Hot Cross Buns Bread Machine
Elevate your Easter baking game with these irresistibly soft and spiced Hot Cross Buns made effortlessly in a bread machine! Bursting with warm flavors of cinnamon and nutmeg, these tender buns are dotted with sweet currants or raisins and topped with a signature flour cross for a classic touch. Perfect for breakfast, brunch, or teatime, this recipe simplifies the process by utilizing a bread machine’s dough cycle, making it beginner-friendly and time-efficient. A glossy vanilla glaze adds an extra layer of indulgence to these golden treats. Whether you're celebrating a holiday or simply indulging in something homemade, these Hot Cross Buns are a must-try recipe for anyone craving bakery-quality results at home!
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Recipe Information
Ingredients
- 0.75 cup Whole milk
- 0.25 cup Unsalted butter
- 1 Large egg
- 3 cups Bread flour
- 0.25 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 2 teaspoons Active dry yeast
- 0.5 cup Currants or raisins
- 0.25 cup All-purpose flour
- 0.25 cup Powdered sugar
- 0.5 teaspoon Vanilla extract
- 2 teaspoons Water
Instructions
Warm the milk slightly (about 110°F/43°C) and add it to the bread machine pan.
Melt the butter and add it to the pan along with the egg.
Add the bread flour, sugar, ground cinnamon, ground nutmeg, and salt into the bread machine pan.
Make a small well in the center of the dry ingredients and add the active dry yeast.
Place the bread machine pan into the machine and select the 'Dough' cycle.
When the machine signals (or after the first knead cycle), add the currants or raisins.
Once the dough cycle is complete, transfer the dough to a lightly floured surface.
Divide the dough into 12 equal portions and shape them into round buns. Place them on a greased or parchment-lined baking sheet.
Cover the buns with a clean kitchen towel and let them rise for 30-40 minutes, or until doubled in size.
Preheat the oven to 375°F (190°C).
To create the cross, mix the all-purpose flour with water to form a thick paste. Transfer the paste to a piping bag or a zip-top bag with a small corner snipped off, and pipe a cross onto each bun.
Bake the buns for 15-20 minutes, or until golden brown.
To make the glaze, mix powdered sugar, vanilla extract, and 2 teaspoons of water in a small bowl until smooth.
Brush the glaze over the warm buns to give them a shiny finish.
Allow the buns to cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 462.8 g | 168% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 145.2 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 420 mg | 32% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1636 mg | 35% | |
*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.
