Traditional Fruity and Spiced Hot Cross Buns Bread Maker
Celebrate Easter traditions or simply indulge in a timeless treat with these *Traditional Fruity and Spiced Hot Cross Buns*, freshly made using your bread maker. Bursting with warm spices like cinnamon and mixed spice, and studded with sweet, chewy dried fruit, these buns are soft, aromatic, and irresistibly flavorful. The convenience of the bread maker streamlines the dough preparation process, while piping the signature flour-and-water crosses and glazing with glossy apricot jam ensures an authentic finish. Perfectly golden and lightly sweetened, these buns are best served warm, slathered with butter, making them a delightful addition to breakfast, brunch, or teatime. Whether you're baking for the holidays or just craving a cozy homemade treat, this recipe guarantees bakery-quality hot cross buns without the fuss.
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Recipe Information
Ingredients
- 250 ml Milk
- 50 g Butter
- 1 large Egg
- 500 g Strong white bread flour
- 50 g Caster sugar
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1 tsp Ground mixed spice
- 2 tsp Instant yeast
- 150 g Mixed dried fruit
- 50 g Plain flour (for the cross)
- 4 tbsp Water (for the cross)
- 2 tbsp Apricot jam (for glazing)
Instructions
Add milk and butter into a small saucepan. Heat on low until the butter melts and the mixture is warm, but not hot. Let cool slightly.
In the bread maker pan, add the milk-butter mixture, followed by the egg.
Sift the strong white bread flour into the pan, ensuring it completely covers the liquid ingredients.
Add caster sugar, salt, cinnamon, and mixed spice, keeping the salt away from the center of the pan.
Make a small indent in the middle of the flour and add the instant yeast.
Start the bread maker on the dough setting (check your bread maker's instructions). Add the mixed dried fruit when the machine signals for additional ingredients (or after the initial kneading if no signal is given).
Once the dough setting is complete, remove the dough and place it onto a lightly floured surface. Knead gently and divide into 12 equal portions.
Roll each portion into a smooth ball and place them close together on a baking tray lined with parchment paper. Cover with oiled cling film and let rise for 30-40 minutes or until doubled in size.
Preheat the oven to 220°C (200°C fan) or 425°F.
Make the paste for the crosses by mixing the plain flour and water until smooth. Transfer to a piping bag and pipe a cross onto each bun.
Bake the buns for 15-20 minutes or until golden brown and springy to the touch.
Heat the apricot jam in a small saucepan or microwave until melted. Brush the warm jam over the hot buns for a glossy finish.
Allow to cool slightly before serving. Enjoy warm with butter or as is!
Nutrition Facts
Calories |
3355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2872 mg | 125% | |
| Total Carbohydrate | 624.3 g | 227% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 174.3 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 563 mg | 43% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2335 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.
