Recipe Rating:
 2 Ratings
Serves: 16
Prep Time:
Cook Time:


1 beaten egg
2 tsp water
3 c flour
3/4 c milk
3 Tbsp sugar
1 Tbsp grated orange peel
1/4 c margerine, cut into pieces
1 tsp salt
1/4 tsp nutmeg
2 tsp bread machine yeast or active dry yeast
1 6oz pkg dried apricots chopped (1 cup)
1/2 c powdered sugar
2 tsp orange juice

The Cook

Nancy J. Patrykus Recipe
Well Seasoned
Spokane, WA (pop. 208,916)
Member Since Jan 2011
Nancy J.'s notes for this recipe:
This recipe starts in a bread machine.
The connection for Hot Cross Buns, with the cross on top symbolizes Jesus on the cross.
They are traditionally eaten on Good Friday.
Rumor has it that if they are baked on good Friday, they will not mold.
It is believed that if you hang up a couple buns in your kitchen they will protect your kitchen baking endeavors and the cook!
The sweet apricots make this recipe top notch.
*Picture and recipe found at a Pillsbury baking site.
Make it Your Way...

Personalize This


In a small bowl, combine 1 Tablespoon of beaten egg and 2 teaspoons of water, cover and refrigerate.
Use a bread machine that makes a 1-1/2 lb loaf or larger..
Lightly spoon flour into measuring cup, level off.
Measure remaining ingredients carefully.
Follow bread machine directions for placing all dough ingredients ,except reserved egg mixture and apricots in the bread machine.
Select dough cycle..Do not use the delay circle.
Follow machine directions for starting machine.
Spray large cookie sheet and work surface with non-stick cooking spray.
Remove dough from machine, place on sprayed surface.
Flatten dough slightly, sprinkle with apricots. Knead lightly to to distribute apricots.
Divide dough into 16 pieces.
With sprayed hands, roll each piece to form a ball.
Place 2 inches apart on sprayed cookie sheet.
Cover, and let rise in a warm place (80 to 85 F.)
until double in size.,...45-60 minutes.

Heat oven to 350F.
Uncover dough, and make a cross on the top of each bun with a knife. Not to deep.
Mix reserved egg and water, brush rolls lightly
with the egg mixture.
Bake at 350 for 16-18 minutes until light golden brown.
Immediately remove from cookie sheet, cool on a rack for 20 minutes.
In a small bowl, combine powdered sugar and enough juice for frosting consistency, stir until smooth.
Place frosting in a amall reseable plastic bag.
Cut small opening in bottom corner of the bag.
Squeeze frosting onto rolls to form a cross on each bun.
Eggs in picture # 3 are alabaster eggs, I purchased in Coblenz, Germany in 1971, when I went there to meet my new grandson Mark. Who born in a Air Force Military Hospital. I have had them for 40 years now.
Every year I display them at Easter time.

About this Recipe


1-5 of 15 comments

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user Susan Feliciano frenchtutor - Mar 31, 2012
Nancy, I think I'll make these on Good Friday. I'm off from school and Friday is usually bread baking day. They do sound good.
user Nancy J. Patrykus Finnjin - Mar 31, 2012
Bless you..they are good.
share a picture?
I have my 2nd Easter cookbook out now!!
some really good recipes there.
user Susan Feliciano frenchtutor - Mar 31, 2012
Yes, I'll take pictures during the preparation and put them on the recipe. HAPPY EASTER!
user Nancy J. Patrykus Finnjin - Mar 31, 2012
Same to you my dear...
user N Charette BestGrandmother - Mar 31, 2012
I love Hot Cross Buns and so does all my family. I have a bread machine and hope to be able to make these next Friday. Happy Easter and May God less You.

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