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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Recipe Information
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)
Instructions
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.
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).
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.
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.
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.
Preheat your oven to 200°C (400°F).
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.
Bake the buns in the preheated oven for 15-20 minutes, or until golden brown and hollow-sounding when tapped.
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.
As soon as the buns come out of the oven, brush the tops with the apricot glaze to give them a shiny finish.
Allow the buns to cool slightly before serving. These are best enjoyed fresh and warm, sliced and spread with butter.
Nutrition Facts
Calories |
3177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2574 mg | 112% | |
| Total Carbohydrate | 589.3 g | 214% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 176.7 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 527 mg | 41% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2346 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
