Hot Cross Buns No Knead Recipes

HOT CROSS BUNS (NO KNEAD)

Hot Cross Buns (No Knead) image

This recipe saved me when my stand mixer died on me and I wanted fresh buns for breakfast. I was worried these wouldn't rise, especially with only 1/2 tsp yeast, but they turned out very well. The original recipe come from http://swallowtail.org/dairyfree/ but I added a bit more spice. So little work for such great results! Make sure you start these the night before you want to bake them. Prep time does not include rise times.

Provided by Jen in Victoria

Categories Breakfast

Time 35m

Yield 12 buns, 12 serving(s)

Number Of Ingredients 15

Ingredients

540 g flour
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon yeast
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 cup raisins
1 orange, zest of
1 lemon, zest of
370 ml water, warmed to not quite ouch on the finger
2 tablespoons vegetable oil
1 egg, beaten

Steps:

Put the flour, both sugars, the salt, yeast, and spices into a large bowl and mix them all together very thoroughly.
Stir in the raisins and zest.
Add the water and the oil and mix a little. This cools the mixture a fraction.
Add the egg and mix it all together very thoroughly using one hand. You should end up with a very sticky dough that is soft but not sloppy.
Cover the bowl tightly with cling wrap and leave it at room temperature to rise overnight (at least 5 hours).
When it is ready (and when you it suits you), add some extra flour so the dough is not quite so sticky. Gently break into 10-12 pieces, forming each into a ball and place in a greased 9x13 inch pan. Leave them for about an hour, or until the buns have doubled in size.
Preheat oven to 400°F.
Mix a bit of flour, water and sugar together to form a paste (proportions are not really important here). Use this paste to pipe crosses on the tops of the risen buns.
Bake the buns for about 25 minutes. To check whether they are cooked, take one out and tap it on the bottom with a knuckle. It should sound hollow. If it doesn't, it needs to go back into the oven for a couple more minutes.

Nutrition Facts : Calories 295.5, Fat 3.2, SaturatedFat 0.5, Cholesterol 15.5, Sodium 205.8, Carbohydrate 61.8, Fiber 2, Sugar 24.5, Protein 5.7

HOT CROSS BUNS

Hot Cross Buns image

Whether they're freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I also like to vary the dried fruit - a mix of chopped dates, cranberries, apricots, and cherries is particularly good.

Categories Easter Bread Pastry Dried Fruit Spice

Yield Makes 8

Number Of Ingredients 18

Ingredients

2 cups (8.8 ounces/250g) white bread flour, plus extra for dusting
2 cups (8.8 ounces/250g) all-purpose white flour
1/2 cup warm water
1/2 cup warm milk
1 1/2 teaspoons (0.18 ounce/5g) instant yeast
2/3 cup (3.5 ounces/100g) raisins, currants, or golden raisins (or a mixture)
Finely grated zest of 1/2 orange
1/4 heaping teaspoon each of cinnamon, nutmeg, and allspice
2 teaspoons (0.35 ounce/10g) fine salt
3 1/2 tablespoons (1.8 ounces/50g) superfine sugar
1 medium free-range egg
3 1/2 tablespoons (1.8 ounces/50g) butter
For the crosses
6 tablespoons (1.8 ounces/50g) all-purpose white flour
7 tablespoons water
To finish
1 tablespoon apricot (or other) jam, sieved
1 tablespoon water

Steps:

If you have a stand mixer, combine the flours, water, milk, yeast, salt, and sugar in the bowl and fit the dough hook. Add the egg and butter and mix to a sticky dough.
Add the dried fruit, orange zest, and spices and knead on low speed until silky and smooth. (You can do this by hand, but it will be sticky to handle.) Cover the dough and let rise in a warm place for about 1 hour, until doubled in size.
Deflate the risen dough and divide into 8 equal pieces. Shape into rounds and dust with flour. Place on a floured board, cover with plastic wrap or linen, and let proof for about 30 minutes, until roughly doubled in size.
Preheat the oven to 400°F. To make the crosses, whisk together the flour and water until smooth, then transfer to a pastry bag and snip off the end to make a fine hole (or use a plastic food bag with a corner snipped off, as I do). Transfer the risen buns to a baking sheet and pipe a cross on top of each one, then bake for 15 to 20 minutes.
Meanwhile, melt the jam with the water in a pan. Brush over the buns to glaze as you take them from the oven. Transfer to a wire rack to cool. Serve warm, cold, or toasted.

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