Zesty Marmalade Buns

Set the mixer running on low–medium speed and gradually pour the oat milk mixture into the dry ingredients until evenly combined. Increase the speed and knead for 10–15 minutes, or until the dough is shiny and elastic. You can also do this by hand.

On a lightly floured work surface, shape the dough into a round. Then lightly oil the bowl, put the dough back in, cover and leave to prove for about 1 hour, or until doubled in size (this could take up to 2 hours if your kitchen is cold).

To make the filling, stir together the marmalade, olive oil and cinnamon in a small bowl until smooth; set aside. Line a 35 x 30cm / 14 x 12″ baking tray with baking parchment.

Turn out the dough onto a lightly floured surface and roll out to a roughly 30 x 45cm / 12 x 18″ rectangle. Spread the filling evenly over the dough using a palette knife or the back of a spoon and sprinkle over the lemon and orange zest. Starting from the shorter side, roll up the dough into a neat log shape. Don’t worry if some of the filling runs out, you can spoon it over the buns once they’re in the tin. Use a serrated knife to cut the log into 9 slices about 2cm / ¾″ thick. Arrange the buns roughly 2cm / ¾″ apart on the lined baking tray. Cover and prove again for 1 hour or until almost doubled in size.

Preheat the oven to 160°C fan / 350°F. Scatter the top of the buns with 1–2 tablespoons of coconut sugar, then bake for 30 minutes until golden. Remove from the oven and place on a wire rack.

Gently melt the remaining 2 tablespoons of marmalade in a small saucepan set over low heat (or in the microwave) and then spoon over the warm buns. Serve warm with a cup of tea.