Hot Cross Buns in Bread Makerにまつわる興味深い視点を分かりやすく発信ます。

Okay, the cross. It’s the whole point, right? You can’t just leave a blank bun. That’s a sad, identity-less scone. The easiest way? A simple flour and water paste. Mix about three tablespoons of flour with enough water to make a thick, pipe-able glue.

Put it in a sandwich bag, snip the corner, and pipe a cross on each raw bun. It’s not rocket science. It’s squiggly toddler art, and that’s perfectly fine. Nobody is judging your piping skills at 7 AM on Good Friday.

Bread Machine Hot Cross Buns Recipe for Easter or Lent

Let them rise again—just for thirty minutes on the counter. Then bake them in a regular oven (375°F, about 15-18 minutes). They’ll puff up, turn golden, and suddenly look legitimate.

The Glaze: Do Not Skip This

When they come out of the oven, they’re hot and fragile. Don’t touch them yet. Make the glaze. It’s literally two tablespoons of sugar boiled with two tablespoons of water for two minutes. That’s it.

Brush it on while they’re still warm. Watch it turn glossy and sticky. This is the moment your kitchen smells like a bakery from a Hallmark movie. You will want to eat the brush. Resist.

The glaze gives them that shiny, breakfast-pastry look. Without it, they’re just dinner rolls with a complex. With it, they’re celebration buns.