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Nutrition Facts
Serving Size 1 (211g) Recipe makes 6 servings
Calories 618
Calories from Fat 149		(24%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 367mg		15%
Potassium 728mg		20%
Total Carbohydrate 114.9g		38%
	Dietary Fiber 11.7g	46%
	Sugars 12.6g
Protein 13.9g		27%
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Easter Weekend Brunch

French Tart

Easy Special Occasion Spring Dinner!

CraftScout

Traditional Fruity and Spiced Hot Cross Buns: Bread-Maker

Recipe #221018 | 2 hours | 1¾ hours prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: French Tart
Apr 6, 2007

A wonderful old family recipe for HUGE and very light spiced Hot Cross Buns! I discovered that most of the hard work is taken out of making these, by proving & kneading them in the Bread Maker/Machine......unless you NEED to expel any frustrations, and then you MUST knead these yourself! You can make the crosses by either marking them before baking or, as I have done, by putting thinly rolled pastry crosses on top. An absolute "must" for the Spring and Easter Tea table! I also make these throughout the rest of the year - minus the crosses - for fruity, spiced English style teacakes!

SERVES 6 -12 , 12 Hot Cross Buns (change servings and units)

Ingredients

Hot Cross Buns

210 ml milk
1 egg
450 g strong white bread flour
2 teaspoons ground mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
50 g fine light brown sugar
50 g melted butter
7 g easy-blend dried yeast
125 g mixed dried fruit, such as currants, sultanas, raisins and peel

Crosses

75 g ready-made pastry dough

Glaze

30 ml milk
25 g caster sugar

Directions

1
Put all of the Hot Cross Bun ingredients into your break maker in the order listed, excepting the dried fruit.
2
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.
3
Set the bread maker to Dough setting - or Raisin Dough setting if you have it.
4
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.
5
Lightly grease two baking trays/sheets.
6
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.
7
Place them on the greased baking trays/sheets and cover with a clean tea towel or lightly oiled cling film.
8
Allow them to rise for about 30-45 minutes or until doubled in size.
9
Meanwhile pre-heat the oven the 200C/400F/Gas 6.
10
Make the pastry crosses by rolling out the ready-made pastry very thinly and cutting into strips.
11
Make the glaze by heating up the milk and adding the sugar - heat them until the sugar has dissolved. Set to one side.
12
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.
13
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.
14
Eat whilst still warm, split & spread with butter!
15
These are GREAT toasted when they are a few days old as well!

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Featured Reviews for This Recipe

From: Chef #1233984

On Apr 12, 2009

very easy to make them!!! all our friends loved it!!!

1 person found this review helpful

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From: CraftScout

On Mar 26, 2008

As with some other traditional foods I had never tasted before, I knew if I tried FT's version, I couldn't go wrong. I wasn't disappointed with this recipe either. Easy to throw in the breadmachine, easy to make, and absolutely delicious fresh from the oven. I'm not sure how they tasted the next day, because the entire batch disappeared. I didn't know what "mixed spice" was, so I used pumpkin pie spice, because I had it and I knew it would taste good with more cinnamon, raisins and cranberries. I also do not have a breadmachine with a raisin tray, so I just kneaded them in before I cut the dough into 12 pieces. Thank you for posting, FT! I will DEFINITELY be making these again.

1 person found this review helpful

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From: Chef floWer

On Apr 11, 2009

These are one of the best hot cross buns I have ever tasted! My parents in law visited today while they were cooking in the oven, they were only meant to just drop something but stayed for the buns. My mother in law even took a copy of the recipe home. I substituted the milk and butter (used lactose free milk and dairy free margarine). I made two batches one with real eggs and one with egg substitute. The dough rose perfectly. The buns rose a bit more in the oven and they were so soft on the inside and had a crunch crust. I will add extra currants, sultanas, raisins and peel next time (we love the fruitiness of hot cross buns) however they still are perfect just as they are. Only problem with these is was I didn't make enough. Thank you so much French Tart.

2 people found this review helpful

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From: Perfectionist cook

On Jun 14, 2008

These were absolutely wonderful and authentic-tasting Hot Cross Buns. I made them smaller though (around 20) and put them into greased muffin tins to rise for the second time. They turned into lovely small fruit buns. I didn't put the crosses on top ( as it isn't Easter!), I substituted some dried mango instead of citrus peel and I reduced the mixed spice to 1 teaspoon as I had made it freshly ground from French Tart's recipe and it was very strong. All in all, a lovely fruit bun.

2 people found this review helpful

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