Hot Cross Buns

Well, it’s Good Friday so it must be the day to post Hot Cross Buns. I could have easily bought some dairy-free, egg-free low quality buns from the supermarket… but, since I’m challenging myself and the supermarket version “may have traces of sesame”ย I decided to make a batch. It was a bit of a palaver …. hours of rising and knocking back, but actually they worked really well and it was very satisfying having a home-made batch to hand out. It’s Little S who can’t have sesame and she really isn’t keen on currants/sultanas/raisins so they weren’t her thing… but Big S and I thought they were very authentic and rather yummy!

Hot Cross Buns (dairy-free, egg-free, soya-free, nut-free, vegetarian and vegan)

makes 6

  • 320g strong bread flour
  • 1/2 tsp salt
  • 1/2 tsp ground mixed spice
  • 25g dairy-free spread (I use Pure)
  • 45g granulated sugar
  • zest of 1/2 a lemon
  • 3/4 tsp dried yeast
  • 1 tsp flax seeds mixed with 3 tsps water
  • 140 ml oat milk, hand hot (I use Oatly)
  • 60g dried mixed fruit


  • 1 tbsp flour mixed with water to make a thin paste
  • 1 tbsp golden syrup

– Sift the flour, salt and mixed spice into a bowl. Rub in the dairy-free spread with your fingertips.

– Stir in the sugar, lemon zest and yeast.

– Make a well in the centre and add the flax seed mix and warm oat milk. Mix well to form a soft dough. Mix in the dried fruit.

– Turn out onto a floured surface and knead well, until smooth.

– Place in a greased bowl, cover with a clean tea towel and let rise for an hour.

– Turn out and knock back the dough on a floured surface

– Return to the bowl, cover and let rise for a further half hour.

– Turn out again and cut into 6 pieces. Roll each into a ball and flatten slightly.

– Place on a greased baking tray. Cover with greaseproof and wrap in a plastic bag to keep out the air. Rest for 10 minutes.

– Preheat the oven to 240 degrees centigrade

– Meanwhile, place the flour/water mix in a plastic bag. Snip off the very tip of a corner. Pipe a cross of the flour/water mix onto each bun

– Unwrap and bake the buns for 10-15 minutes, until lightly golden

– Brush over the warmed golden syrup.

– Cool on a wire rack.

– Serve with dairy-free spread (and jam if you like)

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

8 thoughts on “Hot Cross Buns

  1. Reblogged this on lucysfriendlyfoods and commented:

    This is my first ever reblog – I was so happy with this post last year, that I thought I’d post it up again on Good Friday 2013. This year I made some spiced maple ‘butter’ to spread on top of the warm/toasted buns – 1/4 cup dairy-free spread mixed with 1/2 tsp cinnamon and 2 tbsps mapel syrup – delicious!
    Happy Easter Everyone ๐Ÿ™‚

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