Fruitless Hot Cross Buns are a wonderful baked treat to eat around Easter. These Fruitless Hot Cross Buns are light and fluffy. Perfect to enjoy warm or at room temperature with a good helping of butter.
Hot cross buns can be consumed any time of year, especially now that you have my take on these delicious morsels of flavour. If you make my hot cross bun recipe, let me know what you think. The freshly cooked, homemade hot cross buns will have your house smelling amazing. Perfect for social gatherings and to share with friends and family.
Making homemade dishes offers many benefits over store-bought or restaurant-prepared options. One reason to try to make these amazing fruit filled hot cross buns is that you can see what ingredients are in them.
A second reason is the relaxing benefit of kneading the hot cross bun dough and watching the proofing process.
The third and final benefit of homemade fruit filled hot cross bun recipes is that they can be less expensive than buying prepared ones. It’s possible that you can make more hot cross buns for the price that you would pay at the supermarket or bakery for a packet. When you cook your own food, you can save money by looking for cheaper ingredients that are on sale.
I have linked a video for this recipe if you would like to watch.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
- Add Dry Yeast
- Add Caster Sugar
- To Warm Milk
- Mix and set aside for 5 – 10 minutes to activate the yeast
- Now that the yeast mixture is frothy, add the whisked egg and melted butter. Whisk to combine. Rest the mixture for 2 minutes
- In a large bowl, sift plain flour, caster sugar, salt, allspice, nutmeg and cinnamon. Add vanilla essence or extract.
- Add Wet Ingredients (yeast mixture) to the Dry Ingredients (flour and spice mix), mix well and Knead for 10 -15 minutes.
- It is easier to knead the hot cross bun mixture on a bench with some extra plain flour.
- Place the dough in a bowl. Add oil to the dough, and spread it evenly. Cover the dough with a tea towel or plastic wrap. Place in a warm spot in your kitchen and let the dough double in size. This should take around 1 hour.
- While we wait for the proofing to happen, Mix Plain Flour and Water to a ribbon consistency and put it in a piping bag to use later.
- After the hot cross bun dough has risen, knock it back by punching the dough back to its original size before proofing. Place the dough on a bench and cut it into 10 to 12 even portions.
- Once portioned, roll the dough in a circular motion until it resembles a bun shape. Repeat this for each bun. Place each bun on a baking paper lined tray, cover with a tea towel or plastic wrap and set aside for 10 minutes.
- Remove the tea towel or plastic wrap from the buns. Snip the tip off the piping bag and pipe the cross mixture over the buns to form the hot cross bun.
- While the hot cross buns are cooking, heat the Apricot Jam for 15 seconds in the microwave. Carefully add the water to the jam and stir. Strain the jam mixture.
- Once the hot cross buns are cooked, brush the buns with the apricot jam mixture to give the buns a nice shine.
- Enjoy
Fruitless Hot Cross Buns Recipe
Description
Fruitless hot cross buns are a well known soft, fluffy bakery treat that are consumed around Easter.
Hot cross buns are typically known as an Easter treat, but they can be made and eaten all year round.
Ingredients
Cross Batter
Bun Glaze
Instructions
Fruitless hot cross buns
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In a medium bowl, add dried yeast and caster sugar to warm milk and whisk. Set aside for 5 - 10 minutes to activate the yeast.
-
Now that the yeast mixture is ready, add the whisked egg and melted butter to the yeast mixture. Whisk to combine. Rest the mixture for 2 minutes.
-
In a large bowl, sift plain flour, caster sugar, salt, allspice, nutmeg and cinnamon. Add to the bowl vanilla essence or extract.
-
Add Wet Ingredients (yeast mixture) to the Dry Ingredients (flour and spice mix), mix well and Knead for 10 -15 minutes.
-
Place the dough in a bowl. Add oil to the dough, and spread it evenly. Cover the dough with a tea towel or plastic wrap. Place in a warm spot in your kitchen and let the dough double in size. This should take around 1 hour.
-
Cross Mixture
While we wait for the proofing to happen, Mix Plain Flour and Water to a ribbon consistency and put it in a piping bag to use later.
-
Fruit filled Hot Cross Buns
After the hot cross bun dough has risen, knock it back by punching the dough back to its original size before proofing. Place the dough on a bench and cut it into 12 even portions.
-
Once portioned, roll the dough in a circular motion until it resembles a bun shape. Repeat this for each bun. Place each bun on a baking paper lined tray, cover with a tea towel or plastic wrap and set aside for 10 minutes.
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Preheat oven to 180° Celcius
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Remove the tea towel or plastic wrap from the buns. Snip the tip off the piping bag and pipe the cross mixture over the buns to form the hot cross bun.Â
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Bake in the preheated oven for 20 - 30 minutes. Each oven cooks differently so keep an eye on your hot cross buns. To test that they're ready, poke one with a toothpick; if the toothpick comes out clean, then your buns are ready. If the toothpick is damp with the bun mixture, cook for longer.
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While the hot cross buns are cooking, heat the Apricot Jam for 15 seconds in the microwave. Carefully add the water to the jam and stir. Strain the jam mixture.
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Once the hot cross buns are cooked, brush the buns with the apricot jam mixture to give the buns a nice shine.
Enjoy
Nutrition Facts
Note
