Traditional Hot Cross Buns

For the buns:

• 150 ml milk (plant-based or non)
• 12 g fresh baker’s yeast
• 350 g strong bread flour (T45 to T80)
• 50 g unrefined cane sugar
• 1 egg
• freshly ground cinnamon
• 3 g fine salt
• 30 g odourless coconut oil
• 90 g raisins
• 1 egg for glazing

For the white crosses:

• 20 g strong bread flour (T45 to T80)
• 20 g water

1. In a bowl or the bowl of a stand mixer, place the slightly warmed milk (not too hot) and crumbled fresh baker’s yeast.
2. Add the flour, unrefined cane sugar, egg, mixed spice, cinnamon, salt, and coconut oil.
3. Knead by hand or with a stand mixer. Then add the raisins and knead again until you get a smooth dough.
4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a kitchen towel and let it rise for 1.5 to 2 hours.
5. After this first rise, punch down the dough. Divide it into 9 equal pieces and shape them into 9 small round buns.
6. Place the buns on a large baking sheet, spacing them slightly apart. Cover again with a kitchen towel and let rise for another 30 minutes.
7. Meanwhile, prepare the mixture for the white lines: in a bowl, mix the flour and water until you get a dough that is neither too liquid nor too thick. Transfer it to a kitchen pen or piping bag.
8. Preheat the oven to 180 degrees Celsius (conventional heat). Once the oven is hot, brush the buns with beaten egg and then make crosses with the flour and water mixture on each bun.
9. Bake for 15 to 20 minutes, depending on the oven, until the buns are lightly golden brown.
10. Storage: keep in a cool, dry place for up to three days. Freezing is possible after baking.