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No-Knead Hot Cross Buns

Author: PJ Hamel

No-Knead Hot Cross Buns Recipe

Are you yeast-phobic? Well, these buns will help convince you that yeast baking is just about the easiest, most forgiving type of baking you can do. This recipe substitutes beating for kneading, then cuts right to the chase: a short rise, followed by baking and enjoying.

At a glance

Prep
Bake
Total
Yield
18 buns
Nutrition information

Ingredients

Choose your measure:

Buns

Glaze (optional)

Icing

  • 1 1/4 cups glazing sugar or confectioners' sugar
  • 1/8 cup (2 tablespoons) soft butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or cream

Instructions

  1. Mix together the raisins and rum or water in a non-reactive bowl. For best absorption, use a microwave-safe bowl, cover the bowl, and heat for 1 minute, or until the mixture is simmering. Remove from the heat, and set aside to cool to lukewarm.
  2. Whisk together all of the dry ingredients in a mixing bowl.
  3. Stir in the Princess Cake Flavor (if you're using it), eggs, water, melted butter and the raisin mixture (including any remaining soaking liquid), then beat at high speed for 1 minute. The dough will be cohesive, but not smooth; that's OK.
  4. Cover the bowl and let the dough rest/rise in a warm place for 45 minutes; it'll get a bit puffy, but won't really increase much in size.
  5. Preheat your oven to 400°F. Lightly grease 18 muffin cups. If you have just one 12-cup muffin pan, use aluminum foil cups for the remainder of the dough; or make free-form buns, and place them in an 8" round cake pan.
  6. To make the glaze: Stir together the glaze ingredients in a microwave-safe bowl, then heat in the microwave until the sugar dissolves when you stir the mixture. Set aside to cool for a couple of minutes.
  7. Use a muffin scoop or 1/4-cup measure to fill the muffin cups; each should be about 3/4 full. If you have a scale, use about 77g (2 3/4 ounces) dough in each cup.
  8. Brush the lukewarm glaze atop the shaped buns.
  9. Let the buns rise, covered, for 20 to 30 minutes, until they've risen just over the top of the cups.
  10. Bake the buns for 20 minutes, until they're a light golden brown. Remove them from the oven, and quickly turn them out of the pans onto a rack; if you wait too long, the glaze will cause them to stick.
  11. Allow the buns to cool for 10 minutes before icing.
  12. To make the icing: Combine all the icing ingredients in a small bowl and beat until thick.
  13. Use a pastry bag and tip to pipe thick crosses onto the buns. If you don't have a pastry bag, fill a sturdy plastic bag with the icing, squeezing it down into one corner. Snip the tip of the bag off, and squeeze the frosting onto the buns.
  14. Store, well-wrapped, for 2 days at room temperature, or freeze for up to a month.

Nutrition Information

  • Serving Size 1 bun (86g)
  • Servings Per Batch 18
Amount Per Serving:
  • Calories 220
  • Calories from Fat 40
  • Total Fat 4.5g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 290mg
  • Total Carbohydrate 41g
  • Dietary Fiber 1g
  • Sugars 18g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.