These “not cross buns” are a UK-style hot cross bun with the spiced, sweet dough and the traditional cross on top, but without the dried fruit. They are perfect for anyone who loves the warm, aromatic flavour of hot cross buns but prefers a plain, fruit-free version. The dough is soft and fluffy, with a lovely citrus zest and mixed spice aroma, and the simple flour-and-water cross gives them that classic look without any fuss.
Ingredients
- 500 g (4 cups) strong white bread flour, plus extra for dusting
- 75 g (1/3 cup) caster sugar
- 1 tsp salt
- 1 tbsp mixed spice (or pumpkin pie spice)
- 1 tsp ground cinnamon
- Zest of 1 lemon and 1 orange
- 10 g (2 tsp) fast-action dried yeast (or one 7 g sachet)
- 300 ml (1 1/4 cups) warm milk (about 37°C / 98°F)
- 1 large egg, lightly beaten
- 50 g (3 1/2 tbsp) unsalted butter, melted and cooled
- For the cross: 75 g (1/2 cup) plain flour and about 6 tbsp water
- For the glaze: 3 tbsp apricot jam (or golden syrup) and 1 tbsp water
Instructions
- In a large bowl, mix the flour, sugar, salt, mixed spice, cinnamon, and citrus zest. Make a well in the centre.
- Add the yeast to the warm milk and stir briefly. Pour the milk, beaten egg, and melted butter into the well.
- Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
- Place the dough in a lightly oiled bowl, cover with a damp tea towel or cling film, and leave in a warm place for 1–1.5 hours, or until doubled in size.
- Punch down the dough, then divide into 12 equal pieces (about 80 g each). Shape each into a smooth ball and place on a baking tray lined with parchment paper, leaving a little space between them.
- Cover loosely with oiled cling film and let rise for 30–45 minutes, until puffy and almost doubled.
- Preheat the oven to 200°C (400°F). For the cross, mix the plain flour with enough water to make a thick paste (about the consistency of toothpaste). Transfer to a piping bag or a small zip-top bag with a corner snipped off.
- Pipe a cross onto each bun, piping a line across the middle, then another perpendicular line.
- Bake for 18–20 minutes, until golden brown. The internal temperature of the buns should read 190°F (88°C) if you check with a thermometer, but they are done when they sound hollow when tapped on the bottom.
- While the buns bake, warm the apricot jam with 1 tbsp water until melted. As soon as the buns come out of the oven, brush them generously with the glaze to give a shiny finish.
- Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Tips
- Yeast check: If your yeast is not foamy after a few minutes in warm milk, it may be dead – start again with fresh yeast. The milk should be warm, not hot, or it will kill the yeast.
- Kneading: The dough is ready when it springs back when pressed with a finger. If it’s too sticky, add a little flour, but don’t overdo it – a soft dough gives lighter buns.
- Make ahead: You can prepare the dough the night before and refrigerate after shaping. In the morning, let them come to room temperature and rise before baking.
- Glaze substitute: If you don’t have apricot jam, use golden syrup or honey mixed with a little water – it will still give a lovely shine.
Serving Suggestions
Serve these buns warm, split in half and spread with salted butter. They are perfect for breakfast or an afternoon tea treat. For a more indulgent option, toast them and add a dollop of clotted cream or a spoonful of lemon curd. They also pair beautifully with a cup of English breakfast tea or a spiced chai latte.
Variations
- Chocolate chip: Fold 100 g (2/3 cup) of dark chocolate chips into the dough after the first rise – a favourite with kids.
- Spiced orange: Add 1 tsp of orange blossom water to the dough for a more fragrant citrus flavour.
- Wholemeal: Replace half the white flour with wholemeal bread flour for a nuttier, heartier bun. You may need a splash more milk.
- Gluten-free: Use a good gluten-free bread flour blend and add 1 tsp xanthan gum if not already in the mix. The dough will be stickier – don’t over-knead, and bake as directed.
Storage and Reheating
Store the buns in an airtight container at room temperature for up to 3 days. To refresh them, warm in a toaster or under a grill for a couple of minutes – they will taste almost as good as fresh. These buns also freeze brilliantly: wrap individually and freeze for up to 2 months. Thaw at room temperature and reheat in a warm oven (180°C / 350°F) for 5 minutes.
Frequently Asked Questions
Why are they called “not cross buns”? They are simply hot cross buns without the traditional dried fruit – no raisins, currants, or candied peel. The name is a playful twist that tells you exactly what to expect.
Can I use plain flour instead of bread flour? Yes, you can, but the buns will be less chewy and slightly more cake-like. Bread flour has more protein, which gives the characteristic fluffy, stretchy texture. If using plain flour, you may need to reduce the milk by a tablespoon or two.
My dough didn’t rise – what went wrong? The most common reasons are expired yeast, milk that was too hot (killing the yeast), or a cold room. Check your yeast is in date, use warm (not hot) milk, and place the dough in a warm spot – even a turned-off oven with the light on works well.
Can I make the crosses with a different paste? Absolutely. A simple mix of flour and water works, but you can also use a thick royal icing (egg white and icing sugar) for a sweeter finish. For a savoury twist, try a plain flour and water paste with a pinch of salt.
How do I know when they are fully baked? The buns should be deep golden brown and sound hollow when tapped on the bottom. If you have a digital thermometer, the centre should read at least 190°F (88°C).
Can I add nuts or other mix-ins? Yes! Chopped almonds, pecans, or even a handful of shredded coconut would work well. Add them after the first rise, folding gently to avoid overworking the dough.
Related
- Dorayaki Recipe with Chocolate Filling
- Dorayaki Recipe with Custard Filling
- Dorayaki Recipe Without Eggs (Easy Vegan)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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