No-Knead (but definitely a need) Hot Cross Bun Recipe

For the lazy baker, or those with little helpers with questionable kneading skills here’s an alternative Hot Cross Bun recipe to try.

Make, Toast and Slather with butter – what’s not to love?!

What you’ll need:

525g plain flour** (plus 3tbsp for the cross and extra for the shaping)

75g soft light brown sugar**

2tsp mixed spice**

7g dried yeast**

150g butter, melted and cooled

200ml milk (plus 3tbsp for the crosses)

4 large eggs

150g raisins**

25g mixed peel

(**available at S&S)

What to do:

  1. The day before you want to eat them, mix the flour, sugar, spice, 1tsp salt and yeast in a large bowl until evenly combined
  2. In a large jug, mix together the butter, milk and 3 of the eggs. Make a well in the flour bowl and pour in the milk mixture. Use your hands to mix into a shaggy dough, making sure there are no dry pockets of flour. Cover and set aside for 1 hour.
  3. Use a wet hand to scoop up the dough from the side, lifting and folding it over to the opposite side. Do this from 4 sides of the bowl, cover and rest for another hour, then repeat. Chill overnight or for up to 24 hours.
  4. Scoop the dough onto a lightly floured worksurface. Press flat and scatter over the fruit/mixed peel, gently pressing into the dough. Fold over the dough to secure the fruit in place and then gently work the dough for a minute or 2 until evenly distributed. Divide the dough equally into 12 portions and form into balls. Put onto a lined baking tray, 3cm apart, and lightly cover with a tea-towel/wax wrap setting aside for 1-2 hours or until the balls of dough have almost doubled in size. To test if the buns are ready, gently press with a floured finger. If the dough springs back quickly and fully the need longer; if they spring back slowly and not quite fully they’re ready to be baked.
  5. Heat the oven to 190C/Fan 170C/Gas 5. Brush the buns with the remaining beaten egg. To make the crosses, whisk 3 tbsp of flour with 3 tbsp of milk to form a thick paste. Scoop into a piping bag (or use a free hand!) and draw a cross on each bun.
  6. Bake for 20-25 mins or until a rich golden brown. Remove from the oven and allow to cool fully before serving (if you can wait that long…..)