Julia's Hot Cross Buns

    2 hours 30 min

    I adapted this for a bread machine from an old recipe. On easter Sunday morning, we eat these warm, slathered in butter.

    42 people made this

    Serves: 15 

    • 90ml milk
    • 90ml water
    • 1 egg
    • 1 teaspoon salt
    • 5 tablespoons caster sugar
    • 4 tablespoons butter or margarine
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon orange zest
    • 400g bread flour
    • 1 1/2 teaspoons dried active baking yeast
    • 80g sultanas (optional)
    • 100g icing sugar
    • 1 tablespoon water

    Prep:15min  ›  Cook:25min  ›  Extra time:1hr50min  ›  Ready in:2hr30min 

    1. Place milk, 90ml water, egg, salt, white sugar, butter or margarine, cinnamon, nutmeg, zest, bread flour, yeast and sultanas in the pan of the bread machine. Select the Dough setting, and Start. Form into 15 buns. Place into a greased 23x33cm tin. Let rise for one hour.
    2. Bake at 190 C / Gas mark 5 for 20 to 25 minutes. Cool. Make icing with icing sugar and 1 tablespoon water. Drizzle over buns in the shape of cross.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (31)


    Thanks for the recipe I made it the way you did in my machine then the oven they where a great hit I have emailed it to my family and friends  -  06 Nov 2011


    These buns had the *best* flavor of any hot cross buns I've ever tasted. The grated orange peel and other spices went very well together and the flavor was excellent. I used dried cranberries (a.k.a. "Craisins" from Ocean Spray) in place of raisins and that worked very well, too. My only word of caution to other readers about this recipe is that all bread machines are different, and what works in one might not work so well in another. In my machine, these buns, although most definitely edible, did not rise enough, making the bread very dense. If you prefer your buns to me more "fluffy," I would suggest adding an entire 2 oz. packet of yeast, or perhaps try the special "Very Active Dry Yeast" that's made just for bread machines. All in all, my Easter guests enjoyed these buns, and I will be making them again.  -  26 Apr 2003  (Review from Allrecipes US | Canada)


    I think a big part of this tradition is to cut crosses into the buns with floured scissors or sharp knife just before egg-washing them. Then you can spoon the icing into the grooved crosses after they come out of the oven. Also, I think they are supposed to be served hot. (I didn't think the icing in this recipe tasted good.)  -  29 Mar 2002  (Review from Allrecipes US | Canada)