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
Cross
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.