Baking - bread

No Knead Hot Cross Buns

March 22, 2016

No Knead Hot Cross Buns-5Hello! I’m back from my power break. You probably didn’t even notice, considering it was just a week. But boy, did I need it! This term has been so busy and has really kicked me in the butt and I am so looking forward to the Easter break. AKA Chocolate and HCB gorging. 

Can I get a Hallelujah that Easter is early this year? It means that school holidays don’t collide with the Easter break. Which means no school holiday sharing with common-folk in a couple of weeks time. YAY.

It also means the 74 pieces of marking I recently inherited can be done over Easter and I can do sweet FA on the school holidays. JK, I’ll still have crap tonnes to do including trying to again master croissant baking, maybe moving house and binge watching at least two new TV series. Any suggestions as to what are welcome!

Taking into account my aforementioned lack of time, I had a go at making some no knead hot cross buns {and saved myself about 20 minutes!} and I am so in love with them. I am now also a complete no knead dough convert, to the point that I don’t really want to know about it if I need to knead. 

Yes, I completely love baking and using my hands but honestly, the result of the no knead nails it for me Every. Single. Time. The crumb is so soft and the bake is never dry. If you’ve never tried a no knead dough before, these hot crossy’s are the perfect place to start. 

I made these with dates and crystallised ginger, but you could flavour these up however you like. Chocolate? Figs? Maybe traditional fruit and peel? You can take your time to decide, because you’re at least 20 minutes in surplus. No Knead Hot Cross Buns-1-4

No Knead Hot Cross Buns-2 No Knead Hot Cross Buns-4 No Knead Hot Cross Buns-1-5

No Knead Hot Cross Buns
Yields 9
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Prep Time
2 hr 15 min
Cook Time
25 min
Prep Time
2 hr 15 min
Cook Time
25 min
  1. 100mL lukewarm water
  2. 1 tsp dry yeast
  3. 1 tsp sea salt
  4. 2 tbsp caster sugar
  5. 90g unsalted butter, melted
  6. 2 to 2 1/4 cups plain flour
  7. 2 eggs
  8. 2 tsp of mixed spice (or plain cinnamon)
  9. 3/4 cup mix ins- see notes for suggestions.
  1. 1/2 cup plain flour
  2. 4 tbsp water
  1. 1/2 cup apricot jam
  1. Mix the yeast, salt, egg, sugar, melted butter and water in a large mixing bowl.
  2. Gradually add the flour, using a spoon until you get a soft and slightly sticky dough. You may not use all 2 cups of flour. You may need a little more.
  3. Allow the dough to rise for 2 hours.
  4. Add the mixed spice and mix ins and gently mix until combined.
  5. At this stage you could refrigerate the dough or continue with the steps below.
  6. Pre heat the oven to 180 degrees Celsius.
  7. Divide the dough into 9 equal portions and roll each portion into a ball.
  8. Place on a lined baking tray, with about a 1.5cm gap between each bun.
  9. Allow to rise again for 30 minutes.
  10. Mix the flour and water for the crosses in a small bowl and place in a zip lock bag and cut a corner to create a 5mm hole. You could also use a piping bag with a 5mm tip.
  11. Pipe the crosses on the buns then bake for 25 minutes or until brown and cooked through.
  12. Glaze with the apricot jam that has been warmed in a saucepan.
  1. 1/4 cup chopped crystallised ginger + 1/2 cup chopped dates
  2. 1/4 cup chopped dark chocolate + 1/2 cup chopped firm pear (on my blog!)
  3. 1/4 cup chopped peel + 1/2 cup of currants and sultanas (maybe even soaked in earl grey!)
  4. 3/4 cups chopped dark chocolate + zest of an orange
  5. 3/4 cups chopped raw apple
  6. 1/2 cup chopped dried figs + 1/4 cup dark chocolate
erin made this
No Knead Hot Cross Buns-7

17 thoughts on “No Knead Hot Cross Buns

    1. erinmadethis Post author

      How shiny right? I don’t even know how I managed to make them glow, but I like it haha x

    1. erinmadethis Post author

      Mix together 1/2 cup sugar, 1/2 cup water in a saucepan then boil until thick. Then brush over! Thanks Jenna x

  1. Claudia Brick

    No knead! So awesome to use it in hot cross buns as well. Do you ever refrigerate them overnight, or do you find it is better to just do the 2 hour rise and then bake them straight away? Hopefully will give them a go this weekend – ginger and date sounds like an incredible flavour combination. x

    1. erinmadethis Post author

      Yep, I sometimes do and I think it definitely helps with the flavour. My english muffin recipe is overnight and it’s killer!

  2. Josie Donaldson

    Holy cow – apricot jam glaze? Is this normally a thing? If it isn’t it should be.
    I have been enlisted to make a batch of hot cross buns for the weekend today so I’m going to give these a go.

    As for TV shows – I would recommend Daredevil and Jessica Jones if you haven’t already watched either, and Garfunkel and Oates. All on AU Netflix. Have a nice weekend, and godspeed with your marking.

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  4. merilyn

    they look great erin!
    you have yourself a lovely easter break!
    it sounds like you need/knead it hun!;))
    I was watching luke nguyen in England and they had willy the chocolate man chocolate bible
    interesant! … thankyou I enjoy that book!
    much love m:)X

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