My first attempt at hot cross buns turned out pretty well!

2 1/2 tsp dried yeast
1/2 c warm water
1 tsp sugar
3/4 c non-dairy milk, lukewarm
1/3 c vegetable oil
3/4 tsp salt
1/4 c unrefined sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp lemon zest
1 tbsp orange zest
3 1/2 - 4 c flour
1/2 c raisins
1/4 c currants 

1 tbsp sugar mix with
1 tbsp boiling water
2 tbsp jam, heated, then sieved to remove any lumps

1/2 c icing sugar
2 1/2 tsp non-dairy milk
1/4 tsp vanilla extract

In a large bowl add the yeast, water and sugar and let stand for 10 minutes until frothy. Add the milk, oil, spices and salt and 1 c of the flour and mix until combined. Add the rest of the flour and raisins/currants and mix together, Turn out onto a floured surface and knead dough for up to 10 min until smooth and elastic.

Place in a greased bowl, cover with a plastic bag and put somewhere warm to double in size - around 2 hours.

Line a brownie tin with baking paper, making sure it overlaps the sides. Punch down dough and divide into 12 equal-sized pieces. Roll into balls and place into your tin. Cover with a plastic bag and leave to rise for 45 minutes.

Preheat oven to 180C. Bake for around 20 min until golden.

As soon as the buns are out of the oven brush with glaze and leave in the tin for 10 minutes then take out the buns using the baking paper and leave to cool on a wire rack, Leave the buns joined together.

Make the icing by mixing all the icing ingredients together. Transfer to a piping bag or a piece of baking paper rolled up into a cone. Snip a tiny bit of the end and pipe vertical and horizontal lines over the cold buns to make crosses.

Another way to make the crosses is to make a paste from 1/2 c flour, 1/2 c water and 2 tsp oil. Pipe this on the uncooked buns just before baking. Then glaze after baking.

Delicious warm with butter, or toasted the next day! Don't wait for Easter, make these any time of year.