|6 floz||Soya milk; warmed|
|1 ounce||Vegan margarine|
|1 teaspoon||Ground cinnamon|
|1 ounce||Mixed zest; chopped|
|12 ounce||plain flour; Strong|
|1 teaspoon||Grated nutmeg|
|rind of one ?; Finely grated|
|2 ounce||Plain flour|
|1 sachet||easy-blend yeast|
|1 ounce||Caster sugar|
|3 ounce||Vegan margarine; melted|
|1 teaspoon||Ground mixed spice|
|1||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 180?/350F/Gas Mark 4, for about 20 minutes or until golden. Converted by MC_Buster. Converted by MM_Buster v2.0l.|
Members may upload new images for this recipe by logging in.
Members add reviews for this recipe by logging in.