Quick and Easy No yeast Hot Cross Buns

How to make No yeast Hot Cross Buns

This is just the overview (visual guide) so you can see the process. When you are baking, you’ll want to use the full recipe at the bottom of the page.

1. Whisk together

• 2 ⅓ cups ( 300g)flour
• ½ teaspoon salt,
• 2 teaspoons each of baking powder, cinnamon, allspice
• ½ teaspoon nutmeg (optional)

And set aside

2. In a separate large bowl, use a whisk or electric mixer to beat 2 large eggs and ¼ cup (50g) sugar

3. Add 250g (8 oz) cream cheese and beat until combined.

4. Pour in 2 Tablespoons ( 30g) melted butter

5. Fold in the flour mixture and 1 cup (150g) dried fruit.

6. Form a soft dough

7. Shape the dough into 6 round buns.

8. Make the paste for the crosses by combining ¾ cup (100g) flour with approximately ⅓ cup (85ml) warm water. If the paste is too thick add an extra tablespoon full of water at a time mixing to achieve a piping consistency. On the other hand If the paste is too runny, add an extra tablespoon full of flour at a time to achieve a piping consistency.

9. Spoon the paste into a piping bag and snip the corner. Pipe the crosses on top of each bun.

10. Bake for 30 - 35 minutes in a preheated oven of 350°F /180°C (160°C fan). Glaze the tops of the baked buns with warmed apricot jam.

11. Allow to cool for at least 20 minutes before slicing. Most of the steam will escape during this time, making slicing easier, with a fluffy, not doughy texture.

The secret to softness in these No Yeast Hot Cross Buns

Cream Cheese! The star ingredient of this recipe. It's actually responsible for the tender and soft texture of the buns. Especially helpful in a no-yeast recipe where the dough doesn't have the natural rising power that yeast provides.

• If you can, I highly recommend that you use the full fat block cream cheese rather than the cream cheese in a tub.
• Full fat block cream cheese has a higher fat content, making it richer and creamier than the tub variety. This results in a more flavorful and indulgent dough.
• The tub cream cheese may contain more moisture and can change the dough's consistency, which can make it more difficult to work with.
• However, if you only have tub cream cheese on hand, it can still work in a pinch.

Glaze options

Not only does the glaze give a shiny top but also adds a little extra sweet flavor and softness to the crust. I used ¼ cup warmed apricot jam to glaze the hot cross buns.

• You can use strawberry jam or even a citrus marmalade if you prefer. Heat the jam in a small pot on the stovetop or in the microwave. Just for a minute until its weaker and not so thick. Then brush it over the freshly baked hot cross buns.

• A great substitute to the jam is a quick and easy syrup:  Combine ¼ cup (60ml) water and ¼ cup (50g) white granulated sugar in a small saucepan. Simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the warm baked hot cross buns

Size of baking pan

• It's important that you use a dish that fits 6 buns perfectly without too much space around.

• That way, they'll rise up just right with the baking powder.

• If the dish is too big, they'll spread out too much and end up flat. So be careful with the size of the dish.

• For my Hot Cross Buns, I used a pan that measured approximately 6 ¾ x 9 inches (17 x 23 cm). But you can use a metal baking pan, glass or even silicone. Just try to match the size as closely as possible.

Which type of dried fruit to use

• Mix up your hot cross buns by swapping out raisins or sultanas for dried cranberries, apricots, mixed candied peel or peaches.

• Try different combinations to find your favorite flavor.

• Use whichever you have or try a combination. As long as it measures one cup (150g) for the recipe, you're good.

• Avoid using fresh fruit in these hot cross buns. Fresh fruit, due to its high moisture content will affect the texture of these buns. So it's best to stick to using dried fruit in this recipe.