Hot Cross Buns – Dairy & Grain Free

Hot Cross Buns – Dairy & Grain Free

These are so delicious and always a favorite straight out of the oven in my home at Easter. Whether you celebrate Easter, or not give these delicious buns a try as they have a fantastic ‘holiday’ feel with the spices and your kitchen will smell incredible! We also sometimes make these during Christmas and skip the traditional Easter cross on top. 

For the icing, I am simply using coconut butter – one ingredient, yay! We also sometimes use my Sugar-Free Raw Dark Chocolate recipe as the cross, but I feel like this looks more authentic and traditional! Sometimes, we just have them plain too.

Hot Cross Bun – Dairy & Grain Free

These freeze really well and are made fresh again when toasted in your toaster! I love nut butter, seed butter or a bit of ghee, on mine. The kids love there’s with some grass-fed butter on them. I hope you enjoy them as much as we do!

Hot Cross Buns – Dairy & Grain Free

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Recipe by Priscilla Soligo Course: Bread, Holidays


  • 50g ½ Cup Erythritol Powder sifted

  • 45g ⅓ Cup Raisins

  • 9g 1 x Zest of One Orange

  • 7g 1 Tbsp Ground Cinnamon

  • ¼ tsp Clove

  • ¼ tsp Fresh Nutmeg, or ground

  • ¼ tsp Ginger Powder

  • To shape buns:
  • 15g 1 Tbsp Coconut Oil (prevents the dough sticking to hands)

  • For the icing:
  • 60g ¼ Cup Coconut Butter, melted

  • For the glazing:
  • 55g 1 x Egg, lightly beaten for glazing


  • Preheat the oven to 180C/ 356F.
  • In a standing mixer bowl, combine the dry ingredients.
  • Add in the boiling water. Mix in the egg, vinegar, and the orange zest. mix ingredients until well combined, but do not over mix approx. 30 seconds.
  • Add in the oil and the raisins. Beat for a few more seconds. The dough will be a play doh-like consistency.
  • Let sit for 15 mins. If the dough is too sticky to shape, place the dough into the freezer for 15 minutes.
  • Moisten your hand with the 1 tbsp of coconut oil and shape the dough into 8 pieces, approximately 70 grams each. Repeat.
  • Lay the formed dough on a prepared baking tray lined with baking paper. Using a pastry brush, glaze the uncooked buns with the 1 beaten egg.
  • Place the baking tray on the middle rack of the oven and bake at 180C/ 356F for 24 minutes. Then turn the tray around.
  • Bake for another 24 minutes covered with foil to avoid burning.
  • To check doneness insert a toothpick if it comes out clean the buns are ready. Also, tap the base of the bun. If you hear a hollow sound, it is ready. Remove them from the oven.
  • Place the buns on a wire rack to cool completely.
  • Pour some melted coconut butter into the corner of a small plastic ziplock bag for piping the icing. Cut a tiny hole at the corner.
  • Make the cross sign on the top of the buns with the melted coconut butter. Place them in the fridge for the coconut butter to set up, approx 5 minutes.
  • Serve them with some butter or your favorite topping.


  • Storage: Buns keep well in an airtight sealed container on the counter for one week or the fridge for at least two weeks, or in the freezer for two months.

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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