These egg-free and dairy-free hot cross buns are traditional for Easter morning. They’re really good, so good luck keeping them safe until then.
- 4 1/2 cups flour
- 1/2 cup white sugar
- 1/2 cup potato flakes (instant potatoes)
- 1 T. yeast
- 2 t. regular table salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 3 T maraschino cherry juice plus enough warm water to equal 1 3/4 cups liquid
- 6 T. dairy-free margarine or shortening at room temp
- 1/4 cup currants
- 1/4 cup chopped maraschino cherries
- 1/4 cup jam (peach, apricot or orange marmalade) warmed
- 1 1/2 cups powdered sugar
- 2 –3 T. fresh squeezed orange juice
- 1/4 t. orange zest
- In a stand mixer fitted with the dough hook, add the flour, sugar, potato flakes, yeast, salt, cinnamon, cardamom, margarine, and the cherry water.
- Knead on low until a nice little dough develops, about 3-4 minutes.
- Add in the currants and cherries. Keep kneading for a few more minutes until the dough is soft and well blended.
- Cover bowl with a towel and let dough rise in a warm spot for 2 hours.
- Gently deflate the dough, pinch off little golf-ball sized balls of dough and shape into rolls.
- Place on a parchment lined baking sheet or greased Pyrex 9 x 13, just barely touching. Cover and let rise for 1 1/2 hours.
- Bake at 350 for 25-30 minutes, until they are golden brown.
- While the rolls are still piping hot, brush with the warmed jam.
- Set the rolls, parchment and all, on rack to cool.
- While the rolls cool, make the icing. Whisk the powdered sugar, orange zest and orange juice together. Go easy on the juice, you want this to be pretty thick, because it melts on the warm buns. Put icing in a pastry bag, or a ziplock with the corner snipped off.
- When the rolls are pretty much cooled, pipe the crosses on the buns and enjoy!
See my post on dairy-free butter alternatives if you need sources.
- Category: bread
- Method: baked
- Cuisine: U.K.
Keywords: dairy free rolls, vegan hot cross buns, easter allergy foods