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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) (or Olivani Spread); 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) (or Olivani Spread)

For the Glaze

¼ cup Chelsea Caster Sugar
2 Tbsp warm water

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

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Caster Sugar

The fine crystal of Chelsea...

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White Sugar

The uniform size of the...

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Reviews

66

What did you think of this recipe?

Great reviewer 2 years ago

Very good i lave this

Sue 2 years ago

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!

Lena 2 years ago

Yummy

Ronee 2 years ago

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

Judy Thomas7815498 2 years ago

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.

Joan Goddard 2 years ago

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

Brian Watts 2 years ago

Made these buns in the bread-maker. They were awesome. Lots of flavor.

1458690236 2 years ago

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.

Ngaire 2 years ago

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.

J Archer 2 years ago

Definitely not like shop buns! Edible but heavy.

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.