Traditional hot cross buns & no knead hot cross buns

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My beautiful friend, fellow breeder of boys and blogger Ruth (of Gourmet Girlfriend fame) has been responsible for a renaissance of no knead bread making. Seriously, check out #ggbreadrevolution on instagram to see all the bready goodness.

Of course this is doing nothing for my current carb binging due to life stress but at least it’s homemade I guess.

Anyway, I’ve been using my fail-safe no knead bread recipe from the esteemed Joe and have been experimenting.

Because hot cross buns involve fruit and spices, which inhibit rising agents in dough, most hot cross buns are in a bread base more like a brioche using milk and butter in the dough.

I’ve given you two recipes here – a fantastic traditional one and the no knead, so knock yourselves out!

Traditional hot cross buns

One of my (many) kryptonite foods

One of my (many) kryptonite foods

Traditional hot cross buns
Author: allconsuming
Serves: 12 buns
Traditional hot cross buns recipe
  • For the buns
  • 2 tblsp dry yeast
  • 1/4 cup caster sugar
  • 1 1/2 cups warm milk
  • 4 cups plain flour
  • 2 tsp mixed spice
  • 2 tsp cinnamon
  • 85 g butter, melted
  • 1 egg
  • 1/3 cup caster sugar
  • 1 1/2 cups sultanas (or 1 cup sultanas, 1/2 cup raisins and/or currants)
  • 1/3 cup candied peel (or finely grated rind of an orange and a lemon)
  • For the crosses
  • 1/2 cup plain flour
  • 1/3 cup water
  • For the glaze
  • 2 tblsp sugar
  • 1 tsp gelatine
  • 2 tblsp water
For the buns
  1. Combine the yeast, sugar and milk until bubbles form
  2. Add everything else
  3. Mix with a palate knife to combine, then knead for 5-10 minutes
  4. Place dough in an oiled boil and set aside for 30 mins
  5. Knock back, divide into 12 (or 24 to make mini-buns)
  6. Place in a greased 23cm square tin (or place close together on a baking tray for freer form), cover and let rise until doubled
  7. Top with cross paste and bake at 200C for 20 mins
For the crosses
  1. Mix together into a paste
  2. Put into a bag of some description (I use a snaplock bag, then cut off one corner)
  3. Draw crosses over the top
For the glaze
  1. Combine over heat and cook until the gelatine dissolves
  2. Brush over warm buns




No knead hot cross buns

No knead hot cross buns
Author: allconsuming
Serves: 12 buns
No knead hot cross buns
  • For the buns
  • 3 cups bread flour
  • 1/2 tsp yeast
  • 1 1/2 tsp salt
  • 3/4 cup water + 2tbsp
  • 1/4 cup beer + 2tbsp
  • 1 tbsp vinegar
  • 3/4 cup sultanas
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • For the crosses
  • 1/2 cup plain flour
  • 1/3 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 1/2 cup flour and 1/3 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.


What, I like sultanas

What, I like sultanas

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Written by allconsuming

March 30th, 2013 at 5:30 pm

Posted in Bread

Tagged with , ,