Name: Easter Hot Cross Buns (Breadmaker)
Prep time: 1 h 20 min
Cook time: 20 min
Yield: 16
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

Details page sections

Bread

Easter Hot Cross Buns (Breadmaker)

4.4

Preparation

1 hours 20 mins

Bake

20 mins

Difficulty

Easy

Servings

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

This popular sugar is used...

details

Caster Sugar

The fine crystal of Chelsea...

details

White Sugar

The uniform size of the...

details

Reviews

63

What did you think of this recipe?

Ruth

i added 270ml of water, used the tablespoon each of cinnamon and mixed spice - was about right (others may have thought it was a teaspoon of each?). My breadmaker did not mix the spices and fruit in after the 30 min mark - so ended up kneading those in by hand. Also - suggest mixing flour and water for crosses in a bowl to get lumps out before putting in bag. otherwise really good result!

Steph

I had to sub wholemeal flour with a little more white. Husb was well impressed.. I'm baking more today! Happy Easter everyone!

Sharmila Patel

Turned out perfectly fine.

Brianna Boo Ross

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

Yvette

First time making Hot Cross Buns ever. Didn't have exact ingredients ie used active dry yeast (needs soaking first and used recipe amount of water), wholemeal flour (just replaced with more white), used Gourmet Baker breadmaker for dough function and had to use different setting/temp for my oven. Quantities for ingredients in recipe fine. Felt a bit heavy in weight but light to eat. All in all really chuffed at how well these turned out and looking forward to making again.

Benthalo

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.

Unknown

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

Tracey

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!

Sue Hooper

Excellent recipe, will definitely be making again. Much nicer recipe than my bread maker book

Christine

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.

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.