Preheat the oven to 165 c fan-forced or 175c. hot air
- Place all the dried ingredients including the orange zest, currants, and spice into a bowl. In a separate bowl combine the eggs with the oil and vanilla and whisk.
- Pour the egg mixture into the dry ingredients and mix well. Give the mix 5 minutes to rest and you will find that the mix will become thick and firm enough for you to roll it into 12 equal balls. Grease and line a baking tray or baking dish and sit the buns into the dish, they will spread so give them a little room.
- With a sharp knife make a cross on top of each of the buns before they go into the oven.
Bake for 40 minutes until the tops are golden – check on them after 30- 35 minutes depending on your oven. The buns should be springy when touched with your finger.
When they are done, allow cooling before piping on the cream cheese cross. Then serve.
- Keep the hot cross buns in an airtight container in the fridge for up to 2 weeks. To reheat, cut in half and toast in the toaster or under the grill or microwave for 30 seconds.
The buns will last for at least 6 months in the freezer