Go Back Email Link
+ servings
bread machine hot cross buns on a parchment paper decorated with icing crosses
Print Recipe Add to Collection
4.75 from 4 votes

Bread Machine Hot Cross Buns

Bread machine hot cross buns start in your bread maker and finish in the oven to form soft and delicious buns for Good Friday or Easter dinner. Decorated with a classic cross made of icing, hot cross buns are simple to prepare and delicious to eat!
Prep Time1 hour 30 minutes
Cook Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American, Mediterranean
Diet: Vegetarian
Keyword: breadmaker hot cross buns, hot cross buns for bread machine, hot cross buns recipe, how to make a hot cross bun
Servings: 16
Calories: 174kcal
Author: Kristina Tipps

Equipment

Ingredients

  • ¾ cup milk warmed to 115°F
  • ¼ cup butter cut into small pieces
  • 1 large egg
  • 1 large egg yolk whites reserved
  • 2 teaspoon vanilla extract
  • 1 teaspoon salt
  • cup sugar
  • 1 teaspoon cinnamon
  • 3 cups bread flour
  • 2 ¼ teaspoon yeast
  • 1 cup currants or raisins
  • 1 tablespoon orange zest

Icing

Makes: 9 x 9inch rectangle

Instructions

  • Add the ingredients to the breadmaker pan in the order listed, except for the currants and orange zest. Set to the dough setting and select the 1.5 pound loaf. If your machine has a mix-in signal, make sure it is turned on. If your machine has a mix-in dispenser, add the currants to it. Select start to begin the cycle.
  • For the first 10 minutes of kneading, keep an eye on the dough. Scrape down any flour from the sides with a spatula if needed. If the dough is crumbly after 10 minutes, add more warm milk or water 1 tablespoon at a time until sticky and smooth.
  • When the mix-in signal chimes, add the currants and orange zest.
  • When cycle is complete, remove the dough from the pan and place on a lightly floured surface. Punch down a few times, then shape into a ball and let rest for 10 minutes. While dough rests, grease a 9x9 inch baking pan with cooking spray or line with a piece of parchment paper.
  • Tear the dough into small pieces, roughly 2 ounces each, to form 16 individual dough pieces. Roll each piece into a ball and place into the prepared baking pan in rows of 4. Cover with a towel and let rise in a warm place until almost doubled in size, about 60 minutes.
  • Preheat the oven to 350°F. Mix the reserved egg white with 1 tablespoon of water. Using a pastry brush, carefully brush the egg wash onto each dough ball. Bake for 25 minutes, until the buns are a deep brown.
  • Allow the buns to cool completely. When cool, mix the icing ingredients using a whisk or electric hand mixer. Add more orange juice or powdered sugar if needed to create a semi-thick paste. Put the icing into a piping bag (or use a spoon). Drizzle a cross over each bun, then allow icing to cool before removing from the pan.
  • Store in an airtight container until ready to serve.

Notes

*Nutritional information is per bun when using a 9 inch pan and splitting dough into 16 buns. 
The order of adding ingredients is for a Cuisinart bread machine. Check your brand's manual for the correct order and add ingredients as yours recommends if it differs.
Hot cross buns are best served within 2 days of preparing if making ahead of time. They are best served warm. 

Nutrition

Serving: 2oz | Calories: 174kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 184mg | Potassium: 139mg | Fiber: 1g | Sugar: 11g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg