No Knead Easter Hot Cross Buns

Grease a baking tray with butter.

Place very warm water in a measuring cup and sprinkle in the yeast, stirring until the yeast dissolves. Set aside.

Heat milk in the microwave until hot (not boiling), then add butter and stir until butter melts. Let it cool a little and then add eggs and stir in.

Sieve the flour into a large bowl. Mix in the salt, cinnamon, nutmeg, mixed spice, ginger, sugar and sultanas or raisins. Make a well in the centre and pour in the yeast mixture and the butter mixture. Mix with a metal fork until a soft dough forms, it pulls away from the sides of the bowl, and is still a little sticky but you can form it into a rough ball with your hands. If it’s too sticky, add a little more flour until you are happy with the consistency, being careful not to make it too dry.

Place in a greased mixing bowl with a damp cloth over the top and leave to rise until it doubles in size, about 30 minutes. This can differ depending on your room temperature; if it is cold where you are, place the dough in the microwave with a cup of boiling water next to the bowl to help it along.

Once dough has doubled in size, on a lightly floured surface, divide dough into 15 equal pieces. Preheat oven to 200°C (400ºF).

Roll the dough pieces into balls with your hands and evenly space out on the baking tray. Cover again with a damp cloth and let the buns rise until they double in size, about 40 minutes.

For the crosses, mix plain flour and water until you have a thick paste. Gently pat down the buns with your hands. Using a spoon or a piping bag filled with the paste, carefully draw a cross onto each bun.

Bake for about 15 minutes or until rolls are golden brown. Brush with honey and transfer onto a wire rack to cool.