Bread Maker Hot Cross Buns
Melt in your mouth soft and sweet roll dough filled with raisins and candied orange peel with a sweet orange icing forming the signature cross over the top.
Ingredients
Sweet Roll Dough:
- 1 cup whole milk
- 1 tablespoon lemon juice
- 1 large egg room temperature
- 4 tablespoon butter softened
- 3 ¼ cup all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon Rapid Rise active dry yeast
Additions:
- ½ cup raisins dark or golen
- ⅓ cup candied orange peel finely chopped
- 1 large egg
- 1 teaspoon water
Sweet Orange Icing:
- 1-2 tablespoons heavy whipping cream
- 1 tablespoon salted butter softened
- ⅓ teaspoon orange extract
- ¾ cup powdered sugar
Instructions
Hot Cross Buns:
- Combine milk and lemon juice and set aside for 5 minutes to allow the milk to sour. (You can use buttermilk in place of the milk and lemon juice.)
- Add the sour milk mixture to the bottom of the bread machine. Next add egg and softened butter.
- On top of the wet ingredients, add the flour, sugar, salt, baking soda, and finally, the yeast.
- Set the bread maker to run one dough cycle and begin the machine. Allow it to finish the first rise cycle (when running a dough cycle, the machine will stop at this point.)
- Punch down the dough and mix in the raisins and candied orange peel. Turn the dough out onto a lightly floured surface or into a larger bowl to more easily mix in the additions.
- Divide the dough into 15-20 pieces. Form the dough into balls.
- Place the rolls evenly in a greased 9"x13" glass baking dish.
- Cover with a light dish towel and allow the rolls to rise until doubled, 1-1 ½ hours. A warm, draft-free location is best for proofing the rolls.
- Whisk together the egg yolk with 1 teaspoon of water. Use a pastry brush to brush the tops of the risen rolls with egg mixture.
- Preheat oven to 375°F. Bake the rolls until they are deep brown on the tops and cooked through, 12-15 minutes. Allow rolls to cool completely.
Sweet Orange Icing:
- Beat together all of the icing ingredients (or stir together with a spoon). Adjust consistency by adding more or less cream. If the icing is too thin, add a bit more powdered sugar.
- Transfer the icing to a piping bag. Pipe crosses over the tops of the cooled rolls.
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Notes
Instructions without Bread Maker:
Using a bread maker to mix the hot cross bun dough is convenient and simple. If you do not have a bread maker, you can use the bread hook of a stand mixer or hand-knead the dough. Mix the wet ingredients together and the dry ingredients together in separate bowls. Gradually add the wet ingredients to the dry ingredients. With a stand mixer, knead with the bread hook for 5-7 minutes until the dough is smooth and elastic. For hand-kneading, stir ingredients together, then turn out on a floured surface and knead for 8-10 minutes. Place dough in a lightly greased bowl, cover with a towel, and allow to rise until it has doubled in size (about 1 hour.) Continue with the remainder of the recipe.
Other Tips:
Because we're using rapid-rise yeast, there is no need to activate the yeast prior to mixing the ingredients together. Do make sure that it is fresh.
Use your favorite roll dough recipe if you prefer, although my Granny's recipe is the best. 😘
Culinary orange oil packs a punch of flavor and would work really nicely in the roll dough and/or in the icing. You only need a few drops if you use this instead of orange extract.
Nutrition
Calories: 165kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 168mg | Potassium: 82mg | Fiber: 1g | Sugar: 10g | Vitamin A: 143IU | Vitamin C: 0.5mg | Calcium: 24mg | Iron: 1mg
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