These have a delicious cardamom spice flavor and aroma. Every Easter, family and friends ask for these buns, which you can easily prepare in your bread machine.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 12 buns |
Ingredients
- 1 (.25 ounce) package active dry yeast
- ¼ cup water
- 4 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup white sugar
- 1 teaspoon ground cardamom
- 1 ¼ cups lukewarm milk
- ½ cup butter, melted
- 1 egg
- ¼ cup golden raisins (Optional)
- ¼ cup dried cherries (Optional)
- ¼ cup dried cranberries (Optional)
- 2 ½ cups confectioners’ sugar
- ¼ cup milk
- 1 teaspoon almond extract
Instructions
- Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cardamom, 1 1/4 cups of milk, butter and egg into the bread machine. Pour the yeast mixture on top. Close the lid and set the machine for the Dough setting. If using raisins, dried cherries or dried cranberries, add them at the beep.
- When the dough has finished, divide into 12 portions and shape into balls. Place them into a greased 9×13 inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the rolls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Make frosting by whisking together the confectioners’ sugar, 1/4 cup of milk and almond extract until smooth. When the buns are cool, drizzle frosting over them in a cross shape.
Nutrition Facts
| Calories | 415 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 124 mg |
| Sugars | 41 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Definitely a more cake-like texture than soft, aerated bun. I did end up doubling the amount of cardamom and the almond extract in the glaze. However, I did feel the taste was rather one-note. I would recommend adding some cinnamon and/or other warm spices to add to the complexity of flavor. Similar to other reviewers, if made to the serving size suggested, these are rather large buns so keep that in mind.
They weren’t soft at all, the outer layer was crisp and I couldn’t taste the cardamon at all. Sorry, these just didn’t work for me.
My family and I a?bsolutely love this recipe. I’ve made it several times and it turns out great every time. The only thing I do different is double the amount of fruit. Yummy!
so gooood!
Great recipe! So easy with bread maker too! First time. Added dried cranberries, cherries and golden raisins. I found some dried mixed fruit and will add this time…. I am Laing another batch for Mother’s Day for. Y.
These turned out great! After reading some reviews on how large they were I made 24 buns, instead of 12. I followed some other suggestions and did an egg yolk & cream wash to give them a nice glaze, then a royal icing to make the crosses. I used my kitchen aid mixer, if you’ve got any experience making bread this is a sure fire winner. The sizes are a bit uneven, but my daughter had fun helping.
Really great recipe. Can be made without a bread machine. I will make them again for sure but would add waaaaay more spices. I used the dictated amount of cardamom but only put in raisins for the fruit. Turned out a bit bland but still absolutely delicious.
I will make it again. But I would put less allspice and more sugar.
I do not have a bread maker so I change the instructions a little bit I may have used too much flower when I neaded them but they are so good??
They didn’t have any flavor. They’re okay if you want a bland dinner roll.
Great recipe! Easy and it works well. Thanks.
It’s getting late on ‘Easter eve’ if you will, and I am making these for a family gathering… for the third year running! I make them as the recipe is written, with the exception of the icing. It does make a lot so I’ve always cut it down but this year I’m making that as written too! I’m going to package what’s left of the icing and set it with the rolls so guests can have extra, if they wish! These are so delicious and tender and oh-so-fragrant! Thank you so much for sharing this gem of a recipe and have a Blessed Easter!
Fabulous! I didn’t change a thing but I did get 16 large buns. My mother and myself ate four, so now there’s the correct number of twelve!
These are tasty, but the buns in the middle of the pan were gummy. Next time I make this recipe, I will use muffin tins.
I love this recipe and the texture of the bread. I do not have a bread machine so i just mixed it by and and proofed it twice. I do not like cardamom so i substituted with cinnamon, nutmeg, and a little ginger, next time i will add more spices for a stronger flavour.
The only change I made was to add one half cup of fruit cake dried fruit and one quarter cup raisins..lined my large glass pan with parchment paper and sprayed it. I made 24 balls. They rose up twice their size and baked for twenty five minutes, I let them cool for ten minutes and then poured the frosting over th e m and used a butter knife to cover..omg these are so good…even in October! The almond extract is fabulous in the frosting..heat for fifteen seconds in micro..Will be Making again.many times..
Because my bread maker broke, I used the comments by Red Hat Milli and the buns didn’t rise well at all (I also used evaporated milk and that could be part of the issue). The flavor was awesome and everyone still loved them…but I will stick to the written directions next time and use my KitchenAid dough beater.
This is probably the fifth or sixth Hot Cross Buns recipe I have tried, and the ONLY one where the soft, fluffy texture is what I have always tried to achieve. These remind me so much of the hot cross buns I remember as a child – slightly sweet, soft and pillowy, almost like a dinner roll. I know that’s not what many people expect from a Hot Cross Bun, but I am so happy I tried this recipe! The one down side was that the dough was actually a bit too moist, so I had to knead in a bit of flour in order to be able to handle it, but other than that these were pretty much foolproof. I used a combination of dried cranberries and dried blueberries, and orange extract in the icing instead of almond. Thanks for sharing!
better than 5 stars! absolutely easy, no fuss at all if you make the dough in the bread machine, and the kitchen is perfectly clean, you barely dust your hands. I even omitted the cardamom, and had no raisins, orange peel, no nothing! I only had some cinnnamon handy and put the powder into the pan. They disappeared so fast that I couldn’t possibly verify if they keep well, and a bunch of picky eaters I bake for!! I already got requests for a second batch.
Yum yum! Lovely dough, very nice result.
I made 48 hot cross buns using this recipe for my very first time & they are amazing! My 5 guys devoured them on Easter morning! I just need to figure out how to make that perfect cross! I also substituted cardamon with equal parts cinnamon & nutmeg…perfection! Thank you for sharing this recipe!