Dairy Free Hot Cross Buns
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Learn more →Ingredients
12 servings
For the dough
- ¾ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- 4 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 large eggs
- ¾ cup dried currants
- ¼ cup candied orange peel, finely chopped
For the cross paste
- ½ cup all-purpose flour
- ½ cup water
- 1 tsp granulated sugar
For the glaze
- 3 tbsp apricot jam
- 1 tbsp water
Instructions
- 1
Warm the milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and 1 tsp of the sugar, and stir briefly. Let stand for 5–10 minutes, until foamy on the surface.
- 2
Add the remaining sugar, flour, salt, cinnamon, allspice, and nutmeg to the yeast mixture. Add the softened butter and eggs. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 7–8 minutes, until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
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