Infused with cardamom spice, these pull-apart hot cross buns taste as wonderful as they smell. This recipe is requested by family and friends every Easter. It is easy to make in your bread machine!
Pull-Apart Hot Cross Buns
Infused with cardamom spice, these pull-apart hot cross buns taste as wonderful as they smell. This recipe is requested by family and friends every Easter. It is easy to make in your bread machine!
Ingredients
- 1 .25 ounce package active dry yeast
- ¼ cup warm 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 large 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
- Dissolve yeast in warm water in a small cup. Let stand until dissolved, yeast softens, and begins to form a creamy foam, about 5 minutes.
- Place flour, salt, sugar, cardamom, 1 ¼ cups lukewarm milk, melted butter and egg into a bread machine in the order listed. Pour yeast mixture on top. Close the lid and set the machine for Dough setting. Add raisins, dried cherries, and dried cranberries at the beep.
- Divide dough into 12 portions, shape into balls, and place into a greased 9×13-inch baking dish. Cover with plastic wrap and set aside to rise until doubled in volume, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes. Cool completely.
- Whisk confectioners’ sugar, ¼ cup milk, and almond extract in a bowl until smooth.
- Drizzle confectioners’ sugar icing in a cross shape over cooled buns.
