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no-knead version of Hot Cross Buns

NO-KNEAD Hot Cross Buns (so effortless!)

This no-knead version of hot cross buns is about as easy as it gets. No kneading, no fuss — just mix, let it rise, and bake.
They come out looking and tasting very close to the classic version above. The only small difference is they don’t rise quite as much (you’ll barely notice unless you compare them side by side), and the dough takes a little longer to do its thing.
There are a few extra ingredients to help keep that same soft, fluffy texture, but one thing to note — they don’t stay fresh as long and can dry out a bit faster. The good news? Just warm them up and they’re right back to being soft and delicious.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: Guyanese
Calories: 222
Ingredients Method

Ingredients
  

BUNS
  • 1 tbsp dry yeast – any type (active dry, rapid rise, instant)
  • ½ cup sugar (superfine sugar), or sub with normal white sugar
  • ½ cup warm water
  • 1 cup milk, lukewarm, whole or low fat
  • 4 cups bread flour + extra for dusting
  • 2 tsp cinnamon powder
  • 2 tsp All Spice
  • ½ tsp salt
  • 1-2 oranges , zest only 
  • 1½ cup sultanas
  • 50 g (3.5 tbsp) unsalted butter, melted and cooled
  • 2 eggs lightly beaten with fork
CROSSES
  • ½ cup flour, any white flour
  • 5 tbsp water
GLAZE
  • 1 tbsp apricot jam
  • 2 tsp water

Method
 

  1. Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
  2. Place flour, remaining sugar, salt and spices in a bowl. Whisk to combine.
  3. Make a well in the centre. Add remaining Buns ingredients and pour in the yeast liquid, including all froth.
  4. Mix until combined with wooden spoon – it will be like a thick muffin batter. Not pourable, but thick and sticky.
RISE #1
  1. Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise for around 1 1/2 – 2 hours. See Note 5 for how I do this (you will laugh – but it works every time!). The dough will triple in size and be bubbly on the surface.
FORMING BALLS
  1. Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
  2. Remove tea towel and punch dough to deflate.
  3. Dust work surface with flour, place dough on work surface. Dust top of dough then knead lightly (to deflating air) and shape into a log. Cut into 12 equal pieces.
  4. Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface.
  5. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
RISE #2
  1. Spray a piece of cling wrap lightly with oil (any), then place over the tray.
  2. Return tray to warm place and leave for 45 min – 1 hour, until the dough has risen by about 75% (less than double in size).
  3. Partway through Rise #2, preheat oven to 180C/350F (all oven types).
CROSSES
  1. Mix flour and water until a runny paste forms – see video for thickness required.
  2. Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
  3. Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
BAKING/GLAZE
  1. Bake for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
  2. Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
  3. Remove buns from oven. Brush with jam mixture while warm.
  4. Use overhang to lift buns onto a cooling rack. Allow to cool to warm before serving.