Hot cross buns (No yeast)

Happy Easter Sunday! Fancy making some hot cross buns but you haven’t got any yeast due to Covid-19? I’m here to help.

It took me a long time to trust fruit in general, let alone in any baked goods. But, I’m now an avid lover of hot cross buns. Thankfully, its that time of the year again and I needed a fix.

With all this time on my hands I thought I’d make my own, but sadly couldn’t find yeast anywhere! Then, I came across a recipe by Skinny Taste and thought I’d try them out.

The below is my take on Skinny Taste’s hot cross buns recipe. Although, they don’t compare to the real deal (the yeasted, proved kind), they’re pretty good for a quick fix.

Makes 6
Prep time: 15 minutes
Baking time: 20 – 25 minutes

Ingredients

140g / 5 oz plain flour
2 tsp baking powder
2 tsp caster sugar
1 tsp cinnamon
140g / 5 oz Greek yoghurt
1 orange zest (optional)
3 tsp raisins
1 egg (beaten)

Icing

140g / 5 oz icing sugar
1- 2 tsp milk or water

Method

Firstly, preheat the oven to 180 degrees / 375 F. Line a baking tray with parchment paper and set aside.

In a medium sized bowl, combine the flour, baking powder, sugar, cinnamon and salt and mix well.

Next, add the raisins, coating them in the flour before adding the yoghurt and orange zest.

Using a spatula or fork, combine until it forms small crumbs.

Lightly dust a surface with flour and remove the dough from the bowl. Knead the dough a few times until the mixture has just come together, roughly 10-15 turns.

Divide the dough 6 ways. Then form balls by placing your hand over one section of the dough. Keeping the heel of your hand and fingertips on the surface, and with a lose grip over the dough, jiggle your hand in a clockwise motion to form a ball.

Put the hot cross buns onto the lined baking tray, brush the beaten egg wash over the top of the balls and place into the oven for 20 – 25 minutes. They should be lightly browned and slightly risen. Let them cool before icing.

For the icing

Meanwhile, sift the icing sugar into a medium bowl adding milk or water slowly until you have the desired consistency. It should be smooth, easy to manipulate but not too runny.

Place the icing into a food bag and twist the open end. Cut the tip and begin icing the tops of the buns in a cross formation. Finally, eat warm with a layer of butter and accompanied by a cuppa.

It only took an hour from start to finish and I was chomping down on freshly made hot cross buns. Who needs to head to the shops anyway, right?

Hope you’re all staying sane and safe. I’m here for all your baking needs.

Els x

To watch how I made them, go to @theardentbakery on Insta. For more yummy recipes, head to the baking section of my blog.