Spicy vegan hot cross buns
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Strong plain flour |
| 1 | teaspoon | Ground mixed spice |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Grated nutmeg |
| 1 | Sachet easy-blend yeast | |
| 1 | ounce | Caster sugar |
| 3 | ounces | Currants |
| 1 | ounce | Mixed peel; chopped |
| Finely grated rind of one lemon | ||
| 3 | ounces | Vegan margarine; melted |
| 6 | fluid ounce | Soya milk; warmed |
| 2 | ounces | Plain flour |
| 1 | ounce | Vegan margarine |
| Water | ||
| 1 | ounce | Sugar |
| 2 | tablespoons | Water |
Directions
CROSSES
GLAZE
1. In a large bowl mix the flour, spices, yeast, sugar, currants, mixed peel and lemon rind. Make a well in the Centre and add the melted margarine and warmed milk. Mix until a soft dough is formed.
2. Turn out the dough onto a floured surface and knead for about 10 minutes. Place in an oiled bowl, cover with cling film and leave in a warm place until doubled in size. (1-2 hours).
3. Meanwhile to make the crosses, rub the margarine into the flour and add enough water to bind. Roll out the pastry quite thinly and then cut into thin strips.
4. Once the dough has doubled in size, knock it down and knead for 5 minutes. Divide into 12 pieces, roll each piece into a ball and place on a greased baking tray. Leave to rise again for about 30 minutes.
5. To make the glaze heat the water and sugar in a pan until the sugar dissolves. Leave to cool. Glaze each bun and top with pastry Crosses.
6. Bake at 180ø/350øF/Gas Mark 4, for about 20 minutes or until golden.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.