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- Bread (800)
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- Hot Cross Buns (6)
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Homemade Hot Cross Buns for Easter
Recipe by:
LITSTER5
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.
Ready in 1 hour 20 minutes
Saved as a favourite by 97 cook(s)
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
Similar Recipes
Preparation method
Prep: 10 minutes | Cook: 20 minutes | Extra time: 50 minutes, rising1.
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.
Provided by: Allrecipes
Last updated:
09 May 2013
Reviews
Easy
These were lovely - upped the flour to 400g as dough a tad too wet. I also love the mixed peel in my HCBs so added that too and they turned out beautifully. I always make my cross out of icing sugar water and vanilla and glaze them when hot with a mixture of boiled sugar
Posted:
23 Mar 2013
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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.
Posted:
01 Apr 2010
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2 users found this comment helpful
Altered ingredient amounts.
Jood - a 7g sachet is slightly under 3 teaspoons but it did me fine for this recipe.
Posted:
29 Mar 2010
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Something else.
how many sachest is 3 teaspoons of dried yeast ?
Posted:
28 Mar 2010
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Took shortcuts.
Used a flour and water mix for crosses; brushed golden syrup on for the glaze!
Posted:
13 Apr 2009
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3 users found this comment helpful
Easy
Recipe worked well but like raewyn, I only used the flour and water for the crosses and piped it on before they went in the oven. The glaze- straight golden syrup brushed on just after they came out.
Posted:
13 Apr 2009
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Easy
This bun recipe is fine - though I did add some leftover fruit mince to the mix with the dried fruit. However, I used a flour and water paste for the crosses that I piped on before cooking.. Thats really all u need-and its so much easier.
Posted:
08 Apr 2009
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Something else.
To make the crosses, I made a sweet dough out of an egg white, some icing sugar, plain flour and some vanilla and put it on after brusing the tops with the egg yolk mixture - turned out great! Everyone asked for the recipe!
Posted:
14 Jul 2008
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POOKIES
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
Posted:
14 Jul 2008
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Tina
Used different ingredients.
This is a great recipe! I added 8 tbsp. of candied fruit and 1 teaspoon of Vanilla to original recipe. I love them! The house smells wonderful!!! I think I could make a double batch in my bread machine next time. I made two individual recipes for Easter and I am sure they will be a hit tomorrow! Thanks Sue! I love using the bread machine to make the dough. They are quick to throw together!
Posted:
14 Jul 2008
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HEART2HAND
