Bread Machine Hot Cross Spice Buns Recipes

TRADITIONAL FRUITY AND SPICED HOT CROSS BUNS: BREAD-MAKER

Steps:

• Put all of the Hot Cross Bun ingredients into your break maker in the order listed, excepting the dried fruit.
• Put the fruit into the "extras" tray on your bread maker, or leave to one side to add towards the end of the kneading cycle.
• Set the bread maker to Dough setting - or Raisin Dough setting if you have it.
• Press start and if you do not have an "extras" tray, add your dried fruit when your machine alerts you or 5 minutes before the end of the kneading time.
• Lightly grease two baking trays/sheets.
• When the dough cycle has finished, take the dough out and place it on a lightly floured board. Knock back and shape into 12 pieces, rolling them into balls.
• Place them on the greased baking trays/sheets and cover with a clean tea towel or lightly oiled cling film.
• Allow them to rise for about 30-45 minutes or until doubled in size.
• Meanwhile pre-heat the oven the 200C/400F/Gas 6.
• Make the pastry crosses by rolling out the ready-made pastry very thinly and cutting into strips.
• Make the glaze by heating up the milk and adding the sugar - heat them until the sugar has dissolved. Set to one side.
• When the Hot Cross Buns are ready to bake, place two strips of pastry on each top - pressing lightly and bake for 10 - 15 minutes or until well-risen and golden brown. The buns should sound hollow when tapped underneath.
• Brush the glaze on each bun as soon as they have been taken out of the oven and then allow to cool slightly on a wire rack.
• Eat whilst still warm, split & spread with butter!
• These are GREAT toasted when they are a few days old as well!

BREAD MACHINE HOT CROSS BUNS

Steps:

• Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.)
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 375°F. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly.
• In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm.

BREAD MACHINE HOT CROSS BUNS FOR EASTER OR OSTARA

Steps:

• 1. Use a bread machine that makes a 1-1/2 lb. loaf or larger. Follow instructions for placing all dough ingredients, except the last five, into the bread machine. Select the dough cycle and follow instructions for starting.
• 2. When dough cycle is finished, remove from machine and place on a lightly floured surface. Flatten slightly and sprinkle with apricots and raisins. Knead lightly to distribute fruit evenly.
• 3. Pinch off pieces of dough and roll between your hands to form 16 roughly equal sized balls. Place balls 2 inches apart on a lightly greased cookie sheet. Cover and let rise in a warm (80 F.) place until doubled in size, about 45 to 60 minutes.
• 4. Preheat oven to 350 F. Make a shallow cross on the top of each bun with a sharp knife. With a fork, mix egg and water well and brush lightly onto the rolls. Bake for 16-18 minutes until light golden brown. Cool on a rack for about 20 minutes.
• 5. In a small bowl, mix powdered sugar and enough milk for frosting consistency. Blend until smooth.
• 6. Place frosting in a small zip lock plastic bag. Cut a small section of one bottom corner of the bag and squeeze onto rolls to form a cross on each bun.

BEST BREAD MACHINE BUNS

Steps:

• Place the ingredients in bread machine pan in the following order: milk, oil, sugar, salt, beaten egg, and flour.
• Make a little well in the flour and add the yeast to flour.
• For rolls, select Dough Setting and press start.
• Shape dough into rolls when cycle is completed (my dough cycle is 2 hrs) and place dough rounds unto a lightly floured cookie sheet about 1 inch apart.
• Cover and let rise for about 45 minutes in warm draft free area (I let mine rise in a slightly warmed oven with the light bulb on).
• When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
• Cool on cooling rack for 20 minutes, and once cooled it can be stored in plastic bag.
• for up to 1 week.
• ********IF USING A KITCHEN AID STAND MIXER USE THE FOLLOWING STEPS:.
• Dissolve 1 tblsp. sugar and the yeast in 1/4 cup warm water.
• Scald 1 cup milk.
• In large mixing bowl combine sugar, oil, salt and milk. Cool to luke warm.
• Stir in eggs and yeast.
• Gradually add enough flour to form a semi-stiff dough, beating well after each addition.
• Once dough comes together in ball, take out dough and knead on a flat surface for about 5 to 10 minutes. The dough is ready when it feels soft like your earlobe.
• Let rest for 5 minutes, and cover and let rise in a covered bowl (saran wrap) for 1 hours or until doubled in size.
• After first rise, punch down dough and knead for an additional 2-5 minutes.
• Form into desired shape and let rise again for 45 minutes to 1 hours.
• When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.

HOT CROSS BUNS I

Steps:

• 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.
• When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
• Punch down on floured surface, cover, and let rest 10 minutes.
• 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.
• Mix egg yolk and 2 tablespoons water. Brush on balls.
• Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
• To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.

HOT CROSS BUNS - BREAD MACHINE

Steps:

• Put all ingredients except fruit into bread machine.
• Set for dough.
• Add fruit at signal.
• Lightly oil 9x13 pan.
• When dough is ready, remove and punch down.
• Cut into 18-24 pieces.
• Roll each into a ball.
• Place balls 1/2" apart in pan.
• Cover and rise in warm place until doubled (about 1 hour).
• Cut cross into top with sharp knife.
• Bake 12-15 minutes @ 375.
• Make glaze adding sugar or milk to make consistency to drizzle but not run.
• Let rolls cool slightly and drizzle icing in cuts.

BREAD MACHINE HOT CROSS SPICE BUNS

Steps:

• NOTE: Consult your bread machine to determine whether or not the wet or dry ingredients need to go in first; I have listed the ingredients assuming wet first, ending with yeast; simply go in reverse, starting with yeast and work backwards to lukewarm water if your manual says to add dry first.
• Place lukewarm water, milk powder, butter pieces, both egg whites and just 1 of the eggs yolks, vanilla, almond flavoring, salt, sugar, spices, zests, and fruit in order in your machine.
• Add 3 level cups of flour the the center of your pan and then make a small well in the flour; Add yeast to that well.
• Select dough cycle on your machine.
• After 5 minutes, take a peek in your machine at the dough, adding more water or flour if needed, adding 1 Tbsp of either at a time (or more) (this will vary depending on the humidity of the day).
• When dough cycle has completed, remove dough from machine and punch down on a floured surface; dough will be a bit sticky at this point.
• Cover with a damp towel and allow to rest 10 minutes.
• Have ready a greased 9x13" pan.
• Roll dough into 12 large balls and place in the pan; cover and let rise in a warm place until doubled in bulk (it is ok if dough balls touch as they rise); this may take 45 min- 1 hour.
• One dough has risen,remove cover,and mix your remaining egg yolk with 2 Tbsp water and brush over the dough balls.
• Bake in a preheated 375 F oven (190 C) for 20 minutes.
• Remove from pan immediately and let cool on wire racks.
• When fully cooled, pipe white icing of your choice in the shape of crosses atop each bun.
• Or, if you prefer warm buns, leave off the icing and either serve right away or gently reheat buns on the regular oven or toaster oven, then ice individual buns at the table (the icing will melt however).

HOT CROSS BUNS

Steps:

• Mix the yeast with one tablespoon of the sugar and all of the milk in a small bowl. Whisk until the yeast is dissolved. Cover the bowl and stand in a warm place for about 10 minutes or until the mixture is frothy.
• Sift the flour, spices and salt into a large bowl; rub in the butter with your fingertips, until the butter is thoroughly distributed.
• Stir in the remaining sugar, fruit, yeast mixture, egg and the water to make a soft dough.
• Cover the bowl with oiled plastic wrap and stand in a warm place for about one hour or until mixture is doubled in size.
• Turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic.
• Divide the dough into 18 portions and roll each into a ball.
• Place the balls, almost touching, on a large greased oven tray. Stand in a warm place for about 20 minutes or until dough is almost doubled in size.
• Preheat the oven to 220°C or 200°C if fan-forced.
• FOR THE FLOUR PASTE: Sift flour and sugar into a small bowl; gradually stir in enough water to make a smooth thick paste. Place the Flour Paste into a resealable plastic bag and snip a tiny piece off one corner. Pipe crosses onto the buns.
• Bake the buns for about 15 minutes or until they sound hollow when tapped.
• Transfer the buns to a wire rack and brush the tops with the Glaze.
• FOR THE GLAZE: Combine the glaze ingredients until the sugar and gelatine are dissolved.
• Hot cross buns are best eaten the day or next day from baking. Can be frozen.

SPICED FRUITED HOT CROSS BUNS

Steps:

• In bread machine pan, place the first 14 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the raisins, cranberries and candied ginger., When cycle is completed, turn dough onto a lightly floured surface. Divide into 24 portions; shape each into a ball. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes., Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Combine the icing ingredients; pipe an "X" on each bun.