HOT CROSS BUNS (NO KNEAD)

Hot Cross Buns (No Knead) image

Provided by Jen in Victoria

Time 35m

Yield 12 buns, 12 serving(s)

Number Of Ingredients 15

540 g flour
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon yeast
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 cup raisins
1 orange, zest of
1 lemon, zest of
370 ml water, warmed to not quite ouch on the finger
2 tablespoons vegetable oil
1 egg, beaten

Steps:

Put the flour, both sugars, the salt, yeast, and spices into a large bowl and mix them all together very thoroughly.
Stir in the raisins and zest.
Add the water and the oil and mix a little. This cools the mixture a fraction.
Add the egg and mix it all together very thoroughly using one hand. You should end up with a very sticky dough that is soft but not sloppy.
Cover the bowl tightly with cling wrap and leave it at room temperature to rise overnight (at least 5 hours).
When it is ready (and when you it suits you), add some extra flour so the dough is not quite so sticky. Gently break into 10-12 pieces, forming each into a ball and place in a greased 9x13 inch pan. Leave them for about an hour, or until the buns have doubled in size.
Preheat oven to 400°F.
Mix a bit of flour, water and sugar together to form a paste (proportions are not really important here). Use this paste to pipe crosses on the tops of the risen buns.
Bake the buns for about 25 minutes. To check whether they are cooked, take one out and tap it on the bottom with a knuckle. It should sound hollow. If it doesn't, it needs to go back into the oven for a couple more minutes.

Nutrition Facts : Calories 295.5, Fat 3.2, SaturatedFat 0.5, Cholesterol 15.5, Sodium 205.8, Carbohydrate 61.8, Fiber 2, Sugar 24.5, Protein 5.7