Baking Tips

Toddler Recipes


No-Knead Hot Cross Buns

Made some hot cross buns the day before to try!

I have never made any hot cross buns, and I can't remember if I have ate them before lol.

Hot cross buns are sweet bread buns, made with spices and raisins. It has this recognisable cross on the top of the bun. These buns would mark the end of Lent. Traditionally, it's supposed to be eaten on Good Friday.

However, these days, the hot cross buns are available for a longer period of time in bakeries.

Since I was "stuck" at home alone with 2 young kids, I had to try to cook lunch and prepare the toddler's snacks, and then prepare breakfast - I had to choose food that can be prepared quickly and easily.

While these buns are not exactly being prepared quickly, as you'd need to wait for the dough to proof and rise, however, the no kneading part saved really a lot of time! So you can make these easily too!

I realised that the texture of these buns taste best on the day it's made. The next day, the buns turned slightly harder - which you can "refresh" them by zapping in the microwave.

You can also make these hot cross buns using the kneading method, which I believe would have a better texture!

yield: Makes about 12 bunsprint recipe

No-Knead Hot Cross Buns

prep time: 3 hour and 15 MINScook time: 18 MINStotal time: 3 hours and 33 mins


Dough (A)
  • 1 tbsp dry yeast
  • 110g sugar
  • 125ml warm water
Dough (B)
  • 600g bread flour
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg or allspice
  • 1/2 tsp salt
  • 210g raisins or dried fruits
  • 250ml warm milk
  • 2 eggs, lightly whisked
  • 50g unsalted butter, melted and cooled
  • Zest of 1 orange, optional
  • 60g plain or bread flour
  • 5 tbsp water
  • 1 tbsp apricot jam
  • 2 tsp water


  1. Place the yeast (from A) and 2 tsp of the sugar in a medium bowl, then pour in warm water. Leave for 5 minutes until it froths.
  2. Place flour, the rest of the sugar, salt and spices in a large mixing bowl. Whisk well.
  3. Make a well in the centre. Add remaining ingredients from (B) and pour in the yeast from Step (1), including all froth.
  4. Mix until combined with spatula - it will be like a thick lumpy batter. Not pourable, but thick and sticky.
  5. Leave dough in the bowl, cover with a damp towel or cling wrap and place it in a warm place to rise for around 2 hours. The dough should triple in size and be bubbly on the surface.
  6. After proofing, punch dough down (in the bowl) to deflate.
  7. Dust working space with flour. Remove dough from bowl. Dust top of dough with flour, and knead lightly. Shape dough into a log or rectangular shape. Cut into 12 pieces.
  8. Take 1 of the dough and press down with your palm. Using your fingers, gather the "ends" of the dough into a ball. Placing the dough onto the working space, roll it slightly (place your hand over the dough and "shake" it) rounder.
  9. Place dough onto lined baking tray. Repeat for all remaining dough.
  10. Cling wrap the tray of dough and leave to rise for 1 hour.
  11. 15 mins before the hour is up, preheat your oven to 180C. Prepare the paste for crosses by mixing flour and water together. Pipe the paste onto the top of the dough.
  12. Bake for about 18-20mins, till top is nicely browned. In the meantime, prepare glaze.
  13. Once buns are baked, remove from oven and glaze immediately. Cool till warm before serving, or cool completely before keeping them.

    - I've used honey in place of apricot jam for the glaze.

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