Go Back
Traditionally, these sweet, spiced buns are made with yeast, which requires kneading and long rise time for the perfect texture.
Print Pin
5 from 1 vote

Quick and Easy No yeast Hot Cross Buns

Deliciously sweet, spicy and soft, these No yeast Hot Cross Buns are incredibly quick and easy to make. Spiced with cinnamon, nutmeg and allspice, then glazed with warmed apricot jam they are the perfect anytime treat. Flour mixture
Course Dessert
Cuisine American, British
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 Hot cross buns

Ingredients

Flour mixture

  • 2 ⅓ cups all purpose or cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 ½ teaspoons ground cinnamon
  • 2 ½ teaspoons allspice (mixed spice)
  • ½ teaspoon ground nutmeg (optional)

Egg mixture

  • 2 large eggs
  • ¼ cup brown or white granulated sugar
  • 8 oz cream cheese see note 1 (see note 1)
  • 2 Tablespoons melted butter

Dried fruit

  • 1 cup mixed dried fruit (see note 2)

Paste for the crosses

  • ¾ cup 100g all purpose or cake flour
  • cup 85ml warm water

Glaze

  • ¼ cup warmed apricot jam (see note 3)

Instructions

  • Preheat the oven to 350°F /180°C (160°C fan).
  • Grease and line a 6 ¾ x 9 inches (17 x 23 cm) baking pan with parchment (baking) paper (see note 4)

Flour mixture

  • In a bowl, whisk together the flour,baking powder,salt cinnamon, allspice and nutmeg (if using). Set aside

Egg mixture

  • In a separate large bowl use a whisk or electric mixer to mix together the eggs and sugar.
  • Add the cream cheese and beat until smooth. Pour in the melted butter and whisk to combine.

Combine flour and egg mixture

  • Use a spatula or wooden spoon to fold the flour mixture and mixed dried fruit into the egg mixture.
  • Combine to form a soft dough.

Shape

  • Divide the dough into into 6 even portions
  • Shape each portion into a round bun and place into the prepared baking pan

Make the paste for the crosses and bake

  • Combine the flour with the 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.
  • Spoon the paste into a piping bag and snip the corner. Pipe the crosses on top of each bun
  • Bake for 30 - 35 minutes.
  • Remove from the oven but allow to cool for at least 20 minutes before slicing or serving. Most of the steam will escape during this time, making slicing easier, with a fluffy, not doughy texture.

Glaze

  • Heat the jam in a small pot on the stovetop or in the microwave. Just for a minute until it's weaker and not so thick. Then brush it over the still warm hot cross buns.

Storage

  • These yeast free hot cross buns are best served on the same day which it has been prepared.
  • If you do have any leftovers, store at room temperature in an airtight container for one day. Warm and soften in the microwave for a few seconds or in the oven for about 2 minutes. Serve immediately after reheating.

Notes

1.Cream Cheese: 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.
 
2. Mixed dried fruit: 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.
 
3. Glaze options: Not only does the glaze give a shiny top but also adds a little extra sweet flavor and softness to the crust.
  • You can use strawberry jam or even a citrus marmalade if you don't have apricot jam.
  • 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
 
4. Baking pan size: 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.

Nutrition

Serving: 1hot cross bun | Calories: 480kcal | Carbohydrates: 92g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 680mg | Potassium: 432mg | Fiber: 4g | Sugar: 18g | Calcium: 262mg | Iron: 4mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!