Every so often I think that I’d like to be one of those people who post relevant, seasonal, festive recipes for every imaginable holiday… Then reality and life set in and I get over it pretty quickly (haha).
But amazingly I’ve managed to post a hot cross bun recipe every year, except for the first, since I started this little corner of the internet.
2012 kicked off the Easter parade with Sour Cherry, Orange and Earl Grey Hot Cross Buns. 2013 and 2014 were two of my faves with Berry Filled Hot Cross Buns and Sticky Date & Chai Hot Cross Buns.
Then 2015 hit and it was all about Banana Split Hot Cross Buns (and a post that still makes me laugh), followed by the need to one-up myself in 2016 with Rainbow Swirl Hot Cross Buns.
But this year I’m just out of a sling post-shoulder surgery and kneading dough was most definitely off the table. However I couldn’t go without my beloved HCBs, so a no-knead version was born — and an unintentionally vegan no-knead hot cross bun recipe at that!
The buns have a slightly tighter crumb than using a traditional method (the last rolling step helps this though so don’t skip it!) but are just as fragrant and festive as any original.
Not to mention that while they do need to rise overnight the hands-on time is truly negligible. The evening quick-prep means you’ll have fresh baked hot cross buns the next morning in almost no time at all. How’s that for an Easter surprise!
No-Knead Hot Cross Buns
- 2012 kicked off the Easter parade with Sour Cherry, Orange and Earl Grey Hot Cross Buns. 2013 and 2014 were two of my faves with Berry Filled Hot Cross Buns and Sticky Date & Chai Hot Cross Buns.
- 1 1/4 cups water (warm/room temp)
- 1 tsp active dry yeast
- 1 Tbsp maple syrup
- 1 cup whole wheat flour
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp cardamom powder
- 1/4 c olive oil
- 1 cup dried fruit
- 1/2 cup chopped nuts
- 2 Tbsp unbleached white flour