Bread Machine Hot Cross Buns

4.75 from 4 votes

Bread Machine Hot Cross Buns

If you're looking for an easy way to make soft, fluffy hot cross buns at home, this Bread Machine Hot Cross Buns recipe is the perfect solution. With minimal hands-on effort you can create these spiced buns, traditionally served at Easter, right in your own kitchen.

Prep Time3

Cook Time30

Total Time3 30

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:

Calories: 174kcal

Author: Kristina Tipps

Equipment

bread machine
9x9 inch square springform pan or traditional baking pan
cloth or towel
electric hand mixer or whisk
piping bag or spoon

Ingredients

3 cups bread flour
¾ cup milk warmed to 115°F
¼ cup unsalted butter cut into small pieces
1 large egg
2 teaspoon vanilla extract
⅓ cup sugar
1 teaspoon ground cinnamon
1 teaspoon salt
2 ¼ teaspoon yeast
1 cup currants or raisins
1 tablespoon orange zest
1 large egg yolk whites reserved

Glaze

½ cup confectioner's sugar
3 tablespoon orange juice

Makes: 9 x 9inch rectangle

Instructions

Add all ingredients except for the currant/raisins, orange zest, reserved egg white, confectioners sugar and orange juice to the bread maker pan in the order your brand of machine requires. Set to the dough setting and select the 1.5 pound loaf. If your machine has a mix-in signal, make sure it's 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 the cycle completes, 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 the dough rests, grease a 9x9 inch baking pan with cooking spray or line with a piece of parchment paper. Divide the dough into 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.
Let the buns cool completely. Mix the glaze 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.
Carefully remove glazed buns from the baking pan by releasing the springform latch or pulling the parchment paper up by its ends. If you did not use parchment paper nor a springform pan, use a flexible spatula to remove buns.
Serve warm.

Notes

Storing: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months in a freezer-safe storage container. Hot cross buns are best served within 2 days of preparing if making ahead of time. They are best served warm. Reheat in the microwave or oven before serving.

Tip 1: Use bread flour for the softest texture

Tip 2: Don't skip the second and third rises- these ensure fluffy buns

Tip 3: Add fruit at the mix-in stage to avoid breaking the dough

Tip 4: I find it better to use a 9x9 inch springform pan than a traditional baking pan. The springform pan's sides can be removed which allows you to easily take the buns out of the pan without messing up the icing crosses.

Nutrition