Breadmaker Hot Cross Buns Recipes

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HOT CROSS BUNS - BREAD MACHINE

This is the BEST and EASIEST recipe for hot cross buns. I make a few batches of them every Easter and they never last long.

Provided by Oster71

Categories     Yeast Breads

Time 45m

Yield 18-24 serving(s)

Number Of Ingredients 16



Hot Cross Buns - Bread Machine image

Steps:

  • Put all ingredients except fruit into bread machine.
  • Set for dough.
  • Add fruit at signal.
  • Lightly oil 9x13 pan.
  • When dough is ready, remove and punch down.
  • Cut into 18-24 pieces.
  • Roll each into a ball.
  • Place balls 1/2" apart in pan.
  • Cover and rise in warm place until doubled (about 1 hour).
  • Cut cross into top with sharp knife.
  • Bake 12-15 minutes @ 375.
  • Make glaze adding sugar or milk to make consistency to drizzle but not run.
  • Let rolls cool slightly and drizzle icing in cuts.

1 egg, plus
1 egg yolk
3/4 cup milk
1/3 cup butter
6 tablespoons sugar
1 1/2 teaspoons lemon rind, grated
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
3 cups flour
1 tablespoon yeast
1/2 cup raisins or 1/2 cup candied fruit
1/2 cup icing sugar
1 tablespoon milk
1/2 teaspoon lemon juice

TRADITIONAL FRUITY AND SPICED HOT CROSS BUNS: BREAD-MAKER

A wonderful old family recipe for HUGE and very light spiced Hot Cross Buns! I discovered that most of the hard work is taken out of making these, by proving & kneading them in the Bread Maker/Machine......unless you NEED to expel any frustrations, and then you MUST knead these yourself! You can make the crosses by either marking them before baking or, as I have done, by putting thinly rolled pastry crosses on top. An absolute "must" for the Spring and Easter Tea table! I also make these throughout the rest of the year - minus the crosses - for fruity, spiced English style teacakes!

Provided by French Tart

Categories     Yeast Breads

Time 2h

Yield 12 Hot Cross Buns, 6-12 serving(s)

Number Of Ingredients 13



Traditional Fruity and Spiced Hot Cross Buns: Bread-Maker image

Steps:

  • Put all of the Hot Cross Bun ingredients into your break maker in the order listed, excepting the dried fruit.
  • Put the fruit into the "extras" tray on your bread maker, or leave to one side to add towards the end of the kneading cycle.
  • Set the bread maker to Dough setting - or Raisin Dough setting if you have it.
  • Press start and if you do not have an "extras" tray, add your dried fruit when your machine alerts you or 5 minutes before the end of the kneading time.
  • Lightly grease two baking trays/sheets.
  • When the dough cycle has finished, take the dough out and place it on a lightly floured board. Knock back and shape into 12 pieces, rolling them into balls.
  • Place them on the greased baking trays/sheets and cover with a clean tea towel or lightly oiled cling film.
  • Allow them to rise for about 30-45 minutes or until doubled in size.
  • Meanwhile pre-heat the oven the 200C/400F/Gas 6.
  • Make the pastry crosses by rolling out the ready-made pastry very thinly and cutting into strips.
  • Make the glaze by heating up the milk and adding the sugar - heat them until the sugar has dissolved. Set to one side.
  • When the Hot Cross Buns are ready to bake, place two strips of pastry on each top - pressing lightly and bake for 10 - 15 minutes or until well-risen and golden brown. The buns should sound hollow when tapped underneath.
  • Brush the glaze on each bun as soon as they have been taken out of the oven and then allow to cool slightly on a wire rack.
  • Eat whilst still warm, split & spread with butter!
  • These are GREAT toasted when they are a few days old as well!

Nutrition Facts : Calories 619.2, Fat 16.6, SaturatedFat 7.3, Cholesterol 54.3, Sodium 378.1, Carbohydrate 115.1, Fiber 11.8, Sugar 12.6, Protein 13.9

210 ml milk
1 egg
450 g strong white bread flour
2 teaspoons ground mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
50 g fine light brown sugar
50 g melted butter
7 g easy-blend dried yeast
125 g mixed dried fruit, such as currants, sultanas, raisins and peel
75 g ready-made pastry dough
30 ml milk
25 g caster sugar

HOT CROSS BUNS

Making these sweet, currant-dotted buns is one of our favorite Easter traditions. Topped with a simple citrusy glaze, they're as pretty as they are delicious.

Provided by Food Network Kitchen

Categories     dessert

Time 2h55m

Yield A dozen buns

Number Of Ingredients 18



Hot Cross Buns image

Steps:

  • Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes.
  • Whisk the butter, egg yolk and vanilla into the yeast mixture.
  • Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick, shaggy, and slightly sticky dough. Stir in currants. Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball.
  • Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic, and note the time to help you keep track.)
  • To form the rolls: Butter a 9 by 14-inch baking pan. Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches. Divide the dough into 12 equal portions, about 2 ounces each, with a pizza wheel or bench scraper. (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 3 equal-sized rolls.)
  • Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
  • Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F.
  • Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 25 minutes.
  • For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice buns in a thick cross shape over the top of the warm buns.

1/2 cup water
1/2 cup whole milk
1/2 cup sugar
4 1/2 teaspoons active dry yeast (2 (1/4 ounce) packages)
1/3 cup unsalted butter, melted, plus as needed
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour (13 ounces)
3/4 teaspoon fine salt
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup currants, plumped in the microwave and cooled
1 egg beaten, for brushing
2 cups confectioners' sugar, sifted
2 tablespoons milk
1/4 teaspoon finely gated lemon zest
1 teaspoon pure vanilla extract

HOT CROSS BUNS

Follow master baker Paul Hollywood's ultimate step-by-step guide to creating perfectly decorated fruit buns

Provided by Paul Hollywood

Categories     Treat

Time 50m

Yield Makes 15

Number Of Ingredients 15



Hot cross buns image

Steps:

  • Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool until it reaches hand temperature. Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
  • Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
  • With the dough still in the bowl, tip in 75g sultanas, 50g mixed peel, zest of 1 orange, 1 finely chopped apple and 1 tsp ground cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
  • Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don't wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
  • Heat oven to 220C/200C fan/gas 7. Mix 75g plain flour with about 5 tbsp water to make the paste for the cross - add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
  • Gently heat 3 tbsp apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

Nutrition Facts : Calories 226 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

300ml full-fat milk , plus 2 tbsp more
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast-action or easy-blend yeast
1 egg , beaten
75g sultanas
50g mixed peel
zest 1 orange
1 apple , peeled, cored and finely chopped
1 tsp ground cinnamon
75g plain flour , plus extra for dusting
3 tbsp apricot jam

HOT CROSS BUNS

These small yeast buns, freckled with currants or raisins, and sometimes fruit and nuts, are traditionally served on Good Friday. They are slashed with a cross just before baking and the cross is filled with icing after they've cooled. I usually make them and freeze them unfrosted, ahead of time. Then on Easter morning I warm them in the oven and frost them for breakfast or brunch.

Provided by Olha7397

Categories     Breads

Time 37m

Yield 16 serving(s)

Number Of Ingredients 16



Hot Cross Buns image

Steps:

  • Measure the flour, yeast, sugar, salt, and lemon zest into a large mixing bowl or into the work bowl of a food processor.
  • Heat milk to boiling in a small saucepan over medium-high heat.
  • Remove from heat and add the butter.
  • Stir until the butter is melted.
  • Stir in the eggs.
  • Add the liquid ingredients to the dry ingredients, and process or mix with an electric mixer until the dough is smooth but soft, about 2 minutes.
  • Mix in the raisins, almonds, and candied fruits.
  • Cover with plastic wrap and let rise for 1 hour.
  • Cover a baking sheet with parchment paper.
  • Turn the dough out onto an oiled surface.
  • Dust the dough with flour and knead to express air bubbles.
  • Divide the dough into 16 equal parts.
  • Shape each into a round ball.
  • Place the balls of dough, smooth side up, about 3 inches apart on the prepared baking sheet.
  • Let rise in a warm place, lightly covered, until almost doubled, for 45 minutes to 1 hour.
  • Preheat the oven to 400 F.
  • Brush the tops of the buns with the egg glaze.
  • Slash a cross in the center of each bun with a sharp knife.
  • Bake for 10 to 12 minutes, until golden.
  • While the buns bake, mix the icing ingredients in a small bowl.
  • Place the icing into a pastry bag with a small tip.
  • Slide the parchment onto the counter top to cool or transfer the rolls onto a wire rack to cool.
  • Pipe the icing into the shape of a cross on top of each bun.
  • Serve warm.
  • Makes 16 buns.
  • Beatrice Ojakangas.
  • The Great Holiday Baking Book.

Nutrition Facts : Calories 208.9, Fat 6.3, SaturatedFat 2.9, Cholesterol 51.1, Sodium 95, Carbohydrate 33.6, Fiber 1.2, Sugar 13.4, Protein 5

3 cups unbleached all-purpose flour
2 packages active dry yeast (5 1/2 teaspoons)
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon grated fresh lemon zest
3/4 cup milk
1/4 cup unsalted butter, cut into pieces
2 large eggs, beaten
1/2 cup raisins or 1/2 cup currants
1/4 cup chopped blanched almond
2 tablespoons chopped mixed candied fruit
1 large egg, beaten with
1 tablespoon milk
1 cup confectioners' sugar (icing sugar)
2 -3 tablespoons cream or 2 -3 tablespoons milk
1/2 teaspoon almond extract

HOT CROSS BUNS

One a penny, two a penny...This is my family's traditional recipe; we use mashed potatoes to change the texture and flavor. I don't care for citron (candied fruit), so I make my HCB with raisins alone.

Provided by ChrisMc

Categories     Yeast Breads

Time 3h20m

Yield 32 buns

Number Of Ingredients 17



Hot Cross Buns image

Steps:

  • Combine yeast, water, and milk; stir well.
  • Mix with, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, cloves, and raisins.
  • Beat in flour by cups.
  • Knead 5 minutes.
  • Let rise 1 1/2 hours.
  • Punch down and divide in half 5 times, for 32 pieces of dough.
  • Fold the corners in to make balls.
  • Snip a cross onto the top of each ball.
  • Let rise for 40 minutes.
  • Brush with egg yolk and water.
  • Bake 20 minutes at 375.
  • While the buns are baking, combine milk, sugar, and vanilla to make icing.
  • When buns are cool, drizzle icing over cross.

Nutrition Facts : Calories 151.8, Fat 3.8, SaturatedFat 2.1, Cholesterol 27.4, Sodium 134.5, Carbohydrate 27.1, Fiber 1, Sugar 11, Protein 2.9

2 packages yeast
1/2 cup water
1/2 cup warm milk
3/4 cup mashed potatoes
1/2 cup sugar
1 1/4 teaspoons salt
1/2 cup butter
2 eggs
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 1/2 cups raisins (or 1 1/2 cup mixed raisins and citron)
4 1/2 cups flour
1 egg yolk
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

CHOCOLATE CHIP HOT CROSS BUNS

Kids can help make these alternative spiced Easter buns - the recipe helps with kneading, shaping, piping and division skills

Provided by Barney Desmazery

Categories     Treat

Time 1h

Yield Makes 8

Number Of Ingredients 11



Chocolate chip hot cross buns image

Steps:

  • KIDS the writing in bold is for you ADULTS the rest is for you. Mix the bun ingredients. Put the strong flour, yeast, caster sugar and 1 tsp salt in a bowl with the spices and mix. Make a well in the centre and pour in the milk, egg and butter. Start mixing with a plastic or wooden spoon and finish with your hands. If the dough is too dry, add warm water, or extra flour if it's wet.
  • Now stretch the dough - this is called kneading. Knead the dough on a floured surface for 10 mins until it becomes smooth and springy. This will be a bit too much work for children, so get them to start the kneading, then when they get tired, take over.
  • Leave the dough to rise until doubled in size because of the yeast. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
  • Add the chocolate chips and do some division. Tip the dough onto a lightly floured surface and flatten. Scatter over the chocolate chips (or dried fruit), and knead the dough a few more times. Divide it into 8 even portions - halve the dough, then halve each portion twice more, and explain the maths.
  • Roll the dough into buns. Roll each portion into a smooth round and place on a greased baking sheet in 2 rows of 4, leaving some room between each bun for it to rise. Cover with a tea towel again and leave in a warm place to prove for 20 mins, until almost doubled in size again or just touching.
  • Make the crosses on the buns and bake them. Heat oven to 200C/180C fan/gas 6. Mix the plain flour with 1 tsp sugar and 4-5 tbsp water to give you a thick paste. Spoon into a piping bag and pipe white lines on the buns to make crosses. Bake for 20 mins until they are light brown.
  • Brush them with jam if you want them to be nice and shiny. If you want to enjoy the buns untoasted, gently heat the jam in a pan or the microwave, and brush over the buns using a pastry brush. If you are going to toast them, then don't glaze them as the jam will burn.

Nutrition Facts : Calories 328 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

400g strong white bread flour , plus extra for dusting
7g sachet fast-action dried yeast
50g golden caster sugar , plus 1 tsp
1 tsp mixed spice
1 tsp ground cinnamon
250ml warm milk
1 medium egg , beaten
50g butter , melted, plus extra for greasing
100g chocolate chip (milk or dark, whichever you prefer), or currants or raisins
50g plain flour
2 tbsp apricot jam

HOT CROSS BUNS I

Hot cross buns! Hot cross buns!

Provided by LITSTER5

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h

Yield 12

Number Of Ingredients 16



Hot Cross Buns I image

Steps:

  • Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
  • When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
  • Punch down on floured surface, cover, and let rest 10 minutes.
  • Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
  • Mix egg yolk and 2 tablespoons water. Brush on balls.
  • Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
  • To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.

Nutrition Facts : Calories 217 calories, Carbohydrate 40.5 g, Cholesterol 40.3 mg, Fat 4 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 108.7 mg, Sugar 15.5 g

¾ cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
¼ cup white sugar
⅜ teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
¾ cup dried currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
½ cup confectioners' sugar
¼ teaspoon vanilla extract
2 teaspoons milk

TRADITIONAL HOT CROSS BUNS

Make and share this Traditional Hot Cross Buns recipe from Food.com.

Provided by Rhonda O

Categories     Yeast Breads

Time 2h

Yield 30 Buns, 30 serving(s)

Number Of Ingredients 17



Traditional Hot Cross Buns image

Steps:

  • In a mixing bowl, dissolve yeast in water.
  • Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
  • Add eggs, one at a time, beating well after each.
  • Stir in the currants, raisins and enough remaining flour to form a soft dough.
  • Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
  • Place in a greased bowl; turn once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; shape into 30 balls.
  • Place on greased baking sheets.
  • Cut a cross on top of each roll with a sharp knife.
  • Cover and let rise until doubled, about 30 minutes.
  • Beat water and egg yolk; brush over rolls.
  • Bake at 375 degrees for 12-15 minutes.
  • Cool on wire racks.
  • For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.

Nutrition Facts : Calories 173.7, Fat 3, SaturatedFat 1.5, Cholesterol 35.6, Sodium 106.6, Carbohydrate 32.4, Fiber 1.1, Sugar 10.4, Protein 4.4

2 (1/4 ounce) packages active dry yeast
1/2 cup water (110 to 115 degrees)
1 cup warm milk (, 110 to 115 degrees)
1/2 cup sugar
1/4 cup butter or 1/4 cup margarine, softened
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2-7 cups all-purpose flour
4 eggs
1/2 cup dried currant
1/2 cup raisins
2 tablespoons water
1 egg yolk
1 cup confectioners' sugar
4 teaspoons milk
1/4 teaspoon vanilla extract

GLUTEN-FREE HOT CROSS BUNS

Paul Hollywood's fruity bakes are just as delicious when you make some simple swaps to make them wheat-free

Provided by Paul Hollywood

Categories     Dessert

Time 50m

Yield Makes 15

Number Of Ingredients 16



Gluten-free hot cross buns image

Steps:

  • Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, salt, sugar and yeast with the warm milk and egg in a mixer with a dough attachment, or with a wooden spoon, then bring together the dough with your hands. Don't knead.
  • Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
  • Tip in the olive oil, sultanas, mixed peel, orange zest, apple and cinnamon and mix into the dough. Shape into buns by lightly oiling your hands and dividing the dough into 100g pieces before rolling into balls. Leave to rise for another hour.
  • Heat oven to 220C/200C fan/gas 7. Mix the flour with about 3 tbsp water to make the paste for the cross - add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
  • Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and serve.

Nutrition Facts : Calories 226 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

300ml full-fat milk , plus 2 tbsp more
50g butter
500g gluten and wheat-free white bread flour (we used Doves Farm gluten & wheat free white bread flour)
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
2 tsp quick or fast-action yeast
1 large egg , beaten
1 tsp olive oil
75g sultana
50g mixed peel
zest 1 orange
1 apple , peeled, cored and finely chopped
1 tsp ground cinnamon
30g gluten and wheat-free plain flour , plus extra for dusting
3 tbsp apricot jam

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From stevehacks.com


EASTER BAKING: SPICED HOT CROSS BUNS WITH CHOCOLATE CHIPS - ALL …
The bread machine: Whisk the milk and egg together. Pour into the bread machine, add the flour, spices, salt, sugar, butter and yeast. Select the dough setting, adding the sultanas and chocolate chips when the machine beeps. By hand: Place the flour, spices, salt, sugar and yeast into a large bowl. Add the sultanas and chocolate chips, mix ...
From bibliocook.com


BREAD MACHINE HOT CROSS BUNS - GLUTEN FREE RECIPES
Bread Machine Hot Cross Buns is a gluten free and vegetarian morn meal. This recipe serves 16. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 129 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. It will be a hit at your Easter event. Head to the store and pick up granulated sugar, water, salt, and a few other …
From fooddiez.com


HOT CROSS BUNS RECIPE - HOW TO MAKE TRADITIONAL HOT CROSS BUNS
Preheat oven to 220°C (200°C fan) mark 7. To make the cross topping, put the flour into a small bowl and mix in just enough cold water to …
From goodhousekeeping.com


HOT CROSS BUNS - A ONCE A YEAR JOY AT EASTER. USE A BREAD MAKER TO …
Apr 7, 2013 - Hot cross buns - a once a year joy at Easter. Use a bread maker to mix ingredients and get dough to rise and then the rest of the work by hand. Yum!
From pinterest.ca


BREADMAKER HOT CROSS BUN LOAF - THE IMPROVING COOK
Making a hot cross bun loaf in the breadmaker is very easy. You don't need the fancy type with the automatic raisin dispenser, just add the fruit before the final stage of kneading. Most breadmakers have a function for making fruited loaves like a hot cross bun loaf, and they beep at the right moment. A loaf takes around 4 hours in total to mix, knead and bake.
From theimprovingcook.com


HOT CROSS BUNS - BREAD MACHINE RECIPE - FOOD.COM | RECIPE | HOT …
Hot Cross Buns - Bread Machine Recipe - Food.com. This is the BEST and EASIEST recipe for hot cross buns. I make a few batches of them every Easter and they never last long. Donna Cestone. Recipes. Bread Machine Cinnamon Rolls. Bread Rolls. Cinnamon Bread. Cinnamon Recipes. Yeast Rolls. Apple Cinnamon. Breakfast Recipes . Dessert Recipes. Breakfast …
From pinterest.ca


HOT CROSS BUNS - BREAD MACHINE FROM FOOD.COM: THIS IS THE BEST …
Feb 5, 2019 - This is the BEST and EASIEST recipe for hot cross buns. I make a few batches of them every Easter and they never last long. Feb 5, 2019 - This is the BEST and EASIEST recipe for hot cross buns. I make a few batches of them every Easter and they never last long. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


HOW TO MAKE HOT CROSS BUNS IN YOUR BREADMAKER - CONSUMER NZ
Pipe crosses onto the buns. Bake for 10-15 mins until brown and hollow sounding when tapped. Make the glaze by dissolving the sugar in the milk and brushing over top of the hot buns. Tips for baking with dried fruit. Don’t add more fruit than stipulated in the recipe, or you’ll end up with doughy little rocks instead of light, fluffy buns.
From consumer.org.nz


EASTER BAKING: CHOC CHIP HOT CROSS BUNS – BIBLIOCOOK – ALL ABOUT …
Remove from the heat and mix in the butter until thoroughly amalgamated. Allow to cool, covered with clingfilm, and then put into a piping bag with a 1cm nozzle (or into a strong plastic bag, snipping the corner off). Heat the oven to 190°C and pipe crosses on to each bun. Bake for 15-20 minutes until golden brown.
From bibliocook.com


HOT CROSS BUNS/EASTER BREAD - ROGERS FOODS
Hot Cross Buns/Easter Bread. Apr 22, 2021June 22, 2021 0 75. by Rogers Foods in Bread & Rolls, Bread Machine, Easter, Special Occasions. Bake Time 20-25 min. Yield 15 buns or one loaf. Rating. Loading... Ingredients; 1 1/8 cups water: 1 egg: 1 ½ tbsp skim milk powder: ¼ cup sugar: 1 tsp salt: ¼ cup shortening: 1 tsp cinnamon: ½ tsp cloves: ¼ tsp …
From rogersfoods.com


HOT CROSS BUNS USING A BREAD MAKER - THIS IS COOKING FOR BUSY …
The bread maker took care of all the hard work (kneading) and the correct rising of the dough. All I needed to do was, shape into 12 buns, add the cross, cook and glaze. It was a lovely thing to do on a lazy Sunday morning and the satisfaction of eating Hot Cross Buns straight out of the oven made the wait worth while.
From cookingforbusymums.com


HOT CROSS BUN LOAF IN THE BREADMAKER - MUMMY VS WORK
Home Cooking Hot cross bun loaf in the breadmaker. Cooking, Recipes. Hot cross bun loaf in the breadmaker. 04/08/2019 08/01/2021. 25 shares. Share; Tweet; Pin 25; Jump to recipe. With Easter just around the corner, the shops are jam-packed with delicious foods such as Easter eggs, various flavoured hot cross buns and so much more. Other than Christmas it …
From mummyvswork.co.uk


BREAD MACHINE HOT CROSS BUNS: MAKE GOOD FRIDAY SPECIAL
Sneak Preview: Make these Bread Machine Hot Cross Buns easily with your bread machine. Spices and raisins or currants combine to make these traditional rolls good eating on Good Friday.See the substitute list if you want to make them non-dairy.
From saladinajar.com


BREAD MACHINE HOT CROSS BUNS - COOKIE DOUGH AND OVEN MITT
These Bread Machine Hot Cross Buns are a sweet dough spiced with cinnamon and studded with dried cranberries or raisins. They're easy to whip up with or without the bread machine and perfect for your Easter celebrations! Making hot cross buns in your bread machine is one of the easiest and tastiest ways to make these delicious treats. The bread machine …
From cookiedoughandovenmitt.com


HOW TO MAKE HOT CROSS BUNS FOR EASTER IN YOUR BREAD MAKER
Pipe a cross over the buns. Bake in a preheated oven at 220ºC for 15-20 mins or until golden brown. While still hot, brush with the sugar …
From thesun.co.uk


HOT CROSS BUNS - CANADIAN LIVING
Method. In small bowl, dissolve 1 tbsp (15 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make well in center. Whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture.
From canadianliving.com


BREADMAKER HOT CROSS BUN LOAF | RECIPE | CROSS BUNS, EASTER HOT …
Apr 23, 2017 - Breadmaker Hot Cross Bun Loaf- if you love hot cross buns, this sliced loaf version is for you. Make this spiced fruity loaf in the breadmaker and enjoy toasted with lots of butter. Perfect Easter breakfast.
From pinterest.ca


ROBINHOOD | HOT CROSS BUNS
Brush buns with mixture of egg yolk and water, if desired. Cut a cross in top of each bun with a sharp knife. Let stand 10 minutes. Bake in preheated oven at 375°F (190°C) for 15 to 20 minutes, or until golden brown. Mix together ingredients for the icing and spread over cooled buns.
From robinhood.ca


BREADMAKER HOT CROSS BUNS | RECIPES | DELIA ONLINE
Delia's Breadmaker Hot Cross Buns recipe. The wonderful thing about breadmakers is they cut all the tedious bits out of making an enriched dough, but all homemade hot cross buns are in a different league from anything you can buy.
From deliaonline.com


HOT CROSS BUNS: A TRADITIONAL GOOD FRIDAY TREAT
Making Hot Cross Buns in a bread machine is simply a doddle. Add all the ingredients for the dough into the pan of the bread maker. Put the raisins or sultanas in the raisin/nut dispenser. Select the Raisin dough program. Then sit back and wait for the beep that tells you the dough is ready. Turn it out, knead briefly and shape into buns. Put these on a greased baking tray, …
From essentially-england.com


BREAD MACHINE HOT CROSS BUNS FOR EASTER - IRISH AMERICAN MOM
Switch the oven on to pre-heat at 375 degrees Fahrenheit or 190 degrees Celsius. Whisk together the remaining egg yolk and water for the egg wash. Brush evenly over the rolls. Place the dish in the oven and cook the buns for 20 to 25 minutes until golden brown. Remove from the oven and allow to cool on a wire rack.
From irishamericanmom.com


BREAD MACHINE HOT CROSS BUNS RECIPE - PILLSBURY.COM
Enjoy these delicious hot cross buns made using bread machine and oven that are ready in just 20 minutes – perfect for a break time. By Pillsbury Kitchens. Updated Sep 1, 2010 Ingredients. Dough. 1 egg, beaten ; 2 teaspoons water ; 3 cups all purpose or unbleached flour ; 3/4 cup water ; 2 tablespoons milk ; 3 tablespoons sugar ; 1 tablespoon grated orange peel ; …
From pillsbury.com


    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #breads     #european     #heirloom-historical     #holiday-event     #spring     #easter     #english     #rolls-biscuits     #grains     #seasonal     #inexpensive     #pasta-rice-and-grains     #brunch

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