Add the flour, oats, cinnamon, vanilla and orange zest to a large mixing bowl
Mix yeast with warm water and whisk until frothy
Add the milk, coconut oil and honey to a small saucepan over a low heat, and stir well until honey has dissolved into the milk. The mixture needs to be hot but not boiling
Pour the wet ingredients, including the yeast, into the bowl with the dry ingredients and mix well
Knead for a couple of minutes and fold the raisins into the dough as you knead
Roll the dough into a ball, place in a clean bowl and cover with a tea towel. Leave dough to rise in a warm place for one hour
Lightly flour the bench and knead the dough for a couple of minutes
Break the dough into small pieces and shape into balls. The mixture makes roughly 8 buns
Cover with a tea towel and leave in a warm place for another 30 minutes
Preheat your oven to 160 Celsius or 320 Fahrenheit
Once the rolls have had time to rest, beat an egg white with a little milk and brush the tops of the rolls with the egg wash
Bake for 35 minutes or until golden and allow to cool
When the buns have cooled, add 50 grams of white chocolate to a double boiler and slowly melt
Add melted chocolate to a piping bag and pipe on the cross
Recipe by at https://www.caseyjade.com/hot-cross-buns/