This is a great hot cross buns recipe! I have two suggestions for making dough in a breadmaker: 1. Proof the yeast first in a bit of water and add a teaspoon of sugar. 2. Never add all the flour at the beginning, and never measure the flour! Here is what you do: Add all dough ingredients except sugar, flour, proofed yeast and currents to bread machine pan. Dump about 1 1/2 cups of four on top of the liquidy mixture. Top this with sugar and proofed yeast. Start the breadmaker, and let the glutton form as the machine mixes the mixture. As soon as the machine starts to really mix, start topping up with additional flour, about 1/4 cup at a time, until the mixture is smooth, moist, but not sticky. If you reach in and some comes off in your fingers, add a bit more flour until you can touch it without any sticking. This way you have added just the right amount of flour. Flour gets compacted so easily, so many times if you "measure" flour, you end up with thick, dense buns. This method takes a bit more "watching" but will always result in better buns.
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This is a great hot cross buns recipe! I have two suggestions for making dough in a...