Hot Cross Buns Recipe
This recipe lets your bread machine act as the mixer and kneader. After the bread machine has done all the boring work, over to you for the fun bit of shaping, baking and decorating the buns. Cooking at: 190 C / 375 F / Gas Mark 5
Cooking Temperature 190 C / 375 F / Gas Mark 5
- Separate one of the eggs. Set the egg yolk from it aside for use later in the recipe..
- Add all the ingredients in the order given into the bread machine pan, including the 1 whole egg plus 1 egg white.
- Start dough only cycle.
- In the last 5 to 10 minutes of kneading, add the cinnamon and the currants (if your machine has a raisin beep, it's fine to add it then.) When the dough cycle has finished, just leave the dough in the machine until it's risen to double in volume.
- Grease your cake pan; set aside.
- Turn the dough out of the bread pan onto a floured worktop. Punch the dough down, cover, let rise for 10 minutes.
- Shape into a dozen balls; place the balls evenly spread out in your baking pan. Cover with a tea towel, let rise until double (around 45 minutes.)
- Heat your oven to 190 C / 375 F / Gas Mark 5.
- When the oven is hot, make a wash from the egg yolk and 2 tablespoons on water. Brush the risen buns with it. Pop the buns in the oven for about 20 minutes.
- When done, pop out of the pan immediately and let cool on a wire rack.
- When cool, make the paste for the crosses from the icing sugar, the vanilla and the milk (add a tidge more milk if needed.) Form into strips, and use the strips to decorate each bun with a cross that divides the top into four equal sections.
Cake pan size U.S.: 9 x 12 (or 13) inch Cake pan size metric: 30 x 20 cm
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