No Yeast Hotcross Buns

To make the dough

4 cups self-raising flour,1/3 cup caster sugar,1 tsp baking powder,2 cups cream,¼ cup milk,

½ tsp cinnamon,1-tab cocoa or drinking chocolate,½ cup currants (raisins, mixed peel or chocolate chips all work fine)

To make the crosses

1 cup flour mixed with 1/2 cup of water, mix until you have a paste.  Place in piping bag (a zip lock bag with the corner cut out works fine).


Pre-heat oven to 200°C

Place all ingredients into a bowl and gently mix until all is combined.

Turn out onto a lightly floured bench.

Roll into 12 balls (60 grams each), be careful not to work the dough too much.

Line a baking dish or tray with baking paper (a cake tin is fine).

Place balls into the dish, leaving a 1 centimetre gap between each one.

Bake in a pre-heated oven for 10 minutes then take out and pipe flour mix on top of buns.

Bake for a further 25 mins until lightly brown.

When slightly cooled, brush with warm honey or jam to glaze.

Eat with lashings of butter and jam.

Galley Tip: 1/2 cup = 64 g or 2.25oz, 2/3 cup = 85g or 3oz, 3/4 cup = 96g or 3.38oz 1 cup = 128g or 4.5oz

1 cup = 236ml 1/2 cup = 120ml

44 views1 comment

Recent Posts

See All

Sailing for Visually Impaired Members 2022

The EAST cruising committee have just had a very productive meeting at Simon Daws's house. Things started very well with a superb luncheon, thanks to Lindsay. It was great discussing V I cruises for 2

September 100 Club

The draw for the 100 club has been made, and the winners can be found over at the 100 club page here