No knead hot cross buns
No knead hot cross buns
Serves: 12 buns
For the buns
  • 3 cups bread flour
  • ½ tsp yeast
  • 1½ tsp salt
  • ¾ cup water + 2tbsp
  • ¼ cup beer + 2tbsp
  • 1 tbsp vinegar
  • ¾ cup sultanas
  • 1 tsp cinnamon
  • ½ tsp mixed spice
For the crosses
  • ½ cup plain flour
  • ⅓ cup water
  1. Combine the flour, yeast, salt, water, beer and vinegar until it's a shaggy mess, cover and let sit somewhere warm for 8-18 hours
  2. Turn out onto a floured benchtop and push into a rectangular shape - sprinkle over the sultanas and spices
  3. Fold the two long sides of the rectangle into the middle and then do a couple of folds until the sultanas are spread through the dough - it took me about 10-15 folds.
  4. Divide into 12 buns - they're about 85 grams each if you're a stickler for regularity. You can do them individually or make a round starting with one bun in the middle and working outwards.
For the crosses
  1. Mix the ½ cup flour and ⅓ cup water together and then drop into a snap lock bag.
  2. Clip the corner off one side of the snap lock back and pipe the paste across the buns to form the crosses.
  3. Leave to rise for 2 hours.
  4. Bake at 220C for 20-25 minutes.
  5. Best served on the day of baking and ideally warm, slathered in butter.
Recipe by allconsuming at