Hot Cross Buns (no Knead)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 540 g flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1/2 teaspoon yeast
• 2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/4 teaspoon clove
• 1 cup raisins
• 1 orange, zest of
• 1 lemon, zest of
• 370 ml water, warmed to not quite ouch on the finger
• 2 tablespoons vegetable oil
• 1 egg, beaten

Recipe

• 1 put the flour, both sugars, the salt, yeast, and spices into a large bowl and mix them all together very thoroughly.
• 2 stir in the raisins and zest.
• 3 add the water and the oil and mix a little. this cools the mixture a fraction.
• 4 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.
• 5 cover the bowl tightly with cling wrap and leave it at room temperature to rise overnight (at least 5 hours).
• 6 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.
• 7 preheat oven to 400°f.
• 8 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.
• 9 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.