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No Knead Hot Cross Buns

No Knead Hot Cross Buns

No Knead Hot Cross Buns - a delicious fluffy Easter bun full of fruit and spices, that requires no stand mixer, hand mixer, special equipment or any kneading at all!

Course Brunch, Dessert
Keyword Bread & Yeast, Breakfast, Brunch, Easter
Prep Time 1 day
Cook Time 25 minutes
Servings 12


Hot Cross Bun Dough

  • 525 g plain flour, plus extra for shaping
  • 75 g brown sugar
  • 2 teaspoons mixed spice
  • 7 g instant dried yeast
  • 3/4 teaspoon salt
  • 150 g butter, melted and cooled
  • 200 ml milk, room temperature or slightly warmed
  • 3 eggs
  • 200 g sultanas
  • 1 egg, extra for egg wash, whisked lightly


  • 3 tablespoons plain flour
  • 3 tablespoons milk


  1. The day before you want to bake your Hot Cross Buns, place the flour, brown sugar, mixed spice, salt and yeast into a large bowl and stir until combined.
  2. Whisk the milk, butter and eggs together into a jug. Make a well in the dry ingredients and pour in the mixture. Using a wooden spoon, mix together to form a shaggy dough, ensuring that all ingredients are mixed and there are no pockets of dry ingredients. Cover with a clean tea towel or plastic wrap and set aside for 1 hour.
  3. Use a wet hand or a large spatula to scoop up the dough from the side of the bowl, lifting and folding it over to the opposite side of the bowl. Rotate the bowl 90 degrees and repeat, doing this for all four sides of the bowl. Cover again and let rest for another hour. Repeat this 1-2 more times and then cover and chill overnight or for up to 24 hours.
  4. The next day, take the dough out of the fridge around an hour before you want to start. Scoop the dough out onto a floured bench top or work surface. Press flat and scatter over the sultanas, pressing gently into the dough and giving it a gentle knead for a minute or two. I like to fold it over a few times to secure the fruit and ensure it’s evenly distributed through the dough. Divide into 12 equal portions and form into round balls.
  5. Line a tray, or a round/square/rectangular cake pan with baking paper and place dough balls seam side down, around 2cm apart. Cover with a clean tea towel or plastic wrap and allow to rise for 1-2 hours until almost doubled in size. To test if they are ready to bake, gently press and if the dough springs back quickly and fully they need a little longer. If they spring back slowly, they’re ready to be baked.
  6. Preheat the oven to 190°C (375°F). Brush the tops of the buns with the beaten egg. To make the crosses, combine the milk and flour to form a thick paste. It should be a nice pipe-able consistency and not too runny or too thick. Scoop into a piping bag (or a zip lock with the tip cut off) and pipe each bun with a cross shape.
  7. Bake for 20-25 minutes, rotating half way, until the buns are golden brown. Remove from the oven and allow to cool fully before serving. Serve fresh or toasted, slathered in lots of butter!