buns were delicious! They even tasted just like my regular recipe! I did make some changes as my standby recipe was a bit different and you may want to try this too: I added 1 tsp. vanilla extract, 1/2 tsp. allspice, 1 tsp. each dried lemon and orange peel and 10 tbsp. mixed candied fruit. So good with a cuppa - 14 Jul 2008

isobel
by
3

Took shortcuts. Used a flour and water mix for crosses; brushed golden syrup on for the glaze! - 13 Apr 2009

margiemill
2

Altered ingredient amounts. I found this recipe was too wet. Second time I tried reducing the water to 180ml and increased the flour to 425g. - 01 Apr 2010

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