Gone in 30 Seconds….Hot Cross Yum

Easter is a special time for our family and especially for our young son, what he loves is the Easter Egg Hunt, the hot cross buns and of course the joy of eating these goodies, within moderation of course.

Being raised a Catholic, Easter Friday has always been a day of reflection and fasting, and hot cross buns have featured strongly after the ‘Stations of the Cross’ Service at Church.  Some family traditions are nice to hold onto and certainly for my son the hot cross bun is a staple for this time of year, and it is something he loves.  Unfortunately, I don’t have the luxury of buying my hot cross buns because they contain dairy and egg, which my son is highly allergic too.   So I have had fun testing out the best combination for hot cross buns, can I tell you that they only just make it out of the oven, before they were swooped on!  It has taken three batches before I was able to take a photograph!

Finally, I got savvy to this and managed to have the camera ready as the buns came out of the oven, even then I was left with only 4 to photograph!  Hence the name of this recipe is Gone in 30 seconds – make it and you will see!


Hot Cross Buns:

  • 1 sachet of dried yeast (7.5 g)
  • 4 tablespoons of organic granulated sugar
  • 3/4 cup of warm rice milk
  • 3 cups of unbleached strong flour
  • 300 grams currants
  • 1 teaspoon of salt
  • 1 teaspoon of mixed spice
  • 1 teaspoon of cinnamon
  • 4 tablespoons of non-dairy margarine melted
  • 1 tablespoon of fresh orange peel, you can substitute the candied variety if you prefer

How to:

  • Warm the rice milk, mix through a tablespoon of sugar and sprinkle the yeast on top, leave in a warm place for 30 minutes until the yeast becomes frothy.
  • Place flour, spice, cinnamon, remaining sugar, salt into a bowl and mix throughly, make a hole in the centre and add frothy yeast, melted non-dairy margarine, mix with a knife until combined, finally add currents and mix until dough comes together.  The mix will be sticky and glossy – leave to rest for an hour or two until it doubles in size, wrap with cling film and leave in a warm place.
  • Once the dough has doubled inside, lightly knead (with flour if you require), then shape into balls and place in square or round cake baking tray, wrap in cling film and allow to rest for another hour until dough has risen again.  Pre-heat the oven to 190’C.
  • Once the dough has risen paint on the crosses with the flour and water mixture (see instructions below).
  • Place buns in moderate to hot oven, and bake for approximately 25 minutes.
  • Remove from the oven, allow to cool slightly (if you can – before they are gobbled down) add light sugar-coating for gloss if you wish (see instructions below).


For the cross:  plain flour and water mixed to form a paste – and then spread with a teaspoon or you could pipe (if you have the energy!) in the shape of a cross on top of the buns before they go into the oven.

When cooked and cooled you can brush a dissolved sugar wash (1 tablespoon of sugar and hot water, just enough to brush the tops of the cooked and cooled buns).  This finish gives the bun a high shine, it is not necessary but it does make them look even more appealing!

Easter Egg Hunt

Thankfully it is much easier to find dairy free Easter Eggs, I tend to buy mine online, it saves me time and hassle of trying to locate a store that stocks them locally.  I shop from Vegan Online and they have a large range of ‘Sweet William’ Easter Treats as well as ‘Moo Free’ Easter Eggs (however they do say they contain traces of nuts so need to tread carefully here).  I buy enough to give to my family so they can arrange Easter Egg hunts for our son and enough for his Teachers, so they can also treat him to something special for Easter.

Pictured above is our son dressed as a bunny for his last day at School before the School Holidays – all hand-made I might add – it was fun!

Pictured below is our son on an Easter Egg Hunt at is Aunty’s house – they had an early Easter this year due to travel arrangements.

Wishing you and your family a restful break and Happy Easter.

This recipe is linked to Allergy Free Wednesdays

3 comments on “Gone in 30 Seconds….Hot Cross Yum

  1. nancybroyles
    April 11, 2012 at 11:46 am #

    These look amazing! Do you think gluten-free mix would work? I’ve always wanted to try hot cross buns.

    Congratulations! I featured this recipe as one of my Allergy-Free Wednesday Favorites. I hope you’ll come back and share more today.

    • intrepidallergymum
      April 11, 2012 at 3:31 pm #

      Thanks so much Nancy! This news has put a skip in my step! I am pretty confident that you could do a gluten free version – I will experiment and get back to you.


  1. Vegan Hot Cross Buns | INTREPID allergy mum - March 31, 2013

    […] year I made my own version of hot cross buns, but this year I wanted to try something new, after a quick google search I […]

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