Breadmaker Hot Cross Buns
Make Easter and brunch gatherings unforgettable with these irresistibly soft and spicy Breadmaker Hot Cross Buns! This traditional recipe is brought to life with the ease of a breadmaker, seamlessly blending warm cinnamon, nutmeg, and bursts of dried fruit into a pillowy dough that's perfectly portioned into 12 golden buns. The signature flour paste crosses are elegantly piped onto the tops before baking, while a glossy apricot glaze adds a touch of sweetness and shine. Whether served warm with butter or enjoyed on their own, these classic buns are a delightful balance of festive tradition and modern convenience. Perfect for holidays or any special occasion, this recipe ensures bakery-perfect results without the fuss.
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Ingredients
- 450 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2.25 teaspoons Active dry yeast
- 250 milliliters Milk
- 50 grams Unsalted butter
- 1 unit Large egg
- 150 grams Mixed dried fruit (e.g., raisins, currants, candied peel)
- 50 grams All-purpose flour (for crosses)
- 4 tablespoons Water (for crosses)
- 2 tablespoons Apricot jam (for glazing)
- 1 tablespoon Water (for glazing)
Directions
Step 1
In the pan of your breadmaker, add the ingredients in the following order: milk, unsalted butter (softened and cut into small cubes), large egg, granulated sugar, ground cinnamon, ground nutmeg, salt, and all-purpose flour. Make a small well in the flour and add the active dry yeast.
Step 2
Set the breadmaker to the 'Dough' setting and start the machine. Allow the breadmaker to knead and rise the dough (this typically takes about 1.5 hours, depending on your machine).
Step 3
When the breadmaker beeps for additional ingredients, add the mixed dried fruit. If your breadmaker doesn’t have this function, add the dried fruit manually during the last 5 minutes of kneading.
Step 4
Once the dough cycle is complete, remove the dough from the machine and transfer it to a lightly floured surface. Divide the dough into 12 equal portions and shape them into round buns.
Step 5
Place the buns on a parchment-lined baking tray, leaving a little space between each bun. Cover lightly with plastic wrap or a clean kitchen towel and let them rise in a warm spot for 30-40 minutes, or until doubled in size.
Step 6
Preheat your oven to 200°C (400°F).
Step 7
To make the crosses, mix 50 grams of all-purpose flour with 4 tablespoons of water to form a thick paste. Transfer the paste to a piping bag or a zip-top bag with the corner snipped off, and pipe a cross onto each bun.
Step 8
Bake the buns in the preheated oven for 15-20 minutes, or until golden brown and hollow-sounding when tapped.
Step 9
While the buns are baking, prepare the glaze by heating 2 tablespoons of apricot jam with 1 tablespoon of water in a small saucepan or microwave until melted and smooth. Strain if necessary to remove any chunks.
Step 10
As soon as the buns come out of the oven, brush the tops with the apricot glaze to give them a shiny finish.
Step 11
Allow the buns to cool slightly before serving. These are best enjoyed fresh and warm, sliced and spread with butter.
Nutrition Facts
| Serving size | 1179.7 grams (1179.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3177 |
| Total Fat 59.50g | 76% |
| Saturated Fat 30.80g | 154% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 320mg | 107% |
| Sodium 2574mg | 112% |
| Total Carbohydrate 589.30g | 214% |
| Dietary Fiber 25.90g | 93% |
| Total Sugars 176.70g | |
| Protein 73.50g | 147% |
| Vitamin D 154IU | 772% |
| Calcium 527mg | 41% |
| Iron 27mg | 149% |
| Potassium 2346mg | 50% |
Source of Calories