Hot Cross Brioche – egg & dairy free

Loaf of Hot Cross Brioche on a cake rack

Easter is fast approaching and so I thought I’d share some recipes that bring a little festive joy at this time of year. My Egg and Dairy Free Hot Cross Brioche Easter Buns are light, spicy and full of fruit with that classic decadent buttery brioche texture, but without the egg and dairy.

If you love a spicy brioche bun, Egg and Dairy Free Easter Bunnies are a cute version of a classic easter treat. For a chocolate festive treat my Chocolate Hot Cross Buns might be for you. If you need a “free from”, allergen-friendly Easter treat consider my Florentine recipe – a tasty treat as a gift or to serve with morning tea.

Hot Cross Brioche


Brioche Buns

  • 350g plain white flour
  • 7g dried yeast
  • 2 Tbsp mixed spice
  • 15g caster sugar
  • 1tsp sea salt
  • 120g sultanas
  • 60g mixed peel
  • 80g aquafaba
  • 100ml coconut milk
  • 50ml oat milk
  • 100g dairy-free butter


  • 30g flour
  • 15g dairy-free butter
  • water


  • 25g sugar
  • 30ml oat milk


Put the flour, dried yeast, caster sugar, mixed spice and sea salt in a stand mixer bowl then add the sultanas and mixed peel.

Mix the aquafaba, oat milk and coconut milk in a jug.

Using a dough hook, start the mixer on a slow speed and pour the jug of liquid slowly down the inside of the bowl. Increase speed when the dough starts to come together leaving the sides clean.

Add the dairy-free butter to the mixing bowl and work the dough until it is incorporated. It will start forming a ball around the dough hook and will eventually leave the sides of the bowl clean again.

Place the dough in an oiled bowl and cover with a clean tea towel, leave in a warm spot until it doubles in size.

Tip the dough onto a floured surface and portion into 8 balls, each should be 100 – 110g.

Place in a greased loaf tin, cover with the tea towel, set aside in a warm spot to double in size again.

Preheat the oven 180ºC or 160ºC fan forced.

To make the crosses

To make the crosses, rub dairy-free butter into the flour until it resembles fine crumbs. Add water a little at a time until you have a paste that will hold its form when piping.

Chef’s tip: If you don’t have a piping bag, use a plastic bag, just snip a small hole in one of the corners.

To make the glaze, gently heat oat milk and caster sugar.

When the brioche loaf has doubled in size, pipe crosses on the top and put into the oven to bake. Bake for 30 – 35 minutes or until a skewer inserted in the centre comes out clean.

Gently tip out of the loaf tin and place it on a cake rack, brush the tops with the glaze.

Delicious served warm or lightly toasted the next day.

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