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”Β 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)

8 Comments Add yours

  1. These look so lovely and yummy! Now I want to make some so I can eat them while singing the old nursery song…isn’t it a song?

  2. Crista says:

    these looks soooo freaking good. i’m gonna link to them on my blog πŸ™‚

  3. Crista says:

    did i mention i am in love with these? ha!

    1. lucylox says:

      you did! πŸ™‚ πŸ™‚

  4. lucylox says:

    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 πŸ™‚

  5. livliveslife says:

    Just gorgeous! Definitely keeping these in mind for next year…or sometime in between. πŸ˜‰ Happy Easter!

    1. lucylox says:

      πŸ˜‰ Happy Easter x

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