Chelsea

celebrating 130 years 1884-2014

Easter Hot Cross Buns (Breadmaker recipe)

You’ll wish every day was Easter with these traditional, sultanas and currant and spice flavoured, hot cross buns. A favourite with everyone, especially scrumptious served straight from the breadmaker!
  • Difficulty
  • Prep time 1hr 20mins
  • Cooking time 20-25 Mins
  • Serves
    12-16
Ingredients
    Dough
    1 Tbsp sure bake yeast
    1 Tbsp Chelsea White Sugar
    1 tsp salt
    3 cups white high grade flour
    1/2 cup wholemeal flour
    2 Tbsp oil (light olive or canola etc)
    320ml water (room temperature)
    1 egg

    Later addition to Dough
    75g citrus rind (if desired)
    1 Tbsp ground cinnamon
    1 Tbsp mixed spice
    1/4 cup Chelsea Soft Brown Sugar
    1/2 cup sultanas
    1/2 cup currants

    For the Crosses
    1/4 cup white flour
    1/4 cup cold water

    For the Glaze
    1/4 cup Chelsea Caster Sugar
    2 Tbsp warm water
Method
    Place dough ingredients into the machine in the order as listed. Set a timer for 30 minutes if your machine doesn’t have a fruit addition timer built in. Turn the machine on using “dough only” function. After 30 minutes add the additional dough ingredients.
    When the “dough only” function signals ready, remove the dough onto a well floured surface and knead into a long sausage shape - like a stick of French bread. Using scissors cut off pieces the size of a tennis ball and place into a well greased or baking paper lined Swiss roll tin approx. 20x25cm. The balls of dough should touch each other.

    To make the Crosses
    Place the flour and water in a small zip lock plastic bag and seal. Squish the bag to mix the flour paste well. Snip off the corner and pipe crosses onto the surface of the buns. Allow the buns to rise a further 30mins then brush with melted butter and bake in a preheated oven 200°C for 20–25 minutes.

    Remove from the oven and while piping hot brush over the sugar glaze. Cool on a wire rack, reheat to serve.

Reviews


Average Rating



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The dough was too sticky when coming out of the breadmaker - couldn't kneed it at all due it continuing to stick to everything no matter how much flour I used.

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Only thing was leaving 30 mins before adding fruit didn't work as my bread maker did not knead again in its dough cycle. Had to start bread maker again but buns were delicious

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I have made this twice in the last week. My staff and family loved them and said they were better than shop bought ones!

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delicious and super easy

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