Hot Cross Buns I

Hot Cross Buns I


"Hot cross buns! Hot cross buns!"
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3 h 30 m servings 217 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 200 Ratings

Most helpful positive review

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

a little too heavy but they all got eaten.

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...

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 ...

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...

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...

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 ...

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...

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...

The BEST recipe for Hot Cross Buns I've ever had. I've used this recipe for years and had many people request the recipe. The only change I make is to add mixed dried fruit and peel as a substit...

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...