Ingredients

The following ingredients have 12 Servings
  • 250g / 2 cups strong / bread flour
  • 250g / 2 cups all purpose flour
  • 1½ tsp salt
  • 7 g / 2¼ tsp instant dried yeast
  • 50 g / 2 oz caster sugar
  • 1 tsp cinnamon, mixed spice or allspice
  • 100 g / 3.5 oz raisins / sultanas
  • 50 g / 2 oz of applesauce
  • zest of 1 orange
  • 125 ml / ½ cup + 1 tsp plant milk (we used homemade almond milk)
  • 125 ml / ½ cup + 1 tsp lukewarm water
  • 30 ml / 2 tbsp olive oil, plus extra for coating
  • 45 g / 3 tbsp all purpose flour
  • 60 ml / ¼ cup water
  • 1 tbsp of apricot jam or orange marmalade
  • 1 tbsp of water

Instruction

  • Mix the flour, salt, yeast, sugar, cinnamon or allspice, raisins, applesauce and orange zest in a large mixing bowl.
  • Pour in the lukewarm (not cold!) water and plant milk and stir everything together with a wooden spoon. Then add the olive oil and combine.
  • When the mixture has mostly stuck together turn the mixture out on to a work surface. Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. Reform the dough, turn it 90 degrees and start again. Repeat this for 10 minutes. See this recipe for photos on how to knead if you're unsure.
  • When the dough is shiny and smooth, put it in a large mixing bowl, coat in a thin layer of olive oil and cover the bowl with a tea towel. Leave it in a warm place (but not too warm - ie not next to an open fire!) for between one and two hours (until it has doubled in size).
  • Empty the dough out on to a work surface and push the air out with your fingertips.
  • Split the dough into twelve equal parts - best to use kitchen scales here.
  • I tend to shape my rolls by spinning the roll in a circle and tucking dough underneath until you are left with a smooth sphere of dough with the dough bunched up underneath.
  • Pre-heat the oven to 200° C / 390° F. Lay the dough balls out on an olive oil-greased baking tray in a 3x4 grid so that they just touch each other (they will merge with each other as they expand during proving). Cover with cling film and leave for 30-60 minutes or until they have doubled in size.
  • Mix the all purpose flour and water in a small bowl until you have a mixture that is claggy and gluey.
  • Put the flour / water mixture in a piping bag (or plastic bag with the corner cut off) and pipe crosses (or whatever letters or designs you like!) on each of the buns.
  • Place the buns in the oven for 15-20 minutes until the buns are golden.
  • While the buns are cooking mix the water with the jam in a small saucepan on low heat until the jam is diluted ready for glazing.
  • Glaze the buns as soon as they are out of the oven until they are lovely and shiny then place them on a wire rack to cool.