Hot Cross Buns For Fresh From The Oven

I can remember at high school being late for a class and telling the teacher “better late than never” (cheeky bugger me) and he replied “better never late”. Well, for Easter I had planned to do a recipe post on hot cross buns, but the next thing I knew it was April already, and I was LATE. And then, The Little Loaf set this month’s Fresh From The Oven challenge and it was for Hot Cross Buns. So, now I had to make them! But I knew I could not get the post done in time for Easter as the first free moment I would have to bake would be on Easter Friday. We were going out for lunch and I knew that they would make a welcome dessert, especially as they would be freshly made. We did a taste test, comparing them to ones made in a bakery, and mine were judged to be the best! They are spicy, and easy to make, and the recipe I am sharing with you is straight out of the book for my bread maker.

Hot Cross Buns
Hot Cross Buns
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Hot Cross Buns

All Rights Reserved: Adapted slightly from Breville Ikon Bakers Oven Recipe

Ingredients

For the dough:

  • 340 mls water
  • 40 mls oil
  • 10 mls salt
  • 60 mls brown sugar – I used fructose
  • 1 l bread flour
  • 60 mls milk powder
  • 20 mls ground mixed spice
  • 20 mls ground cinnamon
  • 11.25 mls yeast
  • 250 mls raisins
  • 125 mls dried cranberries

For the crosses:

  • 40 mls water
  • 60 mls flour

For the glaze:

  • 125 mls icing sugar sifted – I used Canderel Yellow (sucralose)
  • 2.5 mls allspice
  • 1.25 mls ground cinnamon
  • 30 mls water

Instructions

  • Place the ingredients into the bread maker in the order listed, up to and including the yeast
  • Place into your bread maker with the dough setting for bread, and the add nuts option selected
  • At the beeps, add the raisins and cranberries
  • Once the machine has finished its process, divide the dough into pieces and shape into rounds
  • Place the rounds close together on a lightly greased baking tray
  • cover loosely with lightly greased cling wrap and leave to stand in a warm area for 20 minutes
  • Preheat the oven to 190° Celsius
  • Mix the batter for the crosses until smooth and place into a piping bag with a small nozzle
  • Once the buns have doubled in size, remove the cling wrap and pipe a cross onto each bun (you can make them quite thick as the batter goes a long way – I made stars as I made mine too thin and had batter left over)
  • Bake for 20 minutes until golden brown
  • Combine all the glaze ingredients into a small mixing bowl and stir until all mixed in
  • Place onto a wire rack and glaze and leave to cool for 10 minutes

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55 thoughts on “Hot Cross Buns For Fresh From The Oven

  1. I LOVE hot cross buns. Many years agol a friend who had never baked with yeast asked me, so we made them at my flat. We ate them ALL hot from the oven and both suffered serious pain from all that fresh yeasty bread. I’ve never tried since.

  2. I’m with you! I did mine twice!! One on Easter and the other on Good Friday! It takes me a long time to blog… So I already knew my post would not have made it on Easter… But hey!! Who’s to say you can’t bake on non-easter days? hehehe.. Lovely looking buns!

    1. I think one can have these all year round – and blogging deadlines are not that important in the big scheme of things really 🙂

  3. They look wonderful, you did a great job., I don´t know why I got into such a tangle with mine…next year I´m going to take some tips from my fellow bloggers!

    1. I think it has all to do with starting with a great recipe! This one for the bread maker turned out that way thankfully 🙂

    1. we get from the bakery at our local Pick N Pay – I am sure all grocery stores that have their own bakery use fresh yeast and they should be able to help. Just be aware it goes off easily – I discovered that this week when I went to use some more 🙂

  4. You know, I’ve somehow never had a hot cross bun. They’re such an Easter staple and always look so good (yours especially!) but I’ve never seen them around here (doesn’t help that there are no good bakeries) or tried to make my own. I feel like I’m missing out. Want to send me a few? Haha ;D

    1. *express post package sent* – how I wish I could. They are so easy to make, and so worth it as they can be toasted for breakfast so you don’t need to worry about them going stale 🙂

      1. That sounds perfect! I love when you can make big batches of food that are still good a few days later–some breads really don’t age well, and it’s sad to put in all the work to bake, and then have it last a day.

  5. With all of these bun recipes I’m seeing, I think everyone wants me to become a bread eater lol. And I just might because your hot buns looks scrumptious Tandy

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