Easy Fruitless Hot Cross Bun Recipe (2024)

• ▢ 1 tablespoon of active dry yeast
• ▢ ½ cup of caster sugar
• ▢ 1 ½ cups of lukewarm milk
• ▢ 4 ½ cups of plain flour
• ▢ 3 teaspoons of mixed spice
• ▢ 2 tablespoons bread improver
• ▢ 3 teaspoons of cinnamon
• ▢ 50 g of melted butter
• ▢ 1 egg

For the Crosses

• ▢ ½ cup of plain flour
• ▢ ⅓ cup of water

For the Glaze

• ▢ 2 tablespoons of apricot jam
• ▢ 2 tablespoons of water.

• Lightly oil a large bowl and set aside until needed.

• Line a large baking dish with baking paper and set aside until needed.

• Place the yeast, 2 teaspoons of the sugar and all of the milk into a small bowl and let it sit for 5 minutes. After this time the mixture should have started to foam which is a sign the yeast is active.

• In a large bowl, add the flour, bread improver, mixed spice and cinnamon, egg, butter, remaining sugar and activated yeast mixture. Use a butter knife to mix and combine the ingredients until a dough forms - don't worry, it will be sticky.

• Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.

• Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.

• Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.

• Place the dough balls into the prepared baking dish, cover with a tea towel and place the tin in a warm spot for another one hour to allow the dough to again rise.

• While the dough has risen, preheat your oven to 200 degrees.

• In a small bowl, combine the extra plain flour and water until smooth and place into a piping bag.

• Once the buns have again risen, pipe crosses onto them before placing the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.

• To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.

• Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.

It's normal for your mixture to be sticky. If you are finding it tricky to form the balls, add a little flour to your work bench and your hands.

These Hot Cross Buns are best stored in an airtight container for up to 3 -4 days.

This recipe is freezer friendly.

• ▢ 1 tablespoon active dry yeast
• ▢ 110 grams caster sugar
• ▢ 375 grams milk
• ▢ 675 grams plain flour
• ▢ 3 teaspoons mixed spice
• ▢ 2 tablespoons bread improver
• ▢ 3 teaspoons cinnamon
• ▢ 50 grams melted butter
• ▢ 1 egg

For the Crosses

• ▢ ½ cup plain flour
• ▢ ⅓ cup water

For the Glaze

• ▢ 2 tablespoons apricot jam
• ▢ 2 tablespoons water.

• Lightly oil a large bowl and set aside until needed - alternatively you can use a Thermomat

• Line a large baking dish with baking paper and set aside until needed.

• Place the yeast, 2 teaspoons of the sugar and all of the milk into your thermomix bowl and cook for 3 minutes on 37 degrees, speed 1. Leave yeast mixture in bowl whilst you move onto the next steps.

• Add the flour, bread improver, mixed spice, cinnamon, egg, butter and remaining sugar into the Thermomix bowl. Mix for 15 seconds on speed 7 to combine ingredients.

• Select the kneading function and mix for 4 minutes.

• Place the dough into the prepared oiled bowl, cover with a tea towel (or Thermomat) and sit in a warm place for around an hour or until the dough has doubled in size.

• Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.

• Place the dough balls into the prepared baking dish, cover with a tea towel and place the tin in a warm spot for another one hour to allow the dough to again rise.

• While the dough has risen, preheat your oven to 200 degrees.

• In a small bowl, combine the extra plain flour and water until smooth and place into a piping bag.

• Once the buns have again risen, pipe crosses onto them before placing the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.

• To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.

• Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.

It's normal for your mixture to be sticky. If you are finding it tricky to form the balls, add a little flour to your work bench and your hands.

These Hot Cross Buns are best stored in an airtight container for up to 3 -4 days.

This recipe is freezer friendly.