This quick hot cross buns recipe is a game-changer. Made from scratch and ready in 30 minutes. These hot cross buns are made without yeast, which is why the recipe is so quick, but without compromising on flavour or texture.
150grams(1 cup) self-raising flour| extra flour for kneading and rolling
2tablespoons(4 teaspoons) brown sugar
200grams(¾ cup) Greek yoghurt
1teaspoonvanilla bean paste
maple syrup to glaze
Paste for Crosses
35grams(¼ cup) plain flour
2 ½tablespoons(10 teaspoons) water
Pre-heat oven 200°C (390°F). Line a baking sheet with baking paper.
Place all dry ingredients including brown sugar into a bowl.Note: sugar is thought of as a liquid in recipes. In this case we add it with the dry ingredients to break down any lumps.
Whisk dry ingredients until combined and lump free.Using a whisk will give you a better result than a spoon and is much quicker.
For Chocolate & Fruit buns please see Notes below at this point.It is at this stage that those recipes have a few extra steps. Other than that, the process is then the same after this point.
Add yoghurt and vanilla bean paste to the dry ingredients. Mix with a spoon until it becomes too difficult to do so. Then with a clean hand work the ingredients until they come together
Work ingredients until they just come together in the bowl. Then turn them out on to a lightly floured surface. Knead until it just comes together to form a smooth ball. Don't overwork the dough.
Divide the dough into four small balls. Place on the prepared lined baking tray leaving a small amount of space between each one.
In a small bowl place plain flour and water. Whisk until the paste is well combined without lumps. Place in a ziplock or piping bag for piping.
Pipe cross over the top of dough balls.Place in the oven on the middle shelf and bake for 20 minutes.
Once the quick hot cross buns are baked and out of the oven glaze them. Brush them liberally with some maple syrup.
STEP #4 FRUIT VARIATIONOnce the dry ingredients have been whisked and well combined add a good handful of sultanas to the mixture and stir through. Continue with the recipe at step #5.STEP #4 CHOCOLATE VARIATIONBefore whisking the dry ingredients add 2 tablespoons (USA 2 tablespoons + 2 teaspoons) cocoa powder. Then whisk all dry ingredients together.Once the dry ingredients have been whisked and well combined add a good handful of dark chocolate chips. Then continue with step #5QUICK HOT CROSS BUNS TIPS
Because there isn't any yeast you need to make sure your self-raising flour is as fresh as it can be as it is the only raising agent in the recipe.
Make sure your spices are fresh. If they have been sitting in your pantry for a couple of years, get rid of them and buy some fresh ones. The flavour of the spices are a key ingredient to the whole outcome of these buns (or any hot cross bun).
The dough is a wetter dough than you may be use to working with. The dough will be sticky, but should be still manageable with flour dusted hands. You will get a little dough sticking to your hands (but shouldn't be excessive). Don't be tempted to add too much extra flour.
Don't over work the dough. You bringing the ingredients together to make the dough, and getting it to a smooth ball. As soon as you get it to that point, stop. Over work the dough and the buns will end up tough.
When splitting and rolling the dough into four dough balls, again don't over-handle the dough. Shape them quickly and sit them on the lined baking tray.
GENERAL COOK’S NOTESAll oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY