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Blood orange hot cross buns

Blood orange Hot Cross Buns

With blood oranges now in season, why not using them to make some hot cross buns?

I always use a wide range of flours when baking cakes but I wanted to make a recipe with ingredients that are easy for everyone to find, so I’m using the Dove’s farm gluten-free plain white flour and their bread flour. You can find these flours in any supermarket.

These buns are gluten-free, dairy-free and vegan! They are best eaten on the same day of cooking.

It serves 6 buns.


1 tbsp linseed seeds

3 tbsp water

Zest of 2 blood oranges and the juice of 1

100g dried cranberries

350g Dove’s farm bread flour

150g Dove’s farm white plain flour

½ tsp salt

1 tbsp dried yeast

2 tsp Chinese five spice

100g coconut palm sugar

250ml almond milk

1 tsp cider vinegar

50g Vitalite dairy free spread, melted

75g plain flour

5 tbsp water

4 tbsp of orange marmalade


Ground the linseed seeds and add to a small bowl, then add 3 tbsp of cold water, mix well and leave aside for at least 20 minutes.

Put the dried cranberries and orange juice into a small bowl and add 80ml of boiling water. Leave aside.

In a large bowl, mix the flours, salt, dried yeast, Chinese five spices and sugar all together.

Mix the milk and butter in a sauce pan, on a low heat until well mixed. Leave to cool a little.

Take the cranberries out of the small bowl and dry them. Reserve the liquid for later, you will be using this for the glaze.

Pour the milk mixture into the flour, add the cider vinegar, the flaxseeds mixture, the cranberries and the orange zest.

Mix everything well using your hands, I always use vinyl disposable gloves as it’s so much easier to deal with the dough.

Knead the dough from the outside to the center (like when kneading bread) for about 1 or 2 minutes.

Put the dough into a greased bowl and cover with cling film. Leave the bowl in a warm place for at least 1 hour to rise – it should roughly double in size.

Prepare a cookie tray spreading some oil and flour, to avoid the buns sticking.

After 1 hour, take the dough on a floured surface and knead again to get rid of any bubbles of air.

Divide the dough into 6 equal buns and put on the cookie tray. Leave some space between them.

Cover the buns with cling film and leave to rise for another hour.

Heat the oven to 200C.

In a small bowl, mix the 75g of flour with the 5 tbsp of water so that you have a paste consistency.

Pour the flour/water paste into a piping bag with a 2mm nozzle and make crosses onto each bun.

Put the buns into the oven for about 20 minutes or until they are brown.

In the meantime, mix the jam and the reserved orange juice from the cranberries, in a sauce pan on a low heat. Make sure you stir the mix continuously. Simmer for 2 or 3 minutes.

Once the buns are cooked, take them out of the oven and brush each of them straight away with the glace.

Leave them to cool on a wire rack and enjoy them with some vegan butter and jam!