Easy buns! For us non-religious types, why don't we make hot cross buns all throughout the year and just call them not cross buns?

Makes 12

500 g flour

2 1/2 tsp dried yeast

1/4 c caster sugar

1 1/4 c mixed dried fruit (I used mixed peel and prunes)

1 Tbsp allspice

1 tsp cinnamon

1/2 tsp nutmeg

2 Tbsp apple sauce

2 Tbsp vegetable oil

1/2 c dairy-free milk

1/2 c warm water


2 Tbsp flour

3 Tbsp water

2 Tbsp apricot jam

In a large bowl mix together the flour, yeast, sugar, fruit and spices. 

Mix in the apple sauce, oil, milk and water until a shaggy dough forms.

Knead for 10 minutes on a floured surface until elastic and smooth.

Grease your bowl and place dough inside, cover with a tea towel and leave in a warm place to rise until doubled in size - up to 3 hours.

Punch down and knead once on a floured surface. Divide into 12 equal pieces and roll into balls.

Grease a baking tray or brownie tin and place rolls a little spaced apart. Cover with a tea towel and leave to prove for another hour or so.

Preheat oven to 200C.

Make the cross mixture by mixing the flour and water together to make a paste. Transfer to a piping bag with a small round nozzle or a plastic bag and snip the end. Pipe horizontal and vertical lines over the lines of buns.

Bake for 15-20 minutes until golden on top.

Remove from the oven and brush with warmed jam to get that sticky glow on the buns.

Best served warm with butter.