Hot Cross Buns Without Overnight Rise

Our answer

Nigella's recipe for Hot Cross Buns (from FEAST) has the first rise for the bun dough in the fridge overnight. This means that you can make the dough the night before and then just take it out of the fridge on Good Friday morning, shape, prove and bake the buns. However, it is possible to make and bake the buns on the same day.

To do this, make the dough up as described in the recipe then put the ball of dough in a buttered bowl, cover with clingfilm or a clean tea towel and leave in a warm place until doubled in size. This will probaby take between 30 minutes and 90 minutes - it depends on how warm the place is and how active the yeast is. Once the dough has doubled in size, shape the buns and put them on the lined baking sheet. Cover again with a clean tea towel and leave in a warm place to prove. As the dough is warmer at this point than a refrigerated dough it should prove more quickly so keep an eye on the buns. When the buns have roughly doubled in size and are pillowy and soft (if you press gently on the side of one of the buns your finger should leave an indent) they are ready to bake.