Hot Cross Buns I Recipe -
Hot Cross Buns I Recipe
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Hot Cross Buns I
See how to make classic Easter yeast buns with your bread machine. See more
  • READY IN 3+ hrs

Hot Cross Buns I

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"Hot cross buns! Hot cross buns!"

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Ingredients Edit and Save

Original recipe makes 12 buns Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    3 hrs 30 mins


  1. 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.
  2. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
  3. Punch down on floured surface, cover, and let rest 10 minutes.
  4. 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.
  5. Mix egg yolk and 2 tablespoons water. Brush on balls.
  6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
  7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 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 make the buns a darker color, if you want whole raisins don't do this. A quick tip to make the frosting, put your powdered sugar, milk, and vanilla in a heavy plastic sandwich bag, mix by kneading the bag gently when all the ingredients are mixed well cut a tiny hole in one corner of the bag and squeeze to make the crosses.

Most Helpful Critical Review
Apr 09, 2005

a little too heavy but they all got eaten.

Jul 27, 2003

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 changes as my standby recipe was a bit different and you may want to try this too: I added 1 tsp. each vanilla extract & butter flavoring, 1/2 tsp. allspice, 1 tsp. each dried lemon and orange peel and 3/4C. mixed candied fruit. So good with a cup of tea.....

Dec 31, 2003

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 flour and some vanilla and put it on after brusing the tops with the egg yolk mixture - turned out great! Our guests loved them and asked for the recipe!

Apr 03, 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. and we loved them. So easy!!

Apr 04, 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 before baking. Then, brush buns with a swwt glaze (sugar, water, gelatin, spice) when they come out of the oven. Also, try using rasins and peel. YUM!

Dec 31, 2003

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 hand! I love them! The house smells wonderful!!! I think I could make a double batch in my bread machine next time. I made two individual recipes for Easter and I am sure they will be a hit tomorrow! Thanks Sue! I love using the bread machine to make the dough. They are quick to throw together!

Dec 31, 2003

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 that includes a rising time can omit the rising in the pan described in the original recipe. I also would go ahead and add the currants/raisins and cinnamon with the rest of the ingredients, rather than waiting. The taste is much like very light white bread with a hint of cinnamon and raisins. If you prefer more zip, add the allspice, vanilla, butter extract etc as recommended by a previous reviewer. However, the recipe as it stands is really very good. The buns come out huge and golden - picture perfect.


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  • Calories
  • 217 kcal
  • 11%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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