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Easter Hot Cross Buns (Breadmaker)
Easter Hot Cross Buns (Breadmaker)
Bread

Easter Hot Cross Buns (Breadmaker)

4.4
1 hours 20 mins
20 mins
Easy
16

You'll wish every day was Easter with these traditional sultana, currant and spice-flavoured hot cross buns. A favourite with everyone, especially scrumptious served hot from the oven (and if you have no breadmaker, no worries, just use a bowl).

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  • Ingredients
  • Method

Ingredients

Dough

  • 1 Tbsp sure bake yeast
  • 1 Tbsp Chelsea White Sugar
  • 1 tsp salt
  • 3 cups Edmonds High Grade Flour 
  • ½ cup Edmonds 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
  • ¼ cup Chelsea Soft Brown Sugar
  • ½ cup sultanas
  • ½ cup currants

For the Crosses

  • ¼ cup Edmonds High Grade Flour 
  • ¼ cup cold water
  • 2 Tbsp butter (melted)

For the Glaze

  • ¼ cup Chelsea Caster Sugar
  • 2 Tbsp warm water

Chelsea Products in Recipe

Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
White Sugar

White Sugar

The uniform size of the...
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63

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Method

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 Edmonds High Grade 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 Tararua Butter and bake for 20-25 minutes. Remove from the oven and, while piping hot, brush over the Chelsea Caster Sugar glaze. Cool on a wire rack, reheat to serve.
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63

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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