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).


Method:

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

47 views1 comment

Recent Posts

See All

The Keelboat sessions start today. Thanks to many, many volunteers under the guidance of John Maxwell, chief bosun, the Sonars are all spick and span after their winter maintenance. They have had furl

You have got to be 'in to win' !! Contact admin@e-a-s-t.org.uk 1st prize Geoff Dreher 2nd Gill Davison 3rd Scillia Dyke