Dairy-Free Hot Cross Buns

Dairy-Free Hot Cross Buns is a hor d'oeuvre that serves 16. One portion of this dish contains around 4g of protein, 2g of fat, and a total of 154 calories. For 21 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 195 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 55 minutes. If you have lemon juice, currants, ground nutmeg, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. It will be a hit at your Easter event. It is brought to you by Go Dairy Free. Overall, this recipe earns a rather bad spoonacular score of 30%. If you like this recipe, take a look at these similar recipes: Easy Paleo Hot Cross Buns – Dairy Free, Gluten-Free Hot Cross Buns with Cashew Cream Cheeze Icing, and Hot Cross Buns! Hot Cross Buns.

Servings: 16

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine the water and milk alternative and microwave until tepid, about 100ºF.Add the sugar and yeast, and let sit for a minute.After the yeast becomes frothy, add the dairy-free margarine, egg, zest, salt, cinnamon, and nutmeg, and mix well.Slowly mix in the flour. When possible, begin to knead the bread with your hands, continuing to knead until it is smooth.Place the dough in a greased bowl and cover with a clean cloth. Let it rise until doubled in size, about one hour.Punch down the dough, and the dried fruit, and knead it into the dough.Cover with plastic wrap and let it rise again in the refrigerator overnight.The next day, let the dough come to room temperature for 30 minutes.Shape the dough into 16 balls, and space them apart on one or two greased cookie sheets.Let rise until doubled, approximately 90 minutes.Preheat your oven to 400ºF.Slash a cross shape into the top of each bun, and brush with egg white, if desired.Bake the buns for 10 minutes, reduce heat to 350ºF and bake for 15 minutes, or until golden.Whisk together the glaze ingredients until smooth and pipe crosses onto the still-warm buns.

 

Step by step:

1. Combine the water and milk alternative and microwave until tepid, about 100ºF.

2. Add the sugar and yeast, and let sit for a minute.After the yeast becomes frothy, add the dairy-free margarine, egg, zest, salt, cinnamon, and nutmeg, and mix well.Slowly mix in the flour. When possible, begin to knead the bread with your hands, continuing to knead until it is smooth.

3. Place the dough in a greased bowl and cover with a clean cloth.

4. Let it rise until doubled in size, about one hour.Punch down the dough, and the dried fruit, and knead it into the dough.Cover with plastic wrap and let it rise again in the refrigerator overnight.The next day, let the dough come to room temperature for 30 minutes.Shape the dough into 16 balls, and space them apart on one or two greased cookie sheets.

5. Let rise until doubled, approximately 90 minutes.Preheat your oven to 400ºF.Slash a cross shape into the top of each bun, and brush with egg white, if desired.

6. Bake the buns for 10 minutes, reduce heat to 350ºF and bake for 15 minutes, or until golden.

7. Whisk together the glaze ingredients until smooth and pipe crosses onto the still-warm buns.

Nutrition Information:

covered percent of daily need