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Bread

Easter Hot Cross Buns (Breadmaker)

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

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). Our most popular hot cross bun recipe!

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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

approved=true&orderBy=-hs_createdate&limit=10&offset=30

{has_more=true, offset=40, total=66, results=[{comment_text=delicious and super easy, approved=true, hs_createdate=1702249869699, rating_new__1_5_=5, id=11175356695}, {comment_text=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, approved=true, user_name=Lyn, hs_createdate=1702249867948, rating_new__1_5_=3, id=11175656303}, {comment_text=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., approved=true, user_name=Ravenworks, hs_createdate=1702249867247, rating_new__1_5_=4, id=11175545776}, {comment_text=These are by far the mist epic Hot Cross buns I have ever made, let alone eaten. I ave converted people who wont eat currants and sultanas into Hot Cross Bun eaters because of this recipe., approved=true, user_name=Leann, hs_createdate=1702249867035, rating_new__1_5_=5, id=11175383413}, {comment_text=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!, approved=true, user_name=Grace, hs_createdate=1702249866741, rating_new__1_5_=4, id=11175627409}, {comment_text=A little bit too wet but great flavour and texture once i kneaded some extra flour into the dough. Will try again with 50 mls less water and see how they go., approved=true, user_name=Claire, hs_createdate=1702249866647, rating_new__1_5_=5, id=11175501459}, {comment_text=Used it today, with the breadmaker. After reading the comments, I used only 275ml of water. Had to put the peel in at the start, as there was barely enough room for the remainder of the fruit and the brown sugar. Breadmaker has a raisin dough function, so used that. Worked well - dough was sticky but not wet. Will add more spices next time., approved=true, user_name=Michelle, hs_createdate=1702249864569, rating_new__1_5_=5, id=11175495824}, {comment_text=Just made these. Modified, based on the comments. Sooo good. Would double the cinnamon and all spice and drop the water by at least 100mm., approved=true, user_name=Bart, hs_createdate=1702249863926, rating_new__1_5_=5, id=11175447127}, {comment_text=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., approved=true, user_name=Louise, hs_createdate=1702249863407, rating_new__1_5_=5, id=11175469935}, {comment_text=These are the best hot crossed buns ever! I was asked to make more so they must be good., approved=true, user_name=Louise, hs_createdate=1702249863406, rating_new__1_5_=5, id=11175356573}]}

Reviews

66

What did you think of this recipe?

Unknown about a year ago

delicious and super easy

Lyn about a year ago

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

Ravenworks about a year ago

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.

Leann about a year ago

These are by far the mist epic Hot Cross buns I have ever made, let alone eaten. I ave converted people who wont eat currants and sultanas into Hot Cross Bun eaters because of this recipe.

Grace about a year ago

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!

Claire about a year ago

A little bit too wet but great flavour and texture once i kneaded some extra flour into the dough. Will try again with 50 mls less water and see how they go.

Michelle about a year ago

Used it today, with the breadmaker. After reading the comments, I used only 275ml of water. Had to put the peel in at the start, as there was barely enough room for the remainder of the fruit and the brown sugar. Breadmaker has a raisin dough function, so used that. Worked well - dough was sticky but not wet. Will add more spices next time.

Bart about a year ago

Just made these. Modified, based on the comments. Sooo good. Would double the cinnamon and all spice and drop the water by at least 100mm.

Louise about a year ago

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 about a year ago

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

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.

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

66

What did you think of this recipe?

Unknown about a year ago

delicious and super easy

Lyn about a year ago

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

Ravenworks about a year ago

Leann about a year ago

These are by far the mist epic Hot Cross buns I have ever made, let alone eaten. I ave converted people who wont eat currants and sultanas into Hot Cross Bun eaters because of this recipe.

Grace about a year ago

Claire about a year ago

A little bit too wet but great flavour and texture once i kneaded some extra flour into the dough. Will try again with 50 mls less water and see how they go.

Michelle about a year ago

Bart about a year ago

Just made these. Modified, based on the comments. Sooo good. Would double the cinnamon and all spice and drop the water by at least 100mm.

Louise about a year ago

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.