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No Knead Hot Cross Buns

No Knead Hot Cross Buns
A sweet dough, spiced, studded with dried (sometimes candied) fruit and decorated with a cross made of icing.
Yield 8 or 9 buns



Hot Cross Buns

  • 2 pounds (907g) dough (recipe below)
  • 4 ounces (113g) cream cheese (room temperature)
  • 4 tablespoons (57g) unsalted butter (room temperature)
  • 1/2 cup (57g) confectioners’ sugar
  • 1/4 cup (85g) maple syrup


  • Makes about 5 pounds (2495g) of dough
  • 1 1/2 cups (340g) lukewarm water (90-100°F )
  • 2 (0.25ozeach) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 1 tablespoon (17g) kosher salt
  • 8 large (455g) eggs (lightly beaten)
  • 1/2 cup (170g) honey
  • 1 1/2 cups (340g) unsalted butter (melted)
  • 7 1/2 cups (1065g) all-purpose flour (see note)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground allspice
  • 2 teaspoons orange zest (grated)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (200g) currants or raisins
  • Egg wash: 1 egg yolk plus 1 tablespoon water (beaten together)


  • Mixing and storing the dough: Mix the water, yeast, salt, eggs, honey, and melted butter in a 6-quart bowl, lidded (not airtight) food container, or the bowl of a stand mixer.
  • Mix in the flour, spices, zest, vanilla, and raisins without kneading, using a spoon or heavy-duty stand mixer (with paddle). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose but will firm up when chilled; don’t try to work with it before chilling.
  • Cover (not airtight), and allow to rest at room temperature for 2 hours, then refrigerate.
  • The dough can be used as soon as it’s thoroughly chilled, at least 3 hours. Refrigerate the container and use over the next 5 days.
  • On baking day: Dust the surface of the refrigerated dough with flour and cut off a 2-pound (907g, cantaloupe-sized) piece. Divide the dough into 8 or 9 equal pieces and quickly shape into balls.
  • Place 2 inches apart on a baking sheet lined with parchment paper or silicone mat, cover loosely with plastic wrap and allow to rest at room temperature for about 45 minutes.
  • Preheat the oven to 350°F, with a rack placed in the center of the oven.
  • Brush the tops of the risen buns with the egg wash and place the baking sheet in the oven. Bake for about 25 minutes, or until richly browned.
  • Allow to cool completely on wire rack. Pipe the icing in a cross over the top of each bun. There will be some extra icing for spreading on the buns.
  • To make the icing: Mix the cream cheese, butter, confectioners’ sugar, and maple syrup in a small bowl until smooth.


Artisan Bread in Five recipes use the scoop and sweep method for measuring flour.
Recipe by Artisan Bread in Five.

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No Knead Hot Cross Buns

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No Knead Hot Cross Buns

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