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My review
Hot Cross Buns I
LITSTER5
"Hot cross buns! Hot cross buns!"
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Ingredients
3 h servings 217 calsOriginal recipe yields 12 servings (12 buns)
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Directions
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Prep
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Cook
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Ready In
- 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. Watch Now
- When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double. Watch Now
- Punch down on floured surface, cover, and let rest 10 minutes. Watch Now
- 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. Watch Now
- Mix egg yolk and 2 tablespoons water. Brush on balls. Watch Now
- Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack. Watch Now
- 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. Watch Now
Footnotes
- Editor's Note:
- To make this recipe in a stand mixer, combine warm water and yeast in the bowl of the mixer and let soften for about 5 minutes. Add flour, milk powder, sugar, salt, egg, and egg white. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the softened butter, cinnamon, and currants and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour. Proceed with the recipe instructions.
Nutrition Facts
Per Serving: 217 calories; 4.1 g fat; 40.5 g carbohydrates; 5.2 g protein; 40 mg cholesterol; 109 mg sodium. Full nutrition
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Reviews
Read all reviews 196241 Ratings
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Most helpful positive review
4/13/2004
Just made these buns today, wonderful. I didn't want to wait to add the raisins, (not a currant in the house)so they went in with everything else, didn't seem to hurt anything except to maybe ma...
Most helpful critical review
4/9/2005
a little too heavy but they all got eaten.
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4/13/2004
Just made these buns today, wonderful. I didn't want to wait to add the raisins, (not a currant in the house)so they went in with everything else, didn't seem to hurt anything except to maybe ma...
4/5/2001
Since I was short on time, I decided to try this bread machine version over my 'traditional' recipe....and these buns were awesome! The even tasted just like my regular recipe! I did make some ...
4/1/2002
My husband says that the traditional hot cross buns have a sweetened dough cross rather than an icing one, so I made a sweet dough out of an egg white, some confectioners sugar, all purpose flou...
4/3/2007
Absolutely delish! Instead of using the warm water and powdered milk, I used 3/4 cup of warm skim milk. I ended up leaving off the crosses, so that it's easier to heat them up, toast them, etc...
4/4/2006
To make the buns more traditional (and toastable) make a paste of plain flour and water (you can add a tiny bit of sugar and spice to make it more tasty) and pipe the buns with crosses of paste ...
3/30/2002
This is a great recipe! I added 2/3 cup of candied fruit and 1 teaspoon of Vanilla to original recipe. I used rasins instead of currants and unbleached flour because that was what I had on han...
4/5/2003
Really good recipe. They turn out a little heavier than store bought HCB, but I'm an unexperienced breadmaker and have had this happen with other yeast breat recipes. Also, I didn't use a bread...
4/15/2001
These were really very nice! I was pleasantly surprised to find a recipe for this Easter treat that I could make in my bread machine. Fancier models of bread machines that have a dough cycle t...