Hot Cross Buns are a seasonal yeast bread traditionally served on Good Friday. These enriched buns are spiced with ground cinnamon, nutmeg, and allspice, and are studded with raisins (or currants) and candied mixed peel.
1.Put the oat milk, spread, orange and lemon zest into a pan and heat until the spread has melted, and everything’s combined. Pour into a bowl and leave to cool until tepid.
2. In a bowl or the bowl of stand mixer, tip in the flour, yeast, caster, salt, mixed spice, cinnamon, sultanas and mixed peel. Stir to combine. Gradually pour in the warm milk mixture, either using your hands or a dough hook, and mix until a soft dough forms, you may not need all the liquid. Knead for 10 mins or until the dough becomes less sticky, springs back when you touch it and is smoother. Cover and leave for 2 hours until it’s double in size.
3. Line a large baking sheet with baking parchment. Knock the dough back by turning it out onto your surface and gently punching out the air. Divide the dough into 12 even-sized pieces. Roll each one into a ball, by pulling each side of the ball towards you and then roll it on the work surface with a bit of pressure. Arrange the buns on the baking sheet, leaving a 2cm space between each one. Cover and leave to rise for 45 mins.
4. Heat the oven to 220C/200 fan/gas 7. To make the cross, in a small bowl, mix together the flour with 1 tbsp of water at a time to create a thick, pipeable paste. Spoon it into a piping bag fitted with a small round nozzle and pipe crosses on the buns. Transfer to the middle shelf of the oven and bake for 15-20 mins or until deep golden brown.
5. Meanwhile, gently heat the jam in a small saucepan over a low heat to loosen. Pass through a sieve to remove any lumps. Once cooked, brush the warm jam over the tops of the buns. Set aside to cool a little before eating.