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Made some no-knead hot cross buns to try!
Hot cross buns are sweet bread buns, made with spices and raisins. It has this recognizable cross on the top of the bun. These buns mark the end of Lent. Traditionally, it’s supposed to be eaten on Good Friday.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
UPDATE: See my 2018 version of hot cross buns 😉
Since I was “stuck” at home alone with 2 young kids, with many meals to make from scratch, I had to choose food that can be prepared quickly and easily.
While these no-knead buns are not exactly being prepared quickly, as you’d need to wait for the dough to proof and rise, the no kneading part saved really a lot of time! So you can make these easily too!
>> MORE NO-KNEAD BREAD RECIPES:
I realised that the texture of these buns taste best on the day it’s made. The next day, the buns turned slightly harder – which you can “refresh” them by zapping them in the microwave.
You can also make these hot cross buns using the kneading method, which I believe would have a better texture!
(See my 2018 version of hot cross buns with kneading method 😉)
Over here, the crosses are made using flour roux. Some other recipes use icing sugar mixed with some water or milk to get a thick flowy icing paste. You can try that too!
Easy no-knead hot cross buns that taste best fresh from oven!
- 1 tbsp dry yeast
- 110 g sugar
- 125 ml warm water
- 600 g bread flour
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg or allspice
- 1/2 tsp salt
- 210 g raisins or dried fruits
- 250 ml warm milk
- 2 eggs (lightly whisked)
- 50 g unsalted butter (melted and cooled)
- Zest of 1 orange (optional)
- 60 g plain or bread flour
- 5 tbsp water
- 1 tbsp apricot jam
- 2 tsp water
- Place the yeast (from A) and 2 tsp of the sugar in a medium bowl, then pour in warm water. Leave for 5 minutes until it froths.
- Place flour, the rest of the sugar, salt and spices in a large mixing bowl. Whisk well.
- Make a well in the centre. Add remaining ingredients from (B) and pour in the yeast from Step (1), including all froth.
- Mix until combined with spatula – it will be like a thick lumpy batter. Not pourable, but thick and sticky.
- Leave dough in the bowl, cover with a damp towel or cling wrap and place it in a warm place to rise for around 2 hours. The dough should triple in size and be bubbly on the surface.
- After proofing, punch dough down (in the bowl) to deflate.
- Dust working space with flour. Remove dough from bowl. Dust top of dough with flour, and knead lightly. Shape dough into a log or rectangular shape. Cut into 12 pieces.
- Take 1 of the dough and press down with your palm. Using your fingers, gather the “ends” of the dough into a ball. Placing the dough onto the working space, roll it slightly (place your hand over the dough and “shake” it) rounder.
- Place dough onto lined baking tray. Repeat for all remaining dough.
- Cling wrap the tray of dough and leave to rise for 1 hour.
- 15 mins before the hour is up, preheat your oven to 180C. Prepare the paste for crosses by mixing flour and water together. Pipe the paste onto the top of the dough.
- Bake for about 18-20mins, till top is nicely browned. In the meantime, prepare glaze.
- Once buns are baked, remove from oven and glaze immediately. Cool till warm before serving, or cool completely before keeping them.
I’ve used honey in place of apricot jam for the glaze.
Recipe from Recipe Tin Eats.
- Category: Bread, Breakfast