It’s almost hot cross bun season, and after seeing the viral Biscoff-filled version in Australian supermarkets, I had to recreate them. Made with just 8 ingredients, these buns have the traditional light and fluffy texture you love, filled with a rich, melty Biscoff center. My recipe is egg-free and dairy-free, and the best part is they’re super simple to make.
We start by activating the yeast in a warm mixture of milk and butter for perfectly risen dough. The dough is divided into 6 equal parts, each filled with smooth Biscoff spread, then carefully sealed and topped with a cross. They are left to rise for a pillowy soft texture before being baked until golden. Serve warm for the ultimate Easter treat.
These buns have a traditional light and fluffy texture and are filled with an indulgent center of melty Biscoff spread. They are egg-free, dairy-free, and super simple to make.
Biscoff Filled Hot Cross Buns (Egg-Free, Dairy-Free)
These Biscoff Filled Hot Cross Buns are perfect for the Easter season. Made with only 8 ingredients, they are light, fluffy, and filled with melty Biscoff spread. Enjoy these delightful treats warm!
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Biscoff Filled Hot Cross Buns
- Category: Dessert
Ingredients
Dough:
- ¾ cup plant-based milk (almond, soy, or oat)
- ¼ cup dairy-free butter
- 2¼ tsp active dry yeast (1 packet)
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground allspice
Filling:
- ½ cup Biscoff spread
Cross Paste:
- ¼ cup all-purpose flour
- 3–4 tbsp water
Instructions
Prepare the Dough:
- In a small saucepan, heat the plant-based milk and dairy-free butter until warm (about 110°F). Remove from heat and sprinkle the yeast over the mixture. Let it sit for 5-10 minutes until foamy.
- In a large bowl, whisk together the flour, granulated sugar, salt, cinnamon, and allspice.
- Add the yeast mixture to the dry ingredients, mixing until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling:
- Scoop the Biscoff spread into small spoonfuls and place them on a lined baking sheet. Freeze for about 30 minutes until firm.
Assemble the Buns:
- Punch down the risen dough and divide it into 6 equal pieces.
- Flatten each piece of dough and place a frozen scoop of Biscoff spread in the center.
- Carefully seal the dough around the Biscoff, forming a ball.
- Place the buns on a greased baking sheet, cover with a damp cloth, and let them rise for another 30 minutes.
Add the Cross:
- In a small bowl, mix the flour and water to make a thick paste.
- Transfer the paste to a piping bag or a plastic sandwich bag with a tiny corner snipped off.
- Pipe a cross over the top of each bun.
Bake the Buns:
- Preheat your oven to 350°F (175°C).
- Bake the buns for 20-25 minutes, or until golden brown.
- Allow the buns to cool slightly before serving.
Serve:
- Serve the buns warm for the ultimate melty Biscoff experience.
Notes
- Plant-Based Milk: Ensure the milk is warm but not hot to activate the yeast properly.
- Biscoff Spread: Freezing the Biscoff spread helps it stay in the center of the buns during baking.
- Rising Time: Make sure to allow enough time for the dough to rise properly for the best texture.
