Kaninboller or Hot Cross Buns

I took a break from crafting to create these cute and delicious Easter bunnies that are free from egg, dairy, nuts and amines (dried fruit, chocolate). They’re cheap and easy to make: you just need some time.


…I’m going to work on the cuteness… 😉

Preparation: 2 hours and 20 minutes (~1.5-2 hours of waiting, ~20 minutes of effort)

Makes: 12 buns


  • 5C lukewarm water
  • 5g (1.5tsp) yeast
  • 3tsp caster sugar
  • 1tbp oil
  • 5C plain flour
  • Pinch of salt
  • Spices (e.g. 1/4tsp nutmeg, 1/4tsp cloves, 1tsp cinnamon). Other options: cardamom
  • Flour paste crosses or mylk for rabbit ears


Stir yeast into lukewarm water. Add and stir in sugar. Add oil.

In another bowl, place dry ingredients: plain flour, salt, spices.

Mixed wet into dry. Leave to prove for 1-1.5 hours (until it doubles in size). (It was a cold day, and it didn’t look ready at 1 hour.)

On a floured bench, kneed and divide into 12 buns.

Roll into oval rabbits or circle hot cross buns. Place on oiled tray. Leave for half an hour to grow.

Pre-heat oven to 180°C fan forced (otherwise 200°C).

Leave buns plain. Or decorate buns as Hot Cross Buns with flour paste crosses. Or as Kaninboller: cut ears with scissors and poke holes for eyes with a toothpick/skewer (coat ears with mylk or aquafaba to encourage darkening).

Bake for 10 minutes or until they brown a little.

Inspiration: Kaninboller by My Little Kitchen


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