Nutritional Info

Nutrition Facts

Serving Size 1 (11g)

Calories 33
Calories from Fat 14 (44%)
Amount Per Serving %DIV
Total Fat 1.6g 2%
Saturated Fat 0.1g 1%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0.4mg 0%
Sodium 17.9mg 1%
Potassium 12.2mg 0%
Total Carbohydrate 3.8g 1%
Dietary Fiber 0g 0%
Sugars 2.5g
Protein 0.9g 2%

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Recipe Description
Usually a fruitcake with a cross of buttery or sugary frosting across the top, hot cross buns were sold in the streets of London and other English towns on Good Friday as far back as the early nineteenth century. They helped celebrate the Christian Easter festival.
Prep time
2 hr 55 min
Cook time
15 min
Ready In
3 hr 10 min


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Serves To:USMetric
2 Tablespoon(T)  unbleached bread flour
2 Tablespoon(T)  non fat milk
1/4 Teaspoon(t)  vanilla
1 Tablespoon(T)  lemon zest, grated
1 Cup(c)  powdered sugar, sifted
1/3 Cup(c)  dried apples, chopped
1/3 Cup(c)  dried apricots, chopped
3/4 Cup(c)  raisins, packed
1/3 Cup(c)  unsalted walnuts, chopped
1 Tablespoon(T)  bread machine yeast
1 1/2 Teaspoon(t)  cinnamon, ground
3/4 Teaspoon(t)  allspice, ground
1 Tablespoon(T)  vital wheat gluten
1/3 Cup(c)  white granulated sugar
2 Tablespoon(T)  granular lecithin
1/4 Teaspoon(t)  ascorbic acid
2 Tablespoon(T)  potato flour
2 Tablespoon(T)  unbleached bread flour
3   large eggs
1 Tablespoon(T)  cider or white wine vinegar
1/4 Cup(c)  canola oil
1 Cup(c)  non fat milk, warmed


Place all ingredients for the dough in your bread machine pan and set machine for dough. About 4 to 5 minutes before your machine is finished kneading, add the nuts and fruit. If you miss the timing and the machine stops kneading, reach in, pull the dough out, close the lid, and knead the fruit into the dough. Then return it to the machine and let it rise. Prepare two baking sheets by lining with parchment paper. For the second rising, set the racks in your oven apart enough for two baking sheets. Set the oven rack at the bottom third of the oven. Preheat the oven to
100° F. Turn the oven off. When the dough is finished rising in the machine, roll out onto a lightly floured board and, using a rolling pin, roll gently until you have about 1/2 inch thick piece of dough in either a neat square or rectangle. Mark the dough lengthwise and crosswise (four slice marks by six) to get 35 even pieces. Use a sharp knife to slice. Shape each piece into a ball by pulling the dough down from all corners to the bottom and pinching shut. Place on baking sheet, about 1/2 inch apart (5 across and 7 lengthwise on a standard, rectangular baking sheet.) Cover with a piece of oil sprayed waxed paper and let rise in the same oven in which you will bake the buns. When the dough has doubled in size, 45 minutes to 75 minutes, remove the pan and turn on the oven to 400° F. When the oven reaches temperature, reduce the heat to 350° F. When buns reach a deep golden brown, about 15 minutes, remove from oven. Transfer the buns to a rack for cooling, gently sliding them from the baking sheet to the rack by pulling them to the rack using the parchment paper under them. While the buns are cooling make your topping. Using a baker's pastry bag and decorating tip, draw a cross on the top of each bun.

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