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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).

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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...

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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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approved=true&orderBy=-hs_createdate&limit=10&offset=60

{has_more=false, offset=63, total=63, results=[{comment_text=My breadmaker (a Goldair) only mixed the dough for 30 mins before stopping for the dough to raise. Therefore, when I added the extra ingredients at the end of 30 minutes they just sat there not doing anything. I had to turn the breadmaker off and restart it to get it to mix in the brown sugar, fruit etc. I let that go for a while and then turned it all out and kneaded it by hand. Then made into 12 buns and let it prove out in the sun for 30 minutes. I used cinnamon, cardamom and nutmeg and Tasti cake fruit mix for the fruit as well as the 75g of peel. The mixture for the crosses was far too thick to squeeze out of the bag so left it off. However, the end result was absolutely delicious and a really good texture. Amazing considering how I mucked around with it. I will have another go but will add the 'extra' ingredients far earlier and finish off by hand. Is my breadmaker unique in that the dough cycle only kneads for 30 minutes? The rest of the hour and a half is just for resting and raising. I recommend using cardamom as one of your spices. It is so delicious., approved=true, user_name=Eithne Ness, hs_createdate=1702249849376, rating_new__1_5_=4, id=11175581731}, {comment_text=I made these in my Breville bread maker and they were a complete disaster. I did them on the knead function, next time I will try the Fruit and Nut function. the fruit was mulched up. They tasted ok but as I set my oven to the recommended temp and time they were overcooked. ok but very hard on the outside., approved=true, user_name=Cheryl Perkins, hs_createdate=1702249847324, rating_new__1_5_=3, id=11175365248}, {comment_text=Interesting Recipe. Would be yummier with only white flour I reckon. Crosses could be improved by adding sugar and bit of oil. Recipes are always better when quantities are given in weight. Three cups of flour could fluctuate widely in weight depending how compacted it ends up., approved=true, user_name=Andrew T, hs_createdate=1702249845618, rating_new__1_5_=3, id=11175383144}]}

Reviews

63

What did you think of this recipe?

Eithne Ness

My breadmaker (a Goldair) only mixed the dough for 30 mins before stopping for the dough to raise. Therefore, when I added the extra ingredients at the end of 30 minutes they just sat there not doing anything. I had to turn the breadmaker off and restart it to get it to mix in the brown sugar, fruit etc. I let that go for a while and then turned it all out and kneaded it by hand. Then made into 12 buns and let it prove out in the sun for 30 minutes. I used cinnamon, cardamom and nutmeg and Tasti cake fruit mix for the fruit as well as the 75g of peel. The mixture for the crosses was far too thick to squeeze out of the bag so left it off. However, the end result was absolutely delicious and a really good texture. Amazing considering how I mucked around with it. I will have another go but will add the 'extra' ingredients far earlier and finish off by hand. Is my breadmaker unique in that the dough cycle only kneads for 30 minutes? The rest of the hour and a half is just for resting and raising. I recommend using cardamom as one of your spices. It is so delicious.

Cheryl Perkins

I made these in my Breville bread maker and they were a complete disaster. I did them on the knead function, next time I will try the Fruit and Nut function. the fruit was mulched up. They tasted ok but as I set my oven to the recommended temp and time they were overcooked. ok but very hard on the outside.

Andrew T

Interesting Recipe. Would be yummier with only white flour I reckon. Crosses could be improved by adding sugar and bit of oil. Recipes are always better when quantities are given in weight. Three cups of flour could fluctuate widely in weight depending how compacted it ends up.

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.