Julia's Hot Cross Buns

Julia's Hot Cross Buns

Julia 0

"I adapted this for a bread machine from an old recipe. We always have these on Easter morning."

Ingredients {{adjustedServings}} servings 191 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Place milk, 3/8 cup water, egg, salt, white sugar, butter or margarine, cinnamon, nutmeg, peel, bread flour, yeast, and raisins in the pan of the bread machine. Select the Dough setting, and Start.
  2. Form into 15 rolls. Place into a greased 13 x 9 inch pan. Let rise for one hour.
  3. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Cool.
  4. Make icing with confectioners' sugar and 1 tablespoon water. Drizzle over buns in the shape of cross.
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Reviews 21

  1. 26 Ratings


These buns had the *best* flavor of any hot cross buns I've ever tasted. The grated orange peel and other spices went very well together and the flavor was excellent. I used dried cranberries (a.k.a. "Craisins" from Ocean Spray) in place of raisins and that worked very well, too. My only word of caution to other readers about this recipe is that all bread machines are different, and what works in one might not work so well in another. In my machine, these buns, although most definitely edible, did not rise enough, making the bread very dense. If you prefer your buns to me more "fluffy," I would suggest adding an entire 2 oz. packet of yeast, or perhaps try the special "Very Active Dry Yeast" that's made just for bread machines. All in all, my Easter guests enjoyed these buns, and I will be making them again.

Caroline Christy Otto

I think a big part of this tradition is to cut crosses into the buns with floured scissors or sharp knife just before egg-washing them. Then you can spoon the icing into the grooved crosses after they come out of the oven. Also, I think they are supposed to be served hot. (I didn't think the icing in this recipe tasted good.)


Very good. I added about 1/4 more sugar to the batter. To make them more traditional, I made a soft paste with equal parts flour and water, and piped it in crosses before baking the buns. This is the traditional way to make the crosses instead of the icing sugar! Delicious!!