Hot cross Bun recipe in breadmaker?

And another to try. for 2013, last weekend of March, hmmm.

I love these (breadmaker recipe) along with my other Easter Bun recipe.

Hot cross buns adapted from a Richard Till’s Recipe

Place all into breadmaker on the Dough cycle only;

1/2 cup hot water
1tsp vanilla essence
1 cup milk
100g butter Softened
1 egg
4 1/2 cups flour
1/2 cup sugar
1 tsp salt
1 1/2 Tabs mixed spice
1 tsp ground nutmeg
1 tsp cocoa
2 Tabs sugar
2 Tabs dried yeast

Add into the dough after finished in breadmaker.
1 heaped cup dried mixed fruit of choice.

Knead then cut into 20 pieces and form into buns.
Placed into a shallow tin about .5 to a cm apart.
Let rise until more or less doubled, make cross slash in top before baking and cook 225C for 12-15 minutes.
Bring out of oven and glaze immediately with two teaspoons of sugar mixed in heated 1 1/2 tspns of water.

I use a Breville BIg Loaf machine.I always use the Hot Cross bun recipe from Alison Holst Bread book as it has always worked for me. If anyone wants me to post it, let me know.

Rich Dark Hot Cross Buns (This is the Alison Holst recipe I use)

3/4 cup milk, 1/2 cup Boiling water,
4 tspns Surebake yeast, 75gms soft butter, 1/4 cup honey 1 1/2 tsp salt,
3 1/2 cups High Grade flour, 1 Tbsp each of Mixed spice, cinnamon, and cocoa powder,
1/4 cup brown sugar,cup mixed fruit

Optional:
Short or flaky pastry for crosses, and either; egg or milk and caster sugar to optional
For glaze; one Tbsp each of golden syrup, honey and water.

Measure the milk, boiling water into the bread pan, then the yeast, butter, honey and salt and stir gently. Add the flour, spices, coca powder and brown sugar,
then set the machine to Dough cycle and press start.

Add the fruit after the beep.
When the dough is ready divide evenly into four pieces
then each of these four into 4-5 pieces.

Shape into a round and arrange balls on a tray lined with baking paper or non stick Teflon sheet. Allow 1-2 cms between each ball and cover with cling wrap and leave in a warm place (e.g. hot water cupboard) until doubled in size. Usually 30-60 minutes.

At this point you can add the crosses by rolling pastry very thinly, then cutting into strips. Brush with beaten egg and carefully arrange egg side down, in crosses on the risen buns.

Bake at 200C for 12-15 minutes.

Glaze after coming out of the oven with syrup made by bringing to the boil one Tbsp each of golden syrup, honey and water.

Just a thought to be added.

Instead of or in addition to the fruit after the completion of dough cycle, it is very nice to add some choc chips or more so those Pams wee choc buttons, amount to taste buds.

Goes down a real treat.

Can anyone give me a recipe please to make my own hot cross dough in the bread maker! Thanks very much:-)

Here's the one I use.I'm about to make a few batches this week.yummy.with raspberry jam.enjoy.
Hot Cross Buns.

Place in bread-baking pan -

3 cups of high quality plain white flour.
3t yeast.
1.5T sugar.
1t salt.
1.5t each of cinnamon and mixed spice.
1T cocoa.
A handful of sultanas.

Melt 1.5T butter in a saucepan, with 300mls of milk - warmed to blood heat.
Add to dry ingredients.

Place pan in bread-making machine and set to 'dough'.(Occasionally check that the dry ingredients aren't sticking to the side of the bread-pan. Scrape any bits and pieces into the mixing ball.)

When the 'dough' process is complete, empty dough from the pan onto the kitchen bench - Turn oven to 50oC. (Have the wire-rack, which the baking tray is to sit on, in the middle of the oven.)

Lay a sheet of baking paper onto an oven tray.

Measure out pieces of dough to 50/60grams.Roll into balls and place on tray, nearly touching.

Cover with clean cloth (t-towel), turn oven off and place tray with buns on in oven for 35mins.

When 35mins is up, remove and turn oven on to 220oC.

Then just before placing uncooked buns in the oven you can 'place' a cross on each by making a runny paste of flour and water and piping it on, either with a piping nozzle attached to a piping bag or by making a paper piping bag yourself. (The taste of the bun won't be affected if it doesn't have a cross).

Place buns in 220oC for 5 mins then turn oven down to 180oC for a further 10mins.

Cool and eat.

mmm that sounds good! i might have to make some aswell!

Hot Cross buns.
Has anyone made successful tasty buns made in a bread maker !
I have a Breville , my last buns came out like rocks.
i want to practise to get them right by Easter.
I would love for someone to post a good recipe & any hints to assist.
Thanks.
I posted this last week in the breadmakers thread but got no reply.
I will try the recipe posted above by elsielaurie1next weekend.
Appreciate any further recipes & hints
thankyou

I use the Breville recipe every year and everyone who has them swears they are the best hot cross buns ever. very time consuming though

350ml water
1 egg, lightly beaten
2 tbspn butter or oil
1 tsp salt
2 tbspns sugar
4 cups bread flour
3 tbspns milk powder
1 tsp bread improver
2 1/4 tsp yeast
1 tbspn ground cinnamon
1 tbspn ground mixed spice

Use dough setting and add 1 cup sultanas and 1/4 cup mixed peel at beeps.
Divide into 18 pieces and shape into rounds.Place together on lightly greased baking tray
Cover loosely with lightly greased cling wrap and stand in warm area for 30mins or until doubled in size
blend 2 tbspn water and 1/4 cup flour until smooth batter is formed.Use to pipe cross onto each bun
Bake in pre-heated oven at 190 degrees for 15- 20 mins or until golden brown.
Remove from oven and glaze with:
1/2 cup icing sugar
1/4 tsp allspice
1/4 tsp ground cinnamon
2 tbspn water
Allow to stand for 5-10 minutes before serving

Awesome! YAY, thanks:-)

The recipe I put up, is make in my Breville.

justmadesometoday
willmakeagainasturnedoutsoftbutneedtoputaweebitmoresugarin

justmadesometoday
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Liamjosh
Thankyou, Hubby made a batch today, turned out very well, probably will put more spice next time.

Bumping for the Richard Till's recipe for breadmaker dough mixing. post number 11 above. also others noted .

It's Easter time, Cheers everyone.

This is my other one, adapted for breadmaker.

Easter Buns –Highlander Milk ( makes about 20 buns ) Breadmaker dough method

3/4 cup warm water ( blood heat ),
½ cup Highlander condensed milk,
50 g butter melted,
1 egg beaten,
1 tsp salt,
4 cups flour,
(if doing a choc dough, add in say 1 to 1 1/2 tablespoon plus of cocoa to desired tastes),
1 tablespoon mixed spice,
½ tsp ground nutmeg,
1 tsp cinnamon,
4 tsps surebake yeast
2 tsps sugar.

To mix in after dough is mixed.
1 cup currants,
½ cup mixed peel,
Or 1 ½ cups small choc buttons as an alternative,
Or Both.
For the Glaze;-
1 tablespoon water,
1 tsp gelatine and
1 tablespoon castor sugar.
And for the Decoration:-
The crosses can be of flour –water mix or melted white choc.

Place the first 11 or (12 with cocoa) ingredients into the breadmaker pan and select dough for the dough mix.
When ready, remove the dough onto a lightly floured surface, add the currants and peel or dried fruit of choice, can add those small choc buttons as well or as an alternative to dried fruits.
Place the dough in a greased bowl.
Turn the dough over so that the top is greased.
Cover with plastic wrap.
Leave to rise in a warm place until double in size (approx 45 to 60 minutes ).
Remove the plastic wrap, punch the dough down by pushing your fist to the bottom of the bowl. Turn out and divide into 20 even sized pieces.
Shape each piece of dough into a round bun.
Keep the dough covered with plastic wrap at all times when not being worked.
Place the buns on a slightly greased oven tray at least 5cm apart or 1cm apart in a greased shallow rectangular sponge roll or cake tin.
Cover with greased wrap and leave to rise in a warm place until the buns are doubled in size ( approx 45 minutes ).
Bake in preheated oven 200c for about 15 to 20 minutes or until the buns are well risen and golden brown.
While the buns are baking, prepare the glaze.
Place the water in a shallow bowl and sprinkle gelatine over.
Stand for 5 minutes or until the gelatine swells.
Add the castor sugar.
Heat gently over hot water until the gelatine and sugar dissolve.
Remove the buns from the oven.
Brush with the glaze and place on a rack to cool.
When cold, decorate the buns.
Place the choc in a bowl, bring a small quantity of water to the boil in a saucepan.
Remove from heat and place the bowl of choc firmly on top.
Stir while the choc melts.
Place the melted choc in a piping bag or in a plastic bag with one corner snipped off, pipe a cross on top of each bun.

Note, makes a lovely loaf especially if using choc buttons, by using a well greased lined loaf tin and allowing a little bit more baking time and at say 180C.

made

thanks boxters3. yummo batch of buns done.

I made this yesterday gorgeous thanks so much :)