These hot cross buns are a delightful twist on the classic recipe, featuring a perfect balance of citrus zest and warm spices.
Add the lukewarm water, softened butter, eggs, vanilla extract, salt, sugar, spices, zests, and dried fruits to the bread machine.
Ensure the water is lukewarm to activate the yeast properly.
Add the bread flour and all-purpose flour on top of the wet ingredients, then create a small well in the center and add the yeast.
Avoid letting the yeast touch the wet ingredients before starting the machine.
Set the bread machine to the dough cycle and start.
Check the dough after a few minutes to ensure the consistency is correct, adding water or flour as needed.
Once the dough cycle is complete, remove the dough and place it on a floured surface. Punch it down and let it rest for 10 minutes under a damp towel.
Resting the dough allows the gluten to relax, making it easier to shape.
Divide the dough into 12 equal portions, shape into balls, and place them in a greased baking dish. Cover and let rise until doubled in size.
Place the dish in a warm, draft-free area for the best rise.
Mix the egg yolk with water and brush over the risen buns.
The glaze gives the buns a beautiful golden color when baked.
Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove and cool on a wire rack.
Check the buns for doneness by tapping the bottom; they should sound hollow.
Mix powdered sugar with water to create icing and pipe crosses on the cooled buns.
Ensure the buns are completely cool before icing to prevent melting.
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