Easy No Knead Hot Cross Buns - The Boy Who Bakes

[@MrFcbveb]

I followed your video instructions and made these no knead hot cross buns today. They turned out quite delicious. I lined the baking tray with parchment paper and used parchment paper to make a disposable piping bag. Thanks for the video. I looked at several videos and picked yours for my first attempt at making hot cross buns.

[@DaniOhDani]

This was a nice surprise; I had planned to try hot cross buns again for the weekend and I think this is the recipe I'll be going with!

[@TheBoyWhoBakes]

Yay! Hope you enjoy them

[@AussieAngeS]

I love these, they look delicious 😍 I need to try and make them. Thank you

[@TheBoyWhoBakes]

FitAngie they’re so delicious definitely worth a try

[@mrjohnny1313]

I love that cute little blue pot you used to melt the jam. Is that the Dansk Kobenstyle Butter warmer with the chubby teak handle? I want to find one. Thanks.

[@TheBoyWhoBakes]

Mr Johnny it is indeed, I bought mine from Whisk in NYC

[@mrjohnny1313]

Thanks, Edd

[@crabbycrab9955]

What Coffee Machine do you got? Looks great. I got a crappy trackrecord with the Siemens machines. Breaking constantly x_x

[@TheBoyWhoBakes]

Crabbycrab it’s the Sage Bambino Plus, love it, great machine

[@crabbycrab9955]

@@TheBoyWhoBakes Thanks! I'll have a look at that, when I'm buying a new one this fall! :)

[@stuartt455]

I bet white chocolate and cranberry would be delicious, might have to give those a try.

[@TheBoyWhoBakes]

Stuart T I haven’t made that version in a while but they’re so good, I add some cardamom which goes wonderfully with white chocolate

[@saintejeannedarc9460]

Sacrilege!

[@Ladyleigh86]

Mmmm I know what I'm making this weekend!

[@TheBoyWhoBakes]

Karen Shillinglaw hope you enjoy them!

[@Ladyleigh86]

@@TheBoyWhoBakes I have a flour question. Are you using just regular all purpose flour? I've seen other recipes that use bread flour. I just want to make sure I get the right stuff :)

[@TheBoyWhoBakes]

Karen Shillinglaw yep regular plain flour

[@Ladyleigh86]

@@TheBoyWhoBakes ok great. I'm headed to the bulk food store tomorrow morning. Plain flour it is! Is there anyway I can send you a picture of my end result on Sunday?

[@MicroPixelated]

Any idea what happens if I leave the sugar out of the recipe? Want to bake this for my little ones :)

[@TheBoyWhoBakes]

Ioana Azoica you can happily make bread without sugar but these are hot cross buns which are lightly sweetened so they just wouldn’t really taste right, you could also reduce the sugar if you prefer

[@ka6148]

Why ? The flour turns into sugar in your system too

[@teijorei4549]

That was really nice to watch, I like the diff angles u used, it looks much more flowy

[@TheBoyWhoBakes]

Teijo Rei thanks so much, I loved how this one turned out

[@alonmaayan466]

What do I do for the cross if I don't have whole milk in my country?

[@TheBoyWhoBakes]

What country are you in? I’m intrigued. Any milk will do, I just prefer whole milk as the fat in it makes a little softer, you can just use water if you want

[@alonmaayan466]

@@TheBoyWhoBakes Israel

[@MadsArabianbites]

Alon Maayan 3% is actually your whole milk in israel :)

[@alonmaayan466]

@@MadsArabianbites Oh. Thanks!

[@MadsArabianbites]

Alon Maayan my Pleasure :) I come from Israel myself that’s why I know hehe

[@mandypryce8364]

What sort of flour!!!

[@suejames3208]

Strong or bread flour. High protein. Depends where you live as to what it's called.

[@saintejeannedarc9460]

All purpose flour works just fine too, probably better as it will make a lighter bun.

[@Rosebud990]

Putting the dough in the fridge would seem to go against every recipe I have looked up. They always say to put the dough in a warm place to rise! How can there be such completely different directions?

[@TheBoyWhoBakes]

Rosebud990 putting the dough in the fridge is t unusual at all but you can skip it if you prefer. The fridge does a few things, it obviously slows down the rise, it firms up the dough making it easier to handle when you shape the buns plus a slowly risen dough has better flavour