Hot Cross Buns
1 teaspoon sugar
1/2 cup lukewarm water
2 1/4 teaspoons yeast
3/4 cup lukewarm non-dairy milk
1/3 cup oil
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup sugar
1 tablespoon orange zest
2 tablespoon lemon zest
3 1/2 cups plain flour
1 cup dried fruit - raisins, currants - it’s up to you!
Juice of half a lemon
Add the yeast, 1 tsp of sugar, and lukewarm water. Let stand for up to half an hour, until the yeast is frothy.
Add the lukewarm milk, oil, salt, ground cinnamon, ground nutmeg, sugar, lemon zest, and 1 cup of flour. Mix with a spoon to combine.
Slowly add the 2 more cups of flour and begin to knead the dough.
If the dough is sticky, add more flour 1/4 cup at a time.
Continue to knead until it is no longer sticky - this can take up to 10 minutes. Add the dried fruit in at the end of your kneading.
Very lightly oil the inside of a medium-sized bowl, and place your dough inside.
Cover the bowl with a towel and let it sit in a warm spot until it has doubled in size, for around 1 hour.
After the hour has passed, punch the dough down and knead for a few seconds to get rid of any air pockets.
Separate the dough into 12 equal sized pieces.
Roll each piece into a ball and place each one onto a parchment lined tin - they can be close together.
Cover with a towel and place in a warm spot. Let rise for 30 minutes.
Preheat oven to 180c.
Bake for about 20 minutes, or until they are golden brown.
Whilst they are cooling, add icing sugar and the juice of your lemon together.
Mix well until it has all combined to form a thick icing.
With a spoon or otherwise, ice your buns.