No-Knead Hot Cross Buns with Tea-Soaked Fruit
There’s nothing better than home-made hot cross buns. I am a bit of a traditionalist when it comes to hot cross buns- no nutella or chocolate chips for me. Also the cross must be made out of flour and water without any sweetening. I went through the disappointment of expecting the cross to be icing as a child and now I pass the tradition on to my children. Although I don’t put mixed peel in my buns as the complaints are just too much to bear.
2 eggs (beaten)
125 mL milk warmed in microwave for 30 seconds (for dairy-free option oat/soy/rice milk or water can be used)
2 tbsp olive oil
280g white bread flour
2 tbsp brown sugar
½ tsp salt
1 tsp cinnamon
1 cup dried fruit of choice (sultanas, raisins, currants, mixed peel or mixture)
1 black tea bag (I used Twinings Origins Chai tea)
2 tsp dried instant yeast
Soak fruit in hot black tea for 20 minutes before draining.
Dissolve yeast in warm milk with 1 tbsp of brown sugar and about 3 tbsp of the flour in large bowl. Mix together and set aside until a little puffy.
Whisk salt, cinnamon and brown sugar together with flour until well mixed.
Add all ingredients to bowl with yeast mixture and mix just until ingredients are incorporated.
Cover bowl and set aside at room temperature for around 2 hours until nicely risen and puffy.
Scrape dough onto a well-floured board. I find that wet hands are best for handling this very sticky dough.
Shape dough into a ball, cover with a damp tea-towel and let rest for 10 mins.
Line a tray with baking paper.
Using a dough scraper divide dough into twelve even pieces. Dust with extra flour if the dough is too sticky.
Shape the twelve pieces into balls and place on tray. They should be almost touching, but not quite.
Cover tray with damp tea towel and leave somewhere warm to rise. Depending on how warm the environment it can take between 30 to 60 minutes for them to rise enough.
Preheat oven for 15mins at 180°C.
Make a paste by mixing together flour and water and pipe crosses onto risen buns.
Bake in middle of oven. Turn tray after 10mins for even cooking.
Remove from oven when nicely browned (around 15 to 20 mins) and transfer to cooling rack.