Fluffy, fragrant, homemade Hot Cross Buns recipe!

3 teaspoons yeast
110g caster sugar
375ml oat milk
640g bread flour
2 tsp cinnamon powder
2 tsp Allspice
1/2 tsp salt
210g sultanas
1 - 2 oranges, zest only
50g / 3.5 tbsp unsalted butter or coconut butter

Method

Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook. Add butter, milk, sultanas and zest.

Mix until a smooth elastic dough forms. After 1 minute, add extra flour if required. Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size.

Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang. Remove cling wrap and punch dough to deflate. Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.

Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface.

Place the ball with the smooth side up on the tray. Repeat with remaining dough. Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray. Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).

CROSSES:

Mix flour and water until a thick runny paste forms - Spoon into a round 3 mm piping bag or small ziplock bag then snip corner. Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

Bake in preheated oven 180°C for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe. Remove buns from oven. Use overhang to lift buns onto a cooling rack.

Allow to cool to warm before serving. Best enjoyed with a hot cuppa