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Soft Dairy-Free Hot Cross Buns Recipe Easy Homemade with Candied Orange Peel

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Soft, pillowy dairy-free hot cross buns studded with candied orange peel, perfect for cozy spring mornings or festive occasions. This recipe uses coconut milk and dairy-free butter for a tender crumb and a subtle citrus zing.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour (or gluten-free flour blend for GF option)
  • ⅓ cup (65g) granulated sugar
  • 2 ¼ tsp (7g) active dry yeast (one packet)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup (240ml) canned coconut milk, full-fat, warmed
  • ⅓ cup (75g) dairy-free butter, melted (e.g., Earth Balance)
  • 1 tsp vanilla extract
  • 1 tbsp orange zest (freshly grated)
  • 1 cup (150g) candied orange peel, chopped
  • ½ cup (60g) all-purpose flour (for crosses)
  • ⅓ cup (80ml) water (for crosses)
  • ¼ cup (50g) granulated sugar (for glaze)
  • ¼ cup (60ml) water (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, mix the warm coconut milk (around 100°F/38°C) with 1 tablespoon sugar and the yeast. Let it sit 5–10 minutes until frothy.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, remaining sugar, cinnamon, nutmeg, and salt.
  3. Combine wet and dry: Make a well in the dry ingredients, then pour in the yeast mixture, melted dairy-free butter, vanilla extract, and orange zest. Stir until a sticky dough forms.
  4. Knead the dough: Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic (or knead with a stand mixer on medium speed for about 6 minutes).
  5. Incorporate candied orange peel: Gently fold in the chopped candied orange peel until evenly distributed.
  6. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 ½ hours.
  7. Shape the buns: Punch down the dough and divide into 12 equal balls (about 2.5 oz each). Arrange on a parchment-lined baking sheet, spacing about 1 inch apart.
  8. Prepare the crosses: Mix ½ cup flour with ⅓ cup water to form a thick paste. Transfer to a piping bag and pipe crosses onto each bun.
  9. Second rise: Cover buns loosely and let rise again for 30–40 minutes until puffy.
  10. Bake: Preheat oven to 375°F (190°C). Bake buns for 18–20 minutes until golden brown and cooked through.
  11. Glaze: While buns bake, heat sugar and water in a saucepan until sugar dissolves. Brush warm glaze over buns immediately after baking.
  12. Cool and enjoy: Let buns cool slightly on a wire rack before serving warm or at room temperature.

Notes

Ensure coconut milk is warmed to about 100°F (38°C) to activate yeast properly. Knead dough until smooth and elastic but avoid adding too much flour to keep buns soft. Avoid overbaking to prevent dryness. For a softer crust, bake with a small oven-safe dish of water on the bottom rack to create steam. Substitute dried cranberries or raisins if candied orange peel is unavailable. For vegan glaze, use maple syrup instead of sugar glaze.

Nutrition

Keywords: dairy-free hot cross buns, candied orange peel buns, soft hot cross buns, dairy-free baking, Easter buns, gluten-free hot cross buns option

Find it online: https://goldensimmer.com/soft-dairy-free-hot-cross-buns-recipe-easy-homemade-with-candied-orange-peel/