Hot Cross buns for lent

Materials

3 glasses of orange juice

3 cups sugar

2 cups olive oil

3 teaspoons baking soda

1 teaspoon powdered cloves

1 teaspoon cinnamon

little lemon zest (optional)

500 g. golden raisins

1 1/2 teaspoon baking powder

flour for all purpose, as it take to get a soft dough

For the Cross

75g plain flour, plus extra for dusting

• For the glaze

  3 tbsp apricot jam

Method 

In a large bowl, combine the sugar with olive oil to melt. Dissolve soda in orange juice and add to sugar mixture and oil.

Then add, while stirring well, all the other ingredients except raisins. When you obtain a soft dough, add the raisins.cover and let it rise for at least one hour. With your hands work the dough again and to share these somewhat evenly. 

Heat oven to 220C/200C fan/gas 7. Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.

Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.