| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian , Veg1 |
1 |
servings |
INGREDIENTS
| 12 |
oz |
Strong plain flour |
| 1 |
ts |
Ground mixed spice |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Grated nutmeg |
| 1 |
|
Sachet easy-blend yeast |
| 1 |
oz |
Caster sugar |
| 3 |
oz |
Currants |
| 1 |
oz |
Mixed peel; chopped |
|
|
Finely grated rind of one lemon |
| 3 |
oz |
Vegan margarine; melted |
| 6 |
fl |
Soya milk; warmed |
| 2 |
oz |
Plain flour |
| 1 |
oz |
Vegan margarine |
|
|
Water |
| 1 |
oz |
Sugar |
| 2 |
tb |
Water |
INSTRUCTIONS
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 180°/350°F/Gas Mark 4, for about 20 minutes or until golden.
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