Bread Maker Hot Cross Buns
Warm, fruity, spicy, hot cross buns without all the fuss of a traditional recipe.
Ingredients
Dough
- 1 Tbsp surebake yeast (rapid rise yeast) (1½ Tbsp of active yeast)
- 1 Tbsp white sugar
- 1 tsp salt
- 3½ cups high grade flour (450 grams)
- 2 Tbsp melted butter (30 grams)
- 320 ml water room temperature
- 1 egg
To Add Next
- 1 Tbsp ground cinnamon
- 1 Tbsp mixed spice
- ¼ cup soft brown sugar
- 1 cup dried fruit mix (or plain raisins if you don't like orange rind)
The Cross
- ¼ cup flour
- 2 tbsp white sugar
- ¼ cup cold water
The Glaze
- ¼ cup apricot jam (marmalade or honey are good alternatives)
- 2 tbsp boiling hot water
Instructions
The Dough
- Place all of the dough ingredients into a bread maker in the order listed and set the 'dough function'.
What to 'Add Next'
- Your bread maker may beep when it's time to put in additions, check your manual to see what time that is at and set a time. Alternatively set a timer for 30 minutes.After the beep or 30 minutes, add the “add next' ingredients to the dough. Let the bread maker finish the 'dough function' setting.
- When the bread maker function finishes, remove the dough and punch down the dough. Tip onto a well-floured surface and shape into a long sausage shape.
- Using a dough scraper or knife, cut 12 pieces of dough (try and get all similar sizes). Shape into balls and place in a 3x4 array in your tin. The dough balls should not be touching.Cover and leave in a warm place to rise for 30 minutes or until doubled in size.
- Pre heat the oven to 200℃
The Cross
- To make the crosses, place the flour, sugar and water in a small bowl and combine into a smooth paste. Place in a small piping bag and pipe crosses onto the surface of the buns.
- Place in the oven and cook for 20-25 minutes.
The Glaze
- Remove from the oven and brush the glaze over the hot cross buns.Cool on a wire rack.
- Allow to cool for 10 minutes before turning out onto a cooling rack to cool to your desired temperature.