Best 4 Hot Cross Buns Bread Machine Recipes
Hot cross buns are a traditional Easter bread that is enjoyed by people of all ages. It is a sweet, spiced bread that is often studded with raisins or currants. The distinctive cross on top of the bun is made from a paste of flour and water, and it is said to represent the cross that Jesus Christ died on. Hot cross buns are traditionally eaten on Good Friday, but they can also be enjoyed throughout the Easter season. They can be made by hand or in a bread machine, and there are many different recipes available. If you are looking for the best recipe for hot cross buns bread machine, then you have come to the right place. In this article, we will provide you with a comprehensive guide to making hot cross buns in a bread machine, including tips and tricks for ensuring that your buns turn out perfect.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
BREAD MACHINE HOT CROSS BUNS
Dark and golden raisins sweeten these traditional cinnamon yeast bread rolls and they are easy to make thanks to your bread machine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h55m
Yield 16
Number Of Ingredients 15
Steps:
- Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
- Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.)
- Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
- Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 375°F. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly.
- In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm.
Nutrition Facts : Calories 250, Carbohydrate 43 g, Cholesterol 55 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Bun, Sodium 270 mg
BREAD MACHINE HOT CROSS BUNS FOR EASTER OR OSTARA
Hot Cross Buns began as a tribute to Eostre, the Saxon goddess of spring, from whose name, as you may guess, our word Easter was derived. Eostre's tribute day marked the return of the warm sun in spring and was celebrated on the day of the first full moon following the vernal equinox. The cross on the bun wasn't a reference to...
Provided by Sasha Kamen
Categories Sweet Breads
Number Of Ingredients 14
Steps:
- 1. Use a bread machine that makes a 1-1/2 lb. loaf or larger. Follow instructions for placing all dough ingredients, except the last five, into the bread machine. Select the dough cycle and follow instructions for starting.
- 2. When dough cycle is finished, remove from machine and place on a lightly floured surface. Flatten slightly and sprinkle with apricots and raisins. Knead lightly to distribute fruit evenly.
- 3. Pinch off pieces of dough and roll between your hands to form 16 roughly equal sized balls. Place balls 2 inches apart on a lightly greased cookie sheet. Cover and let rise in a warm (80 F.) place until doubled in size, about 45 to 60 minutes.
- 4. Preheat oven to 350 F. Make a shallow cross on the top of each bun with a sharp knife. With a fork, mix egg and water well and brush lightly onto the rolls. Bake for 16-18 minutes until light golden brown. Cool on a rack for about 20 minutes.
- 5. In a small bowl, mix powdered sugar and enough milk for frosting consistency. Blend until smooth.
- 6. Place frosting in a small zip lock plastic bag. Cut a small section of one bottom corner of the bag and squeeze onto rolls to form a cross on each bun.
BREAD MACHINE HOT CROSS BUNS
Dark and golden raisins sweeten these traditional cinnamon yeast bread rolls and they are easy to make thanks to your bread machine.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h55m
Yield 16
Number Of Ingredients 15
Steps:
- Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
- Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.)
- Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
- Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 375°F. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly.
- In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm.
Nutrition Facts : Calories 250, Carbohydrate 43 g, Cholesterol 55 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Bun, Sodium 270 mg
Tips:
- Use fresh, active dry yeast. Old or inactive yeast will not produce enough gas to raise the dough properly.
- Make sure the milk and butter are lukewarm, not hot. Hot liquids will kill the yeast.
- Knead the dough until it is smooth and elastic, about 10 minutes. This will help to develop the gluten in the flour, which will give the buns a chewy texture.
- Let the dough rise in a warm place until it has doubled in size, about 1 hour. This will give the yeast time to ferment and produce gas, which will make the buns light and fluffy.
- Bake the buns in a preheated oven until they are golden brown, about 30 minutes. This will give them a crispy crust and a soft, fluffy interior.
Conclusion:
Hot cross buns are a delicious and traditional Easter bread. They are easy to make at home with a bread machine, and they are sure to be a hit with your family and friends. So, next time you are looking for a special bread to make for Easter, give hot cross buns a try.
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