This easy Fruitless Hot Cross Bun Recipe is simple to make and a great alternative to traditional Hot Cross Buns!
If you love the flavour of Hot Cross Buns but not the fruit, then this Fruitless Hot Cross Bun Recipe is for you! It includes all of the spices of my easy Hot Cross Buns recipe, just minus the fruit! These yummy buns are perfect to make all year round, and if you have a fussy eater who doesn’t like the flavour of the cross on top, you can also simply leave it off.
I did up the spices and flour slightly with this recipe, as because it doesn’t have the fruit I wanted to make sure that these still have lots of flavour. I also add some bread improver to this recipe to help the fluffiness and keep them fresh for just that little bit longer – however this is completely optional.
Tips for How to Make My Fruitless Hot Cross Bun Recipe:
- It’s essential that your yeast is ‘active’ if it’s not (can happen if it’s quite old) then your buns will not rise. I like to keep my yeast in the freezer to help prolong it.
- This recipe will make 12 large Hot Cross Buns, however you can also make ‘mini’ buns if you like. Just note that the cooking time may vary. I would check how the buns are going after 15 minutes in the oven.
- If you find that your mixture is too sticky to shape into balls, simply sprinkle a little flour onto your work space and your hands to make the dough easier to work with.
- When placing the buns onto the baking tray, try to place them close together (almost touching) so that they rise up instead of out. I like to use a roasting dish to bake my buns in as the high sides help the Hot Cross Buns to also rise up versus using a flat baking tray.
- These Fruitless Hot Cross Buns are best stored in an airtight container and will stay fresh for 3 – 4 days.
- They are also freezer friendly and can be stored for up to two months.
If you are looking for more Easter recipes, you can check out this post.
Fruitless Hot Cross Bun Recipe
This Fruitless Hot Cross Bun Recipe is simple to make and perfect for those who don't enjoy the fruit in traditional Hot Cross buns. Both regular and Thermomix instructions included.
Ingredients
- 1 tablespoon of active dry yeast
- ½ cup of caster sugar
- 1 ½ cups of lukewarm milk
- 4 ½ cups of plain flour
- 3 teaspoons of mixed spice
- 2 tablespoons bread improver
- 3 teaspoons of cinnamon
- 50 g of melted butter
- 1 egg
For the Crosses
- ½ cup of plain flour
- ⅓ cup of water
For the Glaze
- 2 tablespoons of apricot jam
- 2 tablespoons of water.
Instructions
- Lightly oil a large bowl and set aside until needed.
- Line a large baking dish with baking paper and set aside until needed.
- Place the yeast, 2 teaspoons of the sugar and all of the milk into a small bowl and let it sit for 5 minutes. After this time the mixture should have started to foam which is a sign the yeast is active.
- In a large bowl, add the flour, bread improver, mixed spice and cinnamon, egg, butter, remaining sugar and activated yeast mixture. Use a butter knife to mix and combine the ingredients until a dough forms - don't worry, it will be sticky.
- Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.
- Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
- Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.
- Place the dough balls into the prepared baking dish, cover with a tea towel and place the tin in a warm spot for another one hour to allow the dough to again rise.
- While the dough has risen, preheat your oven to 200 degrees.
- In a small bowl, combine the extra plain flour and water until smooth and place into a piping bag.
- Once the buns have again risen, pipe crosses onto them before placing the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.
- To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
- Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.
Notes
It's normal for your mixture to be sticky. If you are finding it tricky to form the balls, add a little flour to your work bench and your hands.
These Hot Cross Buns are best stored in an airtight container for up to 3 -4 days.
This recipe is freezer friendly.
Nutrition
Serving: 0gCalories: 287kcalCarbohydrates: 53gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 26mgSodium: 47mgPotassium: 119mgFiber: 2gSugar: 11gVitamin A: 183IUVitamin C: 0.4mgCalcium: 58mgIron: 3mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Thermomix Fruitless Hot Cross Bun Recipe
This Thermomix Fruitless Hot Cross Bun Recipe is simple to make and perfect for those who don't enjoy the fruit in traditional Hot Cross buns. Both regular and Thermomix instructions included.
Equipment
- Thermomix
Ingredients
- 1 tablespoon active dry yeast
- 110 grams caster sugar
- 375 grams milk
- 675 grams plain flour
- 3 teaspoons mixed spice
- 2 tablespoons bread improver
- 3 teaspoons cinnamon
- 50 grams melted butter
- 1 egg
For the Crosses
- ½ cup plain flour
- ⅓ cup water
For the Glaze
- 2 tablespoons apricot jam
- 2 tablespoons water.
Instructions
- Lightly oil a large bowl and set aside until needed - alternatively you can use a Thermomat
- Line a large baking dish with baking paper and set aside until needed.
- Place the yeast, 2 teaspoons of the sugar and all of the milk into your thermomix bowl and cook for 3 minutes on 37 degrees, speed 1. Leave yeast mixture in bowl whilst you move onto the next steps.
- Add the flour, bread improver, mixed spice, cinnamon, egg, butter and remaining sugar into the Thermomix bowl. Mix for 15 seconds on speed 7 to combine ingredients.
- Select the kneading function and mix for 4 minutes.
- Place the dough into the prepared oiled bowl, cover with a tea towel (or Thermomat) and sit in a warm place for around an hour or until the dough has doubled in size.
- Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.
- Place the dough balls into the prepared baking dish, cover with a tea towel and place the tin in a warm spot for another one hour to allow the dough to again rise.
- While the dough has risen, preheat your oven to 200 degrees.
- In a small bowl, combine the extra plain flour and water until smooth and place into a piping bag.
- Once the buns have again risen, pipe crosses onto them before placing the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.
- To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
- Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.
Notes
It's normal for your mixture to be sticky. If you are finding it tricky to form the balls, add a little flour to your work bench and your hands.
These Hot Cross Buns are best stored in an airtight container for up to 3 -4 days.
This recipe is freezer friendly.
Nutrition
Serving: 0gCalories: 325kcalCarbohydrates: 61gProtein: 8gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 26mgSodium: 47mgPotassium: 130mgFiber: 2gSugar: 12gVitamin A: 184IUVitamin C: 0.4mgCalcium: 60mgIron: 3mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Enjoy!
Belinda
Great recipe. I am not a fan of fruit hot cross buns but these hit the spot. For me I will definitely up the spice ratio.
GilBilFos
First time trying to bake Hot Cross buns.
I would have loved to have posted a photo to show you how great they turned out.
I’ll be recommending this to friends and family. ☺️
Thank you for sharing
Jess
I am new to all this and I don’t know about bread improver? what can we use instead?
Lauren Matheson
Hi Jess, you can just leave it out x
GilBilFos
I used 2tbs apple cider vinegar and it worked a treat!
Elicia
The best hot cross buns I have ever made. Better than the store bought. They were so moist and fluffy on the inside and a little crunch on the outside. I made these because my partner hates sultanas. And he absolutely loved this! Will be making these again this week but adding choc chips this time.
Thank you!!!!