Cinnamon and Orange Hot Cross Buns

Lovely sticky orange glaze
Only one rise required
Makes 9 (easily doubled)

For The Batter

7g sachet easy-blend dried yeast
1 tsp light muscovado sugar
100g/4oz white bread flour
200ml/7fl oz hand-hot milk

For The Dough

300g/10oz white bread flour
1 tsp salt
2 tsp ground cinnamon
&1/2 tsp freshly grated nutmeg
grated rind of 1 orange
50g/2oz vegan margainre, cut into small pieces
50g/2oz light muscovado sugar
175g/6oz mixed dried fruit
1 Tbsp soy milk
1 egg replacer


For The Crosses

2 Tbsp plain flour

For The Glaze

1 orange
50g/2oz caster sugar

What Can Go Wrong

Starting the yeast off with a little of the flour shows the yeast is
working and also speeds up the rising process. This recipe has only one
rise rather than the usual two - but no lightness is lost as a result.

Make the batter: grease a baking sheet. In a large bowl mix together the
yeast, sugar and flour. Stir in the soy milk and mix to a smooth batter.
Cover the bowl with a clean tea towel and leave to rise for 25-30 minutes
until the surface is covered with large bubbles. Make the dough: sift
together the flour, salt, cinnamon and nutmeg. Stir in the orange rind,
add the vegan margarine and rub into the flour, then stir in the sugar and
dried fruit. Add the dry mix and the beaten eggsoy milk and egg replacer
to the batter, and mix to a soft dough; a large salad serving fork is
perfect for this. Tip the dough on to a lightly floured surface; knead for
5 minutes until smooth and no longer sticky. Knead in more flour if still
sticky after 5 minutes.

Divide the dough into nine equal pieces and shape each into a ball. Put on
the baking sheet, a little apart, in a three by three formation. Oil the
inside of a large polythene bag and put the buns and baking sheet inside
it, loosely tied. Leave to rise for 1&1/2 hours until the buns have
doubled in size and spring back when prodded. Preheat the oven to 220C/Gas
7/fan oven 200C. To make the crosses, blend the flour with two tablespoons
of cold water to make a paste. Put the paste in a small food bag and snip
off one corner. Pipe a cross on the top of each bun. Bake the buns for
15-20 minutes until risen and golden brown. Make the glaze: pare the
orange rind, then cut into fine strips. Put the rind and sugar in a pan
with three tablespoons of water. Bring to the boil, stirring, until the
sugar has dissolved, then boil rapidly to make a light syrup (1&1/2-2
minutes). Transfer the buns to a rack, brush immediately with the glaze,
then leave to cool. To freeze Pack into a large freezer bag and seal
tightly, removing as much air as possible.

Freeze for up to 3 months.



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