Spicy Vegan Hot Cross Buns
350g strong plain flour
1 tsp ground mixed spice
1 tsp ground cinnamon
1 tsp grated nutmeg
1 sachet easy-blend yeast
25g caster sugar
25g mixed peel, chopped
finely grated rind of one lemon
75g vegan margarine, melted
175ml soya milk, warmed
For the Crosses:
50g plain flour
25g vegan margarine
- 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 some of the warmed milk.
Mix until a soft dough is formed, adding
more milk if necessary.
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).
Meanwhile to make the crosses, rub the margarine into the flour and add enough
water to bind. Roll out the pastry quite thinly then cut into thin strips.
Once the dough has doubled in size, knock it down and knead for 5 minutes.
into 12 pieces, roll each piece into a ball and leave on a greased baking tray.
Leave to rise again for about 30 mins.
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.
Bake at 180C/350F/Gas 4 for about 20 minutes or until golden.