Eggless Easter Hot Cross Buns Recipe (2024)

1.Why I Love This Recipe

2.Crosses On Hot Cross Buns

3.Ingredients You’ll Need

5.How to Make Easter Hot Buns without Eggs

6.Extra Tips

8.Frequently Asked Questions

9.More Eggless Bread Recipes You’ll Love

10.Recipe Card 📖

Frequently Asked Questions

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Rising time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Servings 12 buns

Buns:

• ▢ 3 ½ cups (490 g) bread or all-purpose flour
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon nutmeg
• ▢ 1/8 teaspoon allspice
• ▢ 1 teaspoon salt
• ▢ 2 tablespoons golden flaxseed meal
• ▢ 6 tablespoons (90 ml) water
• ▢ ¾ cup (180 ml) whole milk, warmed to about 110°F
• ▢ 1 teaspoon granulated sugar
• ▢ 1 tablespoon (9 g) dry yeast
• ▢ ½ cup (100 g) brown sugar
• ▢ 5 tablespoon (75 g) butter, softened
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 tablespoon orange zest
• ▢ 1 cup raisins

Flour Cross (see notes):

• ▢ 1/2 cup (70 g ) all-purpose flour
• ▢ 5 tablespoons (75 ml) water

Glaze:

• ▢ 1 tablespoon orange or apricot jam
• ▢ 2 teaspoons (30 ml) water
• ▢ 1 teaspoon (14 g) butter

Icing Cross:

• ▢ 1 cup (120 g) confectioners’ sugar
• ▢ 3 tablespoons (45 ml) fresh or bottled orange juice

Make the dough:

• Place flour, cinnamon, nutmeg, allspice, and salt in a large bowl; mix to combine.

• Mix 6 tablespoons of cold water and 2 tablespoons golden flax meal in a small bowl until well combined. Let it rest for 5 – 10 minutes to thicken.

• Whisk the warm milk, yeast, and 1 teaspoon of granulated sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 -7 minutes, or until foamy. NOTE: If your yeast doesn't go frothy, it means that the yeast is not active, so your buns won't rise.

• Add brown sugar, butter, vanilla orange zest, and flaxseed mixture to the yeast mixture. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula.

• Add flour and raisins. Beat on medium speed until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 8 – 10 minutes. Dough should be a little sticky and soft. If it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour, one tablespoon at a time.

• Spritz the top of the dough with a little bit of oil spray and cover the bowl lightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm place. Let rise for 90 minutes in a warm place or until the dough is full and puffy. It will double or triple in volume.

Form the Rolls:

• Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 equal long strips, then cut each strip into 3 portions for a total of 12 dough balls. NOTE: For smaller rolls cut each strip into 6 portions for a total of 24 dough balls.

• Line with parchment paper a 9×13 inch baking pan or lightly grease with either butter or cooking spray and set aside. NOTE: You can place the rolls into any baking pan: rectangular, round, or a combination of pans.

• Take each piece of dough and roll it into a smooth ball, place the ball seam side down in the prepared baking pan. Cover the baking pan with a kitchen towel so that the formed buns won't dry out. Return pan to warm place and leave for 30 – 45 min, until the dough has risen and almost double in volume.

• Preheat the oven to 350º F (180º C) and position one of the oven racks into the center of the oven.

Once the rolls have risen, add the flour cross. If you want to make your crosses with icing, skip this step and go to bake.

• Flour Cross: Whisk the cross ingredients together. You want a thick paste that will pipe easily. Spoon the paste into a piping bag or zipped-top bag. Snip off a small piece at the corner. Pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.

Bake:

• Bake the buns for about 20 – 25 minutes or until golden brown. Remove buns from the oven.

Glaze:

• Place jam, water, and butter in a bowl, microwave for 30 seconds. Mix to combine.

• Brush them with jam mixture immediately when they come out of the oven.

If you prefer the icing cross:

• Let the buns to come to a warm temperature.

• Mix confectioners’ sugar and orange juice until no lumps. Spoon icing into a piping bag or zipped-top bag. Snip off a small piece at the corner. Pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.

• Serve warm.

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