Protein Hot Cross Buns (No-Yeast and Vegan!)
These light and fluffy seasonal Protein Hot Cross Buns are made without eggs of dairy and they contain no yeast. They are ready in under 40 minutes and are so delicious, packed with dried fruits and spices- and naturally vegan, too.
I love making no yeast recipes and this seasonal bun is so fun to make and there’s no need to proof or knead the dough. These are a twist on my classic no-yeast dough and this time I’ve added some protein powder as I know a lot of you love to make recipes that give a little more. I have used Form vanilla protein powder which is my go-to and just remember that all protein powders work slightly differently in terms of absorption of liquid etc so you may need to add more or less flour as you go. These are so good warm or cold, spread with some vegan yoghurt and more jam (or go for vegan butter) and enjoy all Easter weekend long.
Why will I love these buns?
These are so good:
- Fluffy, plush and so soft
- With a sticky fruity top
- Packed with dried fruits and spices
- With the classic flour cross on top
- Naturally containing no-yeast
- No proofing or kneading
- Ready in about 40 minutes
- Best served fresh
- Delicious warm or cold
- Enjoy these as you would other buns
- Toasted or fresh
- Naturally dairy-free, egg-free and vegan
- Nut-free
- Ideal for Easter and Spring
- Everyone will love them
- Contains protein powder for a protein boost
- Easy to make in a few steps
If you already love the sound of these buns, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the buns:
- Self-raising flour: sifted into a bowl to make the buns. You also need some to make the cross on top.
- Vanilla protein powder: I use Form performance vanilla protein powder. If you would rather make these without protein powder, swap this for the same grams of SF flour.
- Cinnamon: for flavour.
- Thick dairy-free yoghurt: I use either NUSH protein yoghurt or Cocos Organic natural or vanilla yoghurt as they are both thick and creamy. You want this to be Greek-style.
- Mixed dried fruits with peel: to add lots of fruitiness in every bite.
- Salt: for flavour.
- Dairy-free milk: to brus over the tops (any milk is great).
- Apricot or orange jam: this adds the lovely sticky glaze.
Are these gluten-free and nut-free?
These are nut-free but I have not made these gluten-free. I can imagine they would work with a GF self-raising flour blend that contains xanthan gum but I have not tested it.
How do I make them?
These are ready in a few steps:
- Sift the flour and add the cinnamon: with a pinch salt to combine.
- Add in the yoghurt: and stir to a sticky dough.
- Fold in the fruits: and tip onto a lightly floured worktop.
- Knead with your hands for 1 minute: to form a smooth ball of dough.
- Divide into 6 equal pieces: and shape each one into a ball. Add more flour as needed.
- Place in a greased baking dish: and brush lightly with milk.
- Mix the flour and water: to make a paste.
- Pipe on the crosses: and bake in the oven until golden and rise.
- While warm, brush with the jam: and eat warm or cold.
How long will they last?
These are best enjoyed fresh on the same day but may keep for 1 day in a sealed container at room temperature, or frozen for 1 month and allowed to defrost.
What other recipes can I try?
For more no-yeast buns and yeasted bakes:
- Hot Cross Bun French Toast Bake
- No Yeast Chai Spiced Cinnamon Rolls
- Cinnamon Roll Muffins
- Hot Cross Bun Cinnamon Rolls
- Chocolate Orange Cinnamon Star Bread
Protein Hot Cross Buns (No-Yeast and Vegan!)
These light and fluffy seasonal Protein Hot Cross Buns are made without eggs of dairy and they contain no yeast. They are ready in under 40 minutes and are so delicious, packed with dried fruits and spices- and naturally vegan, too.
Ingredients
- 150g + 2 tbsp self-raising flour
- 30g Form Performance Vanilla Protein Powder (or more flour)
- 1 tsp ground cinnamon
- 240g thick dairy-free yoghurt (Greek-style)
- 100g mixed dried fruits with peel
- A pinch of salt
- 1 tbsp dairy-free milk
- 2 tbsp apricot or orange jam, to glaze
Instructions
- Preheat the oven to 160Fan/180ºC and lightly grease an oven proof dish.
- Sift the 150g flour and protein powder into a bowl and add the cinnamon. Stir in the yoghurt and salt and continue to reach a shaggy dough.
- Tip the dough onto a lightly floured worktop and add the dried fruits. Knead with your hands to bring to a smooth ball of dough (1-2 minutes). Add more flour to the surface as needed.
- Divide the dough into 6 equal pieces and roll into balls with your hands (use flour as needed).
- Place each bun into the dish so they just touch. Lightly brush with the dairy-free milk.
- With the 2 tbsp flour, add this to a small bowl with just enough water to make a thick paste. Place in a piping bag and snip off the end.
- Pipe the flour paste on top in crosses.
- Bake in the oven for 22 minutes, or until well-risen and golden brown all over.
- Immediately brush with the jam and then enjoy warm or cold.
- Best enjoyed on the same day as baking, or store in a sealed container for 1 day or in the freezer for 2-4 weeks. Allow to defrost and eat.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Protein Hot Cross Buns so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With no yeast love x
p.s. this recipe was first made with Form nutrition who I love and this blog post is not sponsored.
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