Tis the season!

No Knead Hot Cross Buns

Bun dough

1 tablespoon instant yeast

110g white sugar

125 ml warm water

250 ml milk, lukewarm

600g white bread flour, plus extra for dusting

2 tsp cinnamon powder

2 tsp mixed spice

1/2 tsp salt

220g) mixed raisins

2 tbsp orange zest

50g unsalted butter, melted and cooled

2 large eggs, at room temperature

Crosses

1/2 cup white bread flour

Water

Jam glaze

2 tbsp apricot jam

1 tbsp water

Method:
Place the yeast and 2 teaspoons of the sugar in a bowl, pour in tge water. Cover and set aside for 5 minutes until it turns frothy.

Add bread flour, sugar, salt and spices in a bowl and whisk to combine.

Make a well in the centre. Add eggs, milk, raisin mix, zest, cooled butter and yeast.

Mix until combined with wooden spoon. The dough will be thick and sticky.

Cover the bowl with cling wrap and set aside in a warm place to rise for around 1 1/2 – 2 hours. The dough should double in size.

Line a baking tray with baking paper and set aside.

Dust work surface with the extra flour, place dough on work surface. Dust top of dough then knead lightly to deflate air and shape into a log. Cut into 12 equal sliced.

Press down each piece with the palm of your hands, then use your fingers to gather into a ball, then roll the dough to form a ball.

Place the ball with the smooth side up on the tray.

Spray cling wrap with baking spray and cover the Buns and allow to rise for a second time time 45 minutes to 1 hour until doubled in size.

Preheat oven to 180C

Mix flour and water until a thick paste forms.

Spoon into a piping bag. Remove the cling wrap and pipe crosses onto the buns.

Bake for 35 minutes, or until the surface is deep golden brown in colour.

To make the glaze place jam and water in a bowl, microwave for 30 seconds. Mix to combine.

Remove buns from oven. Brush with jam mixture while still warm.

Place Buns onto a cooling rack. Allow to cool for 15 minutes before serving with lashings of butter.

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