Chelsea

celebrating 130 years 1884-2014

Easter Hot Cross Buns (Breadmaker recipe)

By Chelsea Sugar
Easter Hot Cross Buns (Breadmaker recipe)
  • 16 reviews

  • Difficulty
  • Prep time 1 hrs 20 mins
  • Cooking time 20 mins
  • Serves
    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.

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Reviews

Average Rating
4.516
(16 reviews)


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These are the most scrumptious hot cross buns ever! There is nothing better than eating a delicious homemade hot cross bun and knowing that you made it, makes it taste a lot better in my opinion! I am 15 years of age and easter is in 2 days and I must say this recipe is really easy to follow to. I hope everyone has a lovely easter!

Grace Mar 31st, 2016

Awesome will continue to use this recipe. Used plain flour and they are beautiful and lite. Also great the next day too.

Maree Mar 31st, 2016

Absolutely easy method with great results. Love them

eileen Ngawati Mar 28th, 2016

Made these twice this week, first time, it was not clear in recipe to let dough rise after divided so we're not very big and were a little chewy, better second time round, taste was great both times.

Benthalo Mar 26th, 2016

to add citrus rind, should it be 7.5g instead of 75g?
Chelsea Sugar comment: 75g is correct, thanks!

Jessica Mar 25th, 2016

Adding extra ingredients 30 minutes and not dough cycle on my machine is too long. Would have been better to add not long after starting or at beginning.
Buns not that successful. But will try again

Lyn Mar 25th, 2016

Made again today -these are absolutely yummy. Agree the cross blend of flour and water does, as other review states, need less water, however easy enough to rectify. Thank you Chelsea for fabulous recipe. This is better than the recipe in the appliance's recipe book.

Mary C Mar 24th, 2016

This recipe must be almost fool proof. I made them today and after having to substitute the brown sugar for white, some of the flour for Gluten Free flour and making up the mixed spice with nutmeg, cardamom and ginger because I hadn't checked my cupboards they still came our light, fluffy and delicious. Will be making them again for sure and maybe according to exact specifications of the recipe.

Donna Wham Mar 24th, 2016

The recipe worked well, I didn't have any mixed spice so made my own from ginger, nutmeg, cloves and some coriander. Same as for the caster sugar, ground some sugar up in my grinder and hey presto. My crosses spread a little so I will use a little less water next time or cut a much smaller hole in the bag to pipe it. Delicious, piquant, reminders of Easter

Paul Cronin Mar 23rd, 2016

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My bread maker also doesn't do another mix after 30 min so added after 15min and this worked. Taste amazing but don't look like store bought ones but nobody was worried about the look they just wanted more please.

1458690236 Mar 22nd, 2016

So light and fluffy - will never use another hot cross cross bun recipe again!!!

Lydie Mar 22nd, 2016

This is a great way to make hot x buns as there is no kneading and placing in a warm place etc as the breadmaker does all that - will definitely make again.

Louise Mar 21st, 2016

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Tastes EXACTLY like hot cross buns from the store. Don't do what I did however and COOK the dough in the machine as well as it over flows like crazy. I am going to make again tomorrow following the instructions properly. But the taste is amazing.

Pip Weaver Feb 14th, 2016

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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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