Hot Cross Buns

Breads & Quick Breads

The recipe for these OMS Friendly Easter treats was kindly sent in by Barbara Mortimer

Ingredients List for people
Units:
Instructions
  1. Heat the almond milk through so that it is warm but not hot. Then dissolve the yeast in. (Only if you are using fresh yeast and not dried.) 
  2. Put salt, flour, sugar, cinnamon (and dried yeast if using this) into a bowl or mixer
  3. Make a well in the flour mix and add the warm almond milk and yeast, olive oil and egg white.
  4. Knead or use hook on mixer for 10 minutes.
  5.  Cover with olive oil greased cling film and leave to rise to double the size (about an hour)
  6. Knock back and knead in the raisins, then cover and leave to rise again to double its size. 
  7. Divide the dough into 15 and roll into balls 
  8. Place on a non stick tray, cover lightly with the cling film and leave to rise again to double their size. 
  9. When risen, put the oven on to 180 degrees.
  10. Mix the white flour with the water to make a paste and pop into an icing bag. 
  11. Pipe the mixture into a cross on each bun.
  12. Cook the buns for about 25 minutes.
  13. Remove from oven and tap the bottom of one to make sure it's cooked (should sound hollow), then leave to cool on a wire tray.
  14. Meanwhile, heat and strain the jam, then brush onto the warm buns