Soda bread hot cross buns
This easy hot cross buns recipe involves no yeast and no kneading. By making sweet, spiced soda bread rolls you can have delicious, fresh, homemade hot cross buns in a fraction of the time. This hot cross bun recipe is suitable for vegans.
- 200 ml milk I used almond milk
- 1 tbsp lemon juice
- 300 g wholemeal plain flour or white if preferred
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon or mixed spice
- 150 g mixed dried fruit
For the cross
- 2 tbsp plain white flour
- cold water
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Cover a baking sheet with non-stick baking paper.
Add 1 tbsp lemon juice to a jug with 200ml milk and set aside.
Place 300g plain flour, 1/2 tsp bicarbonate of soda and 1 tsp cinnamon or mixed spice into a mixing bowl. Whisk to combine.
Slowly stir the milk mixture through the flour until combined. You may not need it all so pour slowly, mixing as you go until you have a rough dough.
Stir in 150g mixed dried fruit.
Lightly flour your hands, make eight* small rolls and place on the prepared baking tray. If your dough is very sticky you could use two spoons to make them into rolls or add a tiny bit more flour.
To make the crosses
Put 2 tbsp plain flour into a small bowl and slowly add cold water, stirring as you add it until you have a thick paste. If it's too watery add more flour.
Use a piping bag or the back of a teaspoon to make cross shapes on the top of the buns.
Bake in the oven for 25-30 minutes or until golden brown and cooked through.
Serve warm with your favourite spreads. These soda bread hot cross buns are best eaten fresh but will keep for a day in an airtight container. Can be cut in half and reheated under a grill.
* Or make six larger hot cross buns if you prefer. I keep mine small as they're a better size for my children.
NB: this recipe was updated and the amount of milk reduced after reader feedback that it was too sticky.