Hot Cross Buns

Breads & Quick Breads

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

3 hrs
Ingredients List for people
  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
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6 Comment(s)
Quoll (not verified)

Why add olive oil into the recipe? Use apple sauce instead. I'm surprised OMS published a recipe with even a small amount of olive oil in it given that George used to warn against oil creeping into the diet. it all adds up. This recipe should be edited to omit the oil. cheers and thanks for sharing, stay well


HI there, this was recipe kindly submitted by a member of the OMS community. 2 tablespoons of oil split over 15 buns in very minimal, and extra virgin olive oil in baking is acceptable on the OMS program, however we encourage OMSers to adapt these recipes to their own tastes.

LaurenAB (not verified)

I believe that 28 grams is too much yeast, it should be more like 1 1/2 tsp

Barbara Mortimer (not verified)

It should be about 1oz of fresh yeast or dried equivalent (Sorry, it wasn’t clear when sent in). I always use fresh as it gives a better result, but realise it can be difficult to get hold of.

Ella (not verified)

thanks for the recipe, I would replace the caster sugar with stevia (much lower quantity) and use sugar-free jam (sugar adds to any inflammation in the body) and use gluten-free flour where possible eg coconut flour.

Ann Marie (not verified)

Thanks Barbara for taking the time to submit this recipe, I’m just about to try to make them, I’m sure they will be as lovely as your scones ?

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