Derek Still
Not Cross Buns
Breads item created by Derek Still, Jun 30, 2013
  • Add a cross if you wish but I'm not fond of the texture hence the name. "Not Cross Buns" They are nice any time of year, not just at Easter.

    INGREDIENTS:
    Buns:
    4 cups Plain flour
    1 teaspoon salt
    9.5g granulated instant dry yeast
    ¼ Cup caster sugar
    1 ½ Cups milk. (warmed )... to 45C if you have a cooking thermometer
    ¾ Cup sultanas
    60 g Butter.
    1 Egg
    ¾ teaspoon mixed spice.
    ½ teaspoon cinnamon
    20 g mixed peel

    Glaze:
    [prepare while buns are in oven]
    2 Tablespoons boiling water to which is added….
    2 Tablespoons caster sugar
    2 teaspoons gelatin

    METHOD:
    1. Sift flour, salt, yeast, sugar, spices, into a mixing bowl, and rub in butter.
    2. Make well in centre of flour and add beaten egg, sultanas, and milk adjusting amount of milk as required to create a dough that doesn’t stick to sides of bowl.
    3. Knead on lightly floured bowl until dough is smooth and elastic.
    4. Place in a lightly oiled bowl and cover with a cloth. Place bowl in a warm place until dough doubles in bulk. .
    5. Punch dough down, and knead again on lightly floured board until dough is elastic and smooth.
    6. Cut dough into pieces weighing between 65g and 70 g each- having all the same size ensures that all cook at same rate.
    7. Put buns on lightly oiled flat baking tray lined with baking paper, and place in warm place again for a further 20 minutes, or until the buns are risen to almost double again.
    8. Pre-heat oven to 210deg C [190C fan] with ramekin of water at rear
    9. If desired this is where the Easter crosses are normally added – 1/2 cup flour to 1/3 cup water and piped on using small plastic bag with corner cut off. Better to make a rice paper one and lay on, or omit the cross altogether like I do, as I don't like the pastry-like texture.
    10. Bake in hot oven 210 deg C or 190 deg C [fan] for 15 minutes –check after 12 mins.
    11. When done remove from oven and brush generously with glaze, - then transfer to wire rack to cool.

    NOTE:
    Best eaten the day they are made, but can be frozen, or freshened up next day with 10 seconds in the microwave with lots of butter.

    Tip added later...Be patient with the rising times - I find on a cold day, that inside the cold/no heat oven with just the oven light on works fine.
  • Not X Buns 3-5-2013 (2).jpg
FoodieGal, Catalyst and Kim like this.
  1. Derek Still
    Thank you ladies for your kind comments. They are very easy to make, and taste just like they used to taste years ago.
  2. FoodieGal
    Gee they look lovely, must try them, never made them before.
    Derek Still likes this.
  3. Catalyst
    I am putting this as delicately as possible. Derek Still, I love the look of your glazed buns.
    Derek Still and Kim like this.
  4. Kim
    Yum! I love Hot cross buns, but never have them other than at Easter, it's the only thing that I do keep for "special" once a year - but I can understand the desire to eat them all the time! Sooo yummy!