Hot Cross Buns

lactose and egg free


500 g strong white flour
1/4 tsp salt
2 1/2 tsp ground mixed spice
1 1/2 tsp cinnamon
14g easy blend dried yeast (
50 g caster sugar
grated rind of 1 lemon
175 g raisins
175 g mixed peel.
75 g soya marg
1 c soya milk
1 oz caster sugar
2 tbsp soya milk


Mix flour, salt, spices, yeast, sugar, lemon rind and fruit.
Melt marg and mix with soya milk, then add to the flour mixture to make a
Knead on a lightly floured board for 10 minutes. Place in a lightly oiled
bowl, cover with a clean tea towel and leave in a warm place to rise for
up to 2 hours, until the dough has doubled in size.
Turn the dough onto a lightly floured surface and give 4 or 5 kneads to
knock out most of the air. Divide the dough into 12 pieces and shape them
into balls.
Place on a baking tray lightly dusted with flour and flatten slightly.
Cover with the tea towel and leave for 45 minutes.
To make the crosses, roll some pastry out and cut out some long narrow strips.
Lay them over the buns in cross shapes, and then brush the buns with soya milk.
Bake for 20 minutes in a moderately warm oven (approx 160C) until golden.
Meanwhile dissolve sugar in soya milk. As soon as the buns come out of the
oven, brush them generously with the sugar glaze. Cool on a wire rack.

See other recipes submitted by Lynne Ryan