At this time of year you will see hundreds of Hot Cross Buns recipes shared from blogs to magazines to flyers in the mail, they always seem to be a little bit daunting and time consuming. This recipe has been my go to recipe for years, I am always asked for it whenever I have shared them at work, playcentre and with friends and family. It’s so super easy because you just pop everything in the breadmaker and most of the work is done for you.

Also if you want to make these vegan friendly, remove milk powder, no need to substitute and replace the egg with 1/4 cup of Oil or Apple Sauce. Replace milk in glaze with water.

Ingredients:

  • Tepid Water 350ml
  • 1 Egg, (at room temp) lightly beaten
  • 2 Tablespoons butter or oil
  • 1 Teaspoon salt
  • 2 Tablespoons Sugar
  • 4 Cups Flour
  • 3 Tablespoons Milk Powder
  • 2 1/4 Teaspoons Yeast
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Mixed Spice
  • 1 Cup Sultanas/Raisins
  • 1/4 Cup Mixed peel (optional)
Don’t be shy with Cinnamon and Mixed Spice. Adjust for your own taste.


Add all the ingredients into your breadmaker in the ingredient order. Set to dough setting on your bread maker and press start.

At the end of the dough cycle divide dough into 12 pieces and shape into rounds, Place rounds close together on a baking tray.

Cover loosely with a piece of plastic wrap or baking paper, I always cover and then stand in a warm area till they double in size.

Stand in a warm place and leave to double in size.

For the Crosses:

  • 2 Table Spoons Water
  • 1/4 Cup of Plain Flour

Blend together until a smooth batter is formed, spoon into a piping bag with a small nozzle, (or a snap lock bag and then snip the corner off).

Quick Tip. Place snap-lock bag in a cup while you pour in the batter to stop it from spilling.
Snip the bottom of the snap-lock bag and pipe the crosses.

Remove wrap/paper from buns and pipe a cross onto each bun.

Bake in a preheated oven at 190 degrees Celsius for 15-20 minutes, they should be golden brown on top.

Glaze:

  • 2 Tablespoons Hot Milk
  • 2 Tablespoons Sugar

Mix ingredients together until sugar is dissolved.
Once buns are out of the oven brush with glaze.

Stand for 5-10 minutes before serving with butter.

If your Hot Cross buns last until the next day, toast in the oven and serve with lots of butter.

Happy Easter Everyone!

Posted by:From Beneath the Kowhai Tree

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