These classic hot cross buns are started in the bread machine, so there no kneading required.
The dough is mixed and kneaded in the bread machine then the rolls are shaped and baked. A vanilla icing is made and drizzled over each bun to form the classic "cross."
- 3/4 cup (6 ounces) milk, low fat is fine, lukewarm
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 scant teaspoon salt
- 3 teaspoons active dry yeast
- 1/4 cup softened butter (cut in 4 to 6 pieces)
- 1 1/2 teaspoons ground cinnamon
- 3/4 to 1 cup currants or finely chopped dried peaches
- 1 large egg yolk
- 2 tablespoons water
- 1 1/2 cups confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla or vanilla bean paste
Add the milk mixture, flour, granulated sugar, salt, yeast, and butter to the bread machine, adding in the order suggested by your bread machine manufacturer.
Set on dough cycle; add cinnamon and currants or chopped dried fruit at beep. If the mixture seems too dry, add water in very small amounts.
When dough is done and doubled in volume, remove to a lightly floured surface. Punch down, knead about 6 to 8 times, and let rest for 10 minutes.
Grease a 9-inch square baking pan.
Tear off small pieces of dough (about 2 to 2 1/4 ounces each) and shape into balls. Place in the prepared baking pan. Cover with a cloth and let rise in a warm place for 40 minutes.
Heat oven to 350°.
Stir together the egg yolk and 2 tablespoons water. Lightly brush the tops of the buns with the egg yolk mixture. Bake for 20 to 25 minutes, until nicely browned. Remove pan to a rack to cool.
Combine confectioners' sugar with milk and 1/2 teaspoon vanilla, stirring until smooth. Add small amounts of hot water or more confectioners' sugar, as needed, for drizzling consistency. With a spoon or decorating bag, drizzle crosses on the tops of the buns.
Makes 16 pull-apart hot cross buns.
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