No Knead Hot Cross 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 (100F or below)
- 2 (0.25ozeach) packages (14g) or 4 1/2 teaspoons Platinum Yeast
- 1 tablespoon (17g) kosher salt
- 8 large eggs (455g, lightly beaten)
- 1/2 cup (170g) honey
- 1 1/2 cups (340g) unsalted butter (melted)
- 7 1/2 cups (1065g) all-purpose flour
- 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.
Recipe by Artisan Bread in Five.