Hot Cross Buns (No Knead)

READY IN: 35mins
YIELD: 12 buns




  • 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.