celebrating 130 years 1884-2014

Easter Hot Cross Buns (Breadmaker)

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

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

    1 Tbsp sure bake yeast
    1 Tbsp Chelsea White Sugar
    1 tsp salt
    3 cups high grade white 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


    Place dough ingredients into a bread machine in the order listed. Set a timer for 30 minutes if your machine doesn’t have a fruit addition timer built in. Turn the machine on using the “dough only” function. After 30 minutes add the “later addition to the 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, approximately 20cm x 25cm. 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 for a further 30 minutes. Preheat oven to 200°C.

    Brush the buns with melted butter and bake 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.

    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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Average Rating
(36 reviews)

Excellent recipe I double the amount of cinnamon and mixed spice and put in slighlty less water. They are just like the shop brought ones. Very easy

I didn’t have any peel but added the zest of one orange. Added the fruit about halfway through mixing as my bread maker doesn’t stop for this. The dough was sticky so just covered it in flour to roll into sausage shape. Do in 2 lots is easier. Used baking paper in Swiss roll tin. Sugar didn’t melt in the glaze properly but it made for a rustic look. It was very light and fluffy and yum with heaps of butter! Also yum the next day but make sure you heat them or toast them before serving.

First time making, got the thumbs up. Will be making more.

Light, fluffy, tasty and easy peasy.
I only used sultanas as I didn't have currents or peel and they were still lovely. If your bread maker has raisin dough mode then use that. Will definitely make them again with some adjustments:
Add slightly more flour or less water so mixture isn't so moist.
Add more spice.

These do not work in the bread maker. The spices don't mix in properly when added so late. The mixture was thick and awful.

These are the best hot crossed buns ever! I was asked to make more so they must be good.

This is SO good! Except that I keep needing to make more, because we eat them so fast!

Delicious hot cross buns. My family thinks these are superior to the ones in our local super market. I'm making then again today with more spice added and less water. I had to add exrra flour while the dough was being mixed as mentioned in a previous review.

Yummy and really easy! By citrus rind I assumed you mean mixed peel so used this rather than citrus rind, turned out well


I made these Hot Cross Buns and they were excellent. I used standard flour by mistake, and it made no difference. I also put the buns in the tray, then put them in the oven at 70 degrees for 30mins. then cranked it up to 200 degrees ( buns still in the oven, not taken out) and cooked them for 20-25 mins.
Best HCBuns I have ever made!

worked a treat - due to the other reviews though, I did add the fruit at the beginning (other dry ingredients went in the breadmaker shoot and were dispensed automatically) and I added a little nutmeg and more cinnamon. Perfect!

My breadmaker (a Goldair) only mixed the dough for 30 mins before stopping for the dough to raise. Therefore, when I added the extra ingredients at the end of 30 minutes they just sat there not doing anything. I had to turn the breadmaker off and restart it to get it to mix in the brown sugar, fruit etc. I let that go for a while and then turned it all out and kneaded it by hand. Then made into 12 buns and let it prove out in the sun for 30 minutes. I used cinnamon, cardamom and nutmeg and Tasti cake fruit mix for the fruit as well as the 75g of peel. The mixture for the crosses was far too thick to squeeze out of the bag so left it off. However, the end result was absolutely delicious and a really good texture. Amazing considering how I mucked around with it. I will have another go but will add the 'extra' ingredients far earlier and finish off by hand. Is my breadmaker unique in that the dough cycle only kneads for 30 minutes? The rest of the hour and a half is just for resting and raising. I recommend using cardamom as one of your spices. It is so delicious.

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I was disappointed in the recipe. I followed it to the letter and this was the result. Most of the sultanas had disintergrated into the mixture, it was definitely lacking in spice, hardly any taste.
The buns looked great especially with the glaze but they were tough to eat and the glaze was sticky and a bit messy to handle. I don't think I will try this recipe again.

The best hot cross buns the family has eaten in years. I found them easy to make and the swiss roll tin is a really good idea as they are great for. pull apart buns

Easy to make and even easier to eat!! - These buns are delicious any time of the year.

Interesting Recipe. Would be yummier with only white flour I reckon. Crosses could be improved by adding sugar and bit of oil. Recipes are always better when quantities are given in weight. Three cups of flour could fluctuate widely in weight depending how compacted it ends up.

Clearly I'm doing something wrong. Have made these twice and both times the dough has come out super sticky. Ended up kneeling in more flour. Tasted nice, it what a mess to make them

Super easy and super delicious!

WOw Chealse! Yu really blew meh out of the park, luved these bunz! my hubby said they were better than mine hehe xx

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!

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

Absolutely easy method with great results. Love them

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.

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

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

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.

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.

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

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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.

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

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.

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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.

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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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