What would Easter be without Hot Cross Buns?
The dough in the recipe for these Hot Cross Buns is made in a bread machine, but the recipe could be easily converted to a traditional yeast and mixing method. The key to the bread machine, is to add the raisins during the second kneading cycle in the bread machine….too soon and they will be totally mashed, so you need to be patient!
It was my Mom, who told me that the best place to let the dough for the any yeast dough to rise is in the oven, with just the oven light on. It is a draft free area and the heat from the light is just right to let it rise. Just remember to remove them when it is time to preheat the oven to cook them!
Bread Machine Hot Cross Buns
Print recipe| Serves | 12 |
Ingredients
- 1 1/4 Cups fresh milk or 1/4 cups of water and 3 tsp powdered milk
- 1/3 cup white sugar
- 1/4 cup unsalted butter
- 1 large egg (beaten)
- 1 Tsp salt
- 3 1/2 Cups all purpose flour
- 1 Tsp cinnamon
- 1/2 Tsp ground cloves
- 1/4 Tsp ground nutmeg
- 1 cup raisins
- 3 Tsp bread machine yeast
Directions
| Measure ingredients (except raisins) into baking pan. Insert baking pan securely into baking unit, close lid. Select "dough" bread setting. Push start button. | |
| The raisins should be softened in warm water for 10 minutes and then drained. The raisins should be added at the beginning of the second kneading session. When dough cycle is complete, remove dough from pan, pull out kneading blade. Divide dough into 12 pieces. Shape into round, slightly flattened buns. Place 2 in. apart on baking sheets which have been lined with parchment paper. | |
| Cover with a linen tea towel and let rise 30 minutes or until double in size in a warm draft free area (a good spot is the oven with the light on). The light gives off the right amount of heat to let the buns rise. Remove the buns from the oven, keeping them covered and preheat the oven to 375 °F. | |
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Combine 1 slightly beaten egg with 1 tbsp water and brush on buns (optional). Slash top of bun to form a cross.  | |
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Bake at 375 °F for 15-18 minutes or until nicely browned.  | |
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Drizzle cross, while warm, with icing sugar glaze consisting of: ¾ cup sifted icing sugar; 1 tbsp milk. Yield: 12 buns  | |