Hot Cross Buns Without Yeast Recipe - Gimme Yummy (2024)

In a hurry and need some hot cross buns? Try our fluffy and soft quick hot cross buns without yeast recipe today and enjoy these spiced buns in under 40 minutes. These hot cross buns are guaranteed to be super soft and fluffy, make them today, and leave us a comment.

Hot Cross Buns Recipe In Grams:

• 480 grams all purpose flour
• 30 grams raisin juice
• 4 grams salt
• 100 grams granulated sugar
• 20 grams baking powder
• 120 grams milk or almond milk
• 100 grams whole eggs
• 113 grams butter room temperature
• 160 grams raisins
• 6 grams cinnamon
• 3 grams allspice
• 2 grams lemon zest
• 2 grams orange zest
• 50 grams egg beaten for glazing

Hot Cross Bun Recipe In Imperial Measurements:

• 4 cup all-purpose flour
• 2 tablespoon raisin juice
• 1 teaspoon salt
• 1/2 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 cup milk or almond milk
• 2 large whole eggs
• 8 tablespoons or 1/2 cup butter room temperature
• 1 cup raisins
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon orange zest
• 1 egg beaten for glazing

Hot Cross Buns Crossing Paste Recipe In Grams:

• 120 grams all purpose flour
• 120 grams water
• 36 grams vegetable oil

Hot Cross Buns Crossing Paste Recipe In Volume Measurements:

• 1/2 cup all purpose flour
• 1/3 cup water
• 2 1/2 tablespoons vegetable oil

Instructions How To Make Hot Cross Buns Without Yeast:

1. Preheat your oven to 365 °F (185°C) and line a baking pan with parchment paper.
2. Place the raisins into a bowl and add the raisins juice, toss them together, and set aside.
3. Add the flour, baking powder, salt, sugar, cinnamon, allspice, eggs, milk, lemon zest, and butter into a mixing bowl with a hook attachment.
4. Mix on the slow speed setting 3-4 on Kitchenaid mixing machine for 4 minutes then increase the speed to setting 5-6 and mix until the dough comes together and is developed.
5. Add in the soaked raisins and continue to mix on slow speed setting 3 until well combined.
6. Transfer the dough onto a floured working surface and scale each piece at 50 grams (1.8 ounces) you will end up with 24 pieces.
7. If you don’t have a scale, divide the dough into 4 equal parts and roll each piece into a 10-12-inch log.
8. Divide 6 pieces from each rolled dough log and round into a ball. Repeat until all the hot cross dough is divided and rounded.
9. Place the formed dough pieces onto a baking tray separating them about 1/2 inch apart. Depending on how big your baking tray is, you need to use two.
10. Prepare the crossing mix: Add the flour, water and oil into a bowl and mix until a batter if developed.
11. Transfer the crossing batter into a piping bag with 1/4 inch round tip.
12. Glaze the top and sides of the hot cross dough balls with the egg wash.
13. Apply crosses to the top of the rolls.
14. Place the baking tray into the preheated oven and bake for 18-20 minutes or until lightly golden brown.
15. Remove from the oven and let it cool before serving.