Hot Cross Buns

A dairy free adaptation of  the Easter classic.

It might be a little past Easter but these little buns are truely delicious, especially for a cold winters night. They also reheat in the microwave perfectly.

Prep time: 1 hour 45 minutes
Cook time: 25 minutes or until golden brown
Yield: 12 buns


  • 2 x 8g sachets dried yeast
  • 1 1/4 cups almond milk, warmed
  • 1/4 cup caster sugar
  • 4 cups plain flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • 1 teaspoon salt
  • 60g Nuttelex
  • 1 cup sultanas
  • 1 cup craisins
  • 2 eggs
  • 1/3 cup self-raising flour
  • Apricot jam, warmed for brushing


  1. Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes. Sift flour with the spices and salt into a large bowl. Use your fingertips to rub in the butter.
  2. Stir in the fruit, eggs and yeast mixture.
  3. Put the dough onto a floured surface and knead 5 mins. Place the dough into a large greased bowl. Cover it with cling wrap & leave it in a warm spot for 45 minutes.

    Dough rising

  4. Punch down. Knead until smooth. Shape into 12 balls, approximately the size of tennis ball.
  5. Put into 30cm x 20cm greased baking tray. Ensure the buns are touching. Set aside for 15 minutes.
  6. Preheat the oven to 200 celsius. Combine self-raising flour and 1/4 cup water. Pipe crosses onto the buns.

    Piped & ready to bake

  7. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes. Brush buns while warm with jam.
  8. Enjoy with some Nuttelex.

Original recipe adapted from


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s