So many centuries later and Hot Cross Buns are still as delicious. Take my word for it. We made these little buns today and they are already gone. I am making another batch right now. This one without raisins (per kids’ request). The recipe comes from a little brochure that came with my bread machine, hence, it’s a bread machine recipe. The distinctive feature of Hot Cross Buns is a cross made of icing on top. I have little children who like to “help,” so our crosses are hard to see on some buns and they are non-existent on others; we are ok with that. Those cakes are very easy to make. And, if you have a bread machine, give them a try.
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Hot Cross Buns (aka Easter Cakes)
1 egg yolk
3/4 cup skim milk
1/3 cup butter
5 tablespoons sugar (We love organic coconut palm sugar)
1 1/2 teaspoons lemon or lime rind, grated
1 teaspoon lemon flavor
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
3 cups flour
1 tablespoon yeast
1/2 cup raisins or 1/2 cup candied fruit (optional)
1/2 cup confectioners sugar
1 tablespoon milk
1/2 teaspoon lemon juice
- Put all ingredients except fruit into bread machine. Set for dough. Add fruit when the bread machine alerts you.
- When dough is ready, remove and punch down.
- Lightly oil pan. One 9×13 for all of them, or in my case I used three small pans so that I could bake everything in my toaster oven.
- Cut into 16-24 pieces.
- Roll each into a ball.
- Place balls 1/2″ apart in pan, cover with plastic wrap, and let rise in warm place until doubled (about 1 hour).
- Cut a cross into the top with a sharp knife.
- Bake 12 minutes @ 375F.
- Make a glaze mixing sugar, milk and lemon together. Add more sugar, if needed. You want a glaze that is like a drizzle but it shouldn’t be too runny.
- Let cakes cool slightly and drizzle the icing into the cuts.