Ingredients: (for 12 buns)
3 cups flour
1.5 cups water
1/4 tsp yeast
1 and 1/4 tsp salt
1/4 tsp allspice
1/4 tsp cinnamon
The ‘cross’ mixture:
1/2 cup of flour
4-5 tbls of water
Make sure this mixture has a good consistency. Pour into a zip lock bag. Cut a small corner off the zip lock bag to make an icing bag.
Method: 5 easy steps
Step 1: Mix ingredients together and cover mixing bowl. Leave in a draft-free place for 16-20 hours (no more).
Step 2: After 16-20 hours, preheat oven to 200 degrees and place stoneware or cast iron pot with lid in oven. No need to grease your pot.
Step 3: Flour your bread board then scrape bread mixture onto the board. Do not knead just fold each corner to the middle. Divide into 12 portions and roll into buns.
Step 4: Take your pot out of the oven and place your 12 buns in it – don’t worry if they touch. Cross the buns using your home made icing bag. Be quick as you don’t want your pot to cool too much.
Step 5: Bake at 200 degrees for 30 minutes then take the lid off and bake for another 20 minutes or until golden brown. While the hot cross buns cool, the spicy fruit aromas will fill your home, making you extra Hoppy!
And if you want to see how easy it really is, watch this 30 second video https://vimeo.com/92292935
A special thank you:
To all the Friends of The Farm who share their recipes with us, our tummies say thank you. Georgie gave us the no knead bread and bun recipe. Margaret and Kate jotted down these two cake recipes which we’d like to share with you http://thetassiefarm.com.au/chocolate-truffle-cake-recipe and http://thetassiefarm.com.au/raw-chocolate-mousse-cake