No-knead Spicy Ginger Hot Cross Buns with Rum-soaked Fruit and Orange Vanilla Glaze

EQUIPMENT: Grease a 34cm x 24cm rectangular cake pan and line with baking paper.  

HOT CROSS BUNS: Place the sultanas, currants, crystallised ginger, mixed peel and rum in a medium microwave-safe bowl. Toss everything together and microwave for 90 seconds, until hot and steaming. Stir in the orange zest and set aside to soak. 

Heat the butter and spices in a small saucepan over a medium heat until the butter has melted. Bring to a simmer and cook for 1 minute, until the spices are fragrant. Remove from the heat and immediately whisk in the milk. Set aside. 

In a large mixing bowl, whisk together the flour, sugar, yeast, and salt (ensure the salt doesn't come into direct contact with the yeast when you measure them out). Make a well in the centre of the dry ingredients and pour in the spiced milk mixture, egg yolks and ¾ cup lukewarm water. Use a rubber spatula to mix until there are no dry spots of flour. The dough should be quite sticky — if the dough is too dry and stiff, add the remaining ¼ cup water as needed. Scrape down the sides of the bowl and cover tightly with cling film or a damp tea towel. Place in a warm spot to rise for 1½ hours, or until the dough has tripled in size. 

After the first rise, sprinkle the cooled soaked fruits over the dough. Scooping your hand under the dough from the edges of the bowl, stretch and fold the dough back onto itself several times, to deflate the dough and incorporate the fruit (don’t worry if the fruit isn’t completely evenly incorporated at this stage). Cover the bowl again and set aside to rise for a further 1½ hours, or until tripled in size.  

After the second rise, dust your work surface with flour. Turn the dough out onto the surface and knead gently a few times to deflate it. Shape the dough into a flat disc about 25cm in diameter, then cut it into 12 even wedges, like a pizza. Roll each portion of dough into a smooth, tight ball.  

Arrange the buns in a 3 x 4 formation in the lined cake pan, spacing them about a finger-width apart. Cover loosely with a damp tea towel and set aside in a warm place for 45–60 minutes, or until the buns are puffy and risen.  

Preheat the oven to 200°C regular bake.  

To check if the buns are fully proved, lightly press your fingertip into one of the buns. If the dough springs back, they’re ready to bake. 

CROSSING MIX: In a medium bowl, whisk together the flour and 1/3 cup cold water, until a thick paste forms. If necessary, add more water, a tablespoon at a time, to achieve the right consistency (it should be thick enough to pipe a line and hold its shape).  

Transfer the paste to a sealable bag and snip a small hole (about 3mm wide) in the corner. Alternatively, use a piping bag fitted with a 3mm round nozzle. Pipe a diagonal line across each row of buns, then pipe a second set of lines in the opposite direction to create crosses on top of each bun. 

Bake on the lower-middle oven rack for 25–30 minutes, until the buns are very golden brown. When the buns are fully baked, they should spring back to the touch.  

ORANGE AND VANILLA GLAZE: Place the orange juice, caster sugar and vanilla bean paste in a small pot and bring to a simmer over a medium-high heat. Once simmering, reduce the heat to medium and simmer for 6–8 minutes, until the glaze is glossy and slightly reduced. Set aside.  

Once the buns are baked, pour the glaze evenly over the top of the buns and use a clean pastry brush to brush the glaze over the buns.  

Serve the hot cross buns warmed or toasted with butter. They will keep for up to 3 days stored in a container (but make sure you heat or toast them before serving).

COOK’S NOTE: Make sure you are using instant dry yeast for this recipe, not active dry yeast.