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Bread Machine Hot Cross Buns

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Bread Machine Hot Cross Buns
  • Prep 20 min
  • Total 20 min
  • Ingredients 14
  • Servings 16
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Enjoy these delicious hot cross buns made using bread machine and oven that are ready in just 20 minutes – perfect for a break time.
By Pillsbury Kitchens
Updated Sep 1, 2010

Ingredients

Dough

  • 1 egg, beaten
  • 2 teaspoons water
  • 3 cups all purpose or unbleached flour
  • 3/4 cup water
  • 2 tablespoons milk
  • 3 tablespoons sugar
  • 1 tablespoon grated orange peel
  • 1/4 cup margarine or butter, cut into pieces
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 teaspoons bread machine dry yeast or active dry yeast
  • 1 (6-oz.) pkg. dried apricots, chopped (1 cup)

Frosting

  • 1/2 cup powdered sugar
  • 1 to 2 teaspoons orange juice

Steps

  • 1
    In small bowl, combine 1 tablespoon of the beaten egg and 2 teaspoons water; cover and refrigerate.
  • 2
    Use bread machine that produces 1 1/2-lb. or larger loaf. Lightly spoon flour into measuring cup; level off. Measure remaining ingredients carefully. Follow manufacturer's directions for placing all dough ingredients except reserved egg mixture and apricots in bread machine pan.
  • 3
    Select Dough cycle. Do not use delay cycle. Follow manufacturer's directions for starting machine.
  • 4
    Spray large cookie sheet and work surface with nonstick cooking spray. Remove dough from machine; place on sprayed surface. Flatten dough slightly; sprinkle with apricots. Knead lightly to distribute apricots. Divide dough into 16 pieces. With sprayed hands, roll each piece to form ball. Place 2 inches apart on sprayed cookie sheet. Cover; let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
  • 5
    Heat oven to 350°F. Uncover dough. Mix reserved 1 tablespoon beaten egg with 2 teaspoons water; brush rolls lightly with egg mixture.
  • 6
    Bake at 350°F. for 16 to 18 minutes or until light golden brown. Immediately remove from cookie sheet; cool on wire rack for 20 minutes.
  • 7
    In small bowl, combine powdered sugar and enough juice for soft frosting consistency; stir until smooth. Place frosting in small resealable food storage plastic bag. Cut small opening in bottom corner of bag. Squeeze frosting onto rolls in cross pattern.

Tips from the Pillsbury Kitchens

  • tip 1
    Use yeast labeled "bread machine" or "quick" or "rapid" for best results.
  • tip 2
    Dry yeast for bread machines comes in a 4-oz. jar. It is a finer granulation than regular dry east and therefore doesn't need to be dissolved in water before mixing with other ingredients. It also contains ascorbic acid which lends better structure and more volume to the bread.
  • tip 3
    To easily cut dried apricots, spray your knife or kitchen scissors with nonstick cooking spray.
  • tip 4
    If your bread machine has a special signal for adding dried fruit, the apricots can be added at that time.

Nutrition Information

180 Calories, 4g Total Fat, 4g Protein, 31g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 roll
Calories
180
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
15mg
5%
Sodium
170mg
7%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
8%
Sugars
11g
Protein
4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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