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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put all of the Hot Cross Bun ingredients into your break maker in the order listed, excepting the dried fruit. | 2. Put the fruit into the "extras" tray on your bread maker, or leave to one side to add towards the end of the kneading cycle. | 3. Set the bread maker to Dough setting - or Raisin Dough setting if you have it. | 4. Press start and if you do not have an "extras" tray, add your dried fruit when your machine alerts you or 5 minutes before the end of the kneading time. | 5. Lightly grease two baking trays/sheets. | 6. When the dough cycle has finished, take the dough out and place it on a lightly floured board. Knock back and shape into 12 pieces, rolling them into balls. | 7. Place them on the greased baking trays/sheets and cover with a clean tea towel or lightly oiled cling film. | 8. Allow them to rise for about 30-45 minutes or until doubled in size. | 9. Meanwhile pre-heat the oven the 200C/400F/Gas 6. | 10. Make the pastry crosses by rolling out the ready-made pastry very thinly and cutting into strips. | 11. Make the glaze by heating up the milk and adding the sugar - heat them until the sugar has dissolved. Set to one side. | 12. When the Hot Cross Buns are ready to bake, place two strips of pastry on each top - pressing lightly and bake for 10 - 15 minutes or until well-risen and golden brown. The buns should sound hollow when tapped underneath. | 13. Brush the glaze on each bun as soon as they have been taken out of the oven and then allow to cool slightly on a wire rack. | 14. Eat whilst still warm, split & spread with butter! | 15. These are GREAT toasted when they are a few days old as well! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	210			31256.4	2449.272	1614.06	1675.5479999999998
egg	1			71.5	0.36	6.28	4.755
white bread flour	450			222556.5	44714.745	7385.67	1023.39
spice	2	teaspoons	ground mixed	9.994	2.7406	0.2314	0.3302
cinnamon	1	teaspoon	ground	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
brown sugar	50			41800.0	10789.9	13.2	0.0
butter	50	g	melted	285.0	13.095	8.905	24.0
yeast	7		dried	77.7	8.5764	10.0296	0.37799999999999995
fruit	125	g	mixed	23.75	5.6375	1.025	0.1625
pastry dough	75	g		290.25	52.05	3.375	7.875
milk	30			31256.4	2449.272	1614.06	1675.5479999999998
caster sugar	25			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.