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Hot Cross Buns: A Bread Machine Delight

The scent of warm spices always takes me back to my grandmother’s kitchen. Every Easter, without fail, she would be pulling trays of glistening hot cross buns from the oven. I remember standing on a stool, eager to help with the icing, the sticky sweetness coating my fingers as much as the buns themselves. While her recipe was a closely guarded secret, this bread machine version captures that same comforting, spiced flavor, bringing those cherished memories rushing back with every bite.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: Approximately 2 hours 30 minutes (including rising time)
Servings: 18-24 buns
Dietary Type: Not specified (contains dairy and eggs)

Ingredients

1 egg, plus 1 egg yolk
¾ cup milk
⅓ cup butter
6 tablespoons sugar
1 ½ teaspoons lemon rind, grated
¾ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¾ teaspoon salt
3 cups flour
1 tablespoon yeast
½ cup raisins or ½ cup candied fruit

Glaze:

½ cup icing sugar
1 tablespoon milk
½ teaspoon lemon juice

Equipment Needed

Bread Machine
9×13 inch baking pan
Sharp knife
Mixing bowl (for glaze)
Whisk (for glaze)

Instructions

Begin by adding all the ingredients, except for the raisins or candied fruit, to your bread machine. Ensure the ingredients are added in the order recommended by your bread machine manufacturer. This usually means liquids first, followed by dry ingredients, with the yeast added last, away from the salt.
Set your bread machine to the dough setting. This setting will handle the kneading and the first rise.
Listen carefully! When the bread machine signals for additions (usually about halfway through the dough cycle), add the ½ cup of raisins or candied fruit.
While the dough is working its magic in the bread machine, lightly grease a 9×13 inch baking pan with oil or cooking spray.
Once the dough cycle is complete, remove the dough from the bread machine and gently punch it down to release any excess air.
Divide the dough into 18-24 equal pieces. A kitchen scale can be helpful to ensure uniformity, resulting in evenly baked buns.
Roll each piece of dough into a smooth ball.
Arrange the dough balls in the prepared 9×13 inch pan, spacing them approximately ½ inch apart. This will allow room for them to rise and expand during the second proofing.
Cover the pan with a clean kitchen towel or plastic wrap that has been lightly oiled to prevent sticking. Place the pan in a warm place to rise until the buns have doubled in size, which should take about 1 hour. A slightly warm oven (turned off!) or a sunny spot works well.
Preheat your oven to 375°F (190°C).
Just before baking, use a sharp knife or a baker’s lame to carefully cut a cross into the top of each bun. Make the cuts about ¼ inch deep.
Bake the hot cross buns for 12-15 minutes, or until they are golden brown on top. Keep a close eye on them, as oven temperatures can vary.
While the buns are baking, prepare the glaze. In a small mixing bowl, whisk together the ½ cup icing sugar, 1 tablespoon milk, and ½ teaspoon lemon juice until smooth. Add more milk or icing sugar as needed to achieve a drizzling consistency. The glaze should be thick enough to stay on the buns but thin enough to drizzle easily.
Once the buns are out of the oven, let them cool slightly in the pan before drizzling the glaze over the crosses.
Let the rolls cool slightly and drizzle icing in cuts. Serve warm.

Expert Tips & Tricks

For extra flavor, try soaking the raisins in rum or orange juice for a few hours before adding them to the dough. Be sure to drain them well.
If you don’t have candied fruit on hand, consider adding dried cranberries or chopped apricots for a different twist.
To ensure a light and airy texture, avoid over-kneading the dough. Let the bread machine do its job!
If your kitchen is cold, the dough may take longer to rise. You can speed up the process by placing the pan on top of the preheating oven (but be careful not to let it get too hot!).
If the tops of the buns are browning too quickly, tent them loosely with aluminum foil during the last few minutes of baking.
For a shiny crust, brush the tops of the buns with melted butter or an egg wash before baking.

Serving & Storage Suggestions

Serve the hot cross buns warm, straight from the oven, or at room temperature. They are delicious on their own, or with a smear of butter or cream cheese. Leftover buns can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap the buns in foil and warm them in a 350°F (175°C) oven for 5-10 minutes. You can also freeze the baked buns for up to 2 months. Thaw them completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	164 kcal	N/A
Calories from Fat	41g	25%
Total Fat	4.6 g	7%
Saturated Fat	2.6 g	13%
Cholesterol	30.1 mg	10%
Sodium	138 mg	5%
Total Carbohydrate	27.6 g	9%
Dietary Fiber	1 g	3%
Sugars	9.9 g	N/A
Protein	3.4 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Dairy-Free: Substitute the milk with almond milk or oat milk and the butter with a dairy-free butter alternative.
Gluten-Free: Use a gluten-free flour blend specifically formulated for bread making. You may need to add a binder like xanthan gum. Be aware that the texture will be different from traditional hot cross buns.
Spice Variations: Adjust the spices to your liking. Try adding a pinch of cardamom or allspice.
Citrus Zest: Experiment with different citrus zests, such as orange or grapefruit, for a unique flavor profile.
Chocolate Chip Hot Cross Buns: Substitute some of the raisins or candied fruit with chocolate chips.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough in the bread machine and then refrigerate it after the first rise. Punch it down before shaping and allow it to come to room temperature before the second rise.

Q: What if I don’t have a bread machine?
A: You can make this recipe by hand or using a stand mixer. Knead the dough for about 8-10 minutes until it is smooth and elastic.

Q: How do I keep the buns from drying out?
A: Store them in an airtight container and reheat them gently. You can also brush them with melted butter or a simple syrup after baking.

Q: Can I use fresh yeast instead of dry yeast?
A: Yes, use about 3 times the amount of fresh yeast as you would dry yeast.

Q: Why are my hot cross buns not rising properly?
A: Ensure your yeast is fresh and active. Also, make sure the dough is kept in a warm place during the rising process.

Final Thoughts

There’s nothing quite like the aroma of freshly baked hot cross buns filling your home. This bread machine recipe makes it easier than ever to enjoy this classic treat, perfect for Easter celebrations or any time you crave a little spiced sweetness. So, gather your ingredients, dust off your bread machine, and create some warm, comforting memories of your own. And don’t forget to share the love – and the buns – with family and friends!

Hot Cross Buns – Bread Machine Recipe