Speedy Hot Cross Buns (Yeast Free)

Ah, it's Easter Sunday..! Ah, the clocks went forward..! Oop, there's no Hot Cross Buns to be seen!

Fear not, for in 30 minutes time, you can whip up a batch with store cupboard ingredients and have your day swinging back in motion again.

I don't know about you, but I'm not one to wait around for food. Baking cakes and pies is a long enough wait for eating anyway, in my mind, and it's probably why I've still never got round to making a full roast yet!

It's also the main reason why bread never features here, because all that hanging around for yeast just isn't my thing. I mean sure, there are special cases like Herman, but those moments are far and few between.

With this Speedy Hot Cross Buns, you basically just use self-raising flour and you don't have to faff around waiting inbetween stages of making them either.

When you've made the dough, you don't need to wait; after you've made them into dough buns, you still don't need to wait. They're even made in a cupcake tray so that you don't have to worry about them spreading into each other weirdly. Sure, they don't have that proper hot cross bun glaze on top, but hey, they are still worthy of their name.

So quit hanging around! Make the dough, get them in the oven and eat 'em now!

Speedy Hot Cross Buns (Yeast Free)

Print-friendly recipe

Makes 12 (cupcake size):

300g self-raising flour
1/2 tsp cinnamon
Pinch of nutmeg
75g mixed dried fruit
75g softened butter
1 egg, lightly beaten
75ml milk
50g white sugar

50g icing sugar
1/4 tbsp water

1. Preheat the oven to 220 degrees C. Sift the flour into a large bowl with the cinnamon and nutmeg. Fold in the mixed fruit.
2. Rub in the butter to a breadcrumb consistency.
3. In another bowl, beat the egg with the milk and sugar.
4. Make a well in the flour mixture, then pour in the eggy mixture. Gently start to bring it together into a dough.
5. Put your dough onto a lightly floured surface and gently pat it out to the thickness of a £1 coin.
6. Use a 2.5” round cutter to stamp out 12 rounds, and transfer them to a cupcake tray. Use a knife to score a cross on the top of each one.
7. Bake for about 15 minutes until risen and lightly golden.
8. Meanwhile, mix together the icing sugar with the water, adding a splash more water if needed to make icing thick enough to coat the back of a spoon. Carefully drizzle the icing along the grooved crosses atop the buns.

More Hungry Jenny cakes and cookies!