Eggless Easter Hot Cross Buns

Why I Love This Recipe

These Eggless Easter Hot Cross Buns are soft, fluffy, and deliciously spice flavored! The dough comes together easiest with a mixer, but you can make the dough by hand if you don’t have one. This hot cross bun recipe is a go-to at Easter time. Serve these eggless hot cross buns warm straight out of the oven and slathered with butter. They’re SO good.

Crosses On Hot Cross Buns

There are a couple of ways to make crosses on hot cross buns:

Flour Cross: the cross is made with a flour and water mixture and is added on top of each bun BEFORE baking. This is the most traditional application of the cross. The problem with the method, in my opinion, is that the cross gets a little hard after baking. Icing Cross: the cross is made with icing (confectioners’ sugar and milk or orange juice), and it is added on top of each bun AFTER baking. This is the method I usually choose.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down or click the button below).

2 – First Rise

3 – Form the Buns

4 – Second Rise

5 – Add the Flour Crosses

If you prefer the icing cross: Raisins: Soak them in hot water for extra plump and moist raisins for 5-10 minutes. You can also use dried cranberries too. Golden Flaxseed Meal: If you are allergic to flaxseed, you can substitute it with 6 tablespoons (90 ml) of evaporated milk.

How to Make Easter Hot Buns without Eggs

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down or click the button below).

1 – Make the Dough

Bake the bun and let them cool down until they are just warm.

Then, 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.

6 – Bake and Glaze

More Eggless Bread Recipes You’ll Love

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Make sure your milk is not too hot. If the milk is too hot, it will kill the yeast. If you don’t have a thermometer to check the temperature, here is a trick: Heat the milk for 45 seconds on high in the microwave. Stick your finger into the milk. The milk must be hot but not too hot to burn your finger. Soak the Raisins. For extra plump and moist raisins, soak them in hot water for 5-10 minutes. You can also use dried cranberries, too. Freeze: these rolls are freezer-friendly.

Unbaked Rolls: After the dough rises for the first time. Shape the rolls and place them in the baking pan. Place the baking pan into the freezer and freeze until the rolls are very firm. Transfer the frozen-shaped rolls into a plastic bag and freeze for up to 2 weeks. When ready to bake, cover with plastic wrap or a damp towel and let rise until puffy, about 2- 3 hours, then bake. Baked Rolls: Let them cool completely, then wrap them tightly in aluminum foil. Place the foil-wrapped rolls in a freezer bag or container and freeze them for up to 3 months.

Make-Ahead: roll the dough into rolls, then cover and refrigerate overnight (uncooked). When you’re ready to bake, let them rest in a warm place for 45- 60 minutes, and then continue with the following steps in the recipe instructions.