Low Fat Hot Cross Buns

Makes 16 buns

14g/0.5oz dried yeast or 30g/1oz compressed yeast
1/2 cup castor sugar
1 teaspoon cinnamon
1 1/2 cups skim milk, warmed
4 cups plain flour
1 teaspoon salt
1 teaspoon allspice
60g/2.1oz praised reduced-fat margarine
1 egg beaten
1 cup sultanas

PASTE FOR CROSSES:
1/4 cup plain flour
1/4 cup water

GLAZE:
2 tablespoon hot water
2 tablespoon castor sugar
1 teaspoon powdered gelatine
1/2 teaspoon mixed spiced

In a bowl, combine yeast with 1 tablespoon of the sugar, and the warmed skin
milk. Stir until the yeast and sugar are totally dissolved. Cover and stand in
a warm place for 10 minutes, until bubbly. In another bowl, combine remaining
sugar with flour, salt and spices. Massage in margarine, then include the
yeast and milk mixture, egg and sultanas. Mix well, cover the bowl, and let
mixture rise for 30 minutes in a warm place. Transfer dough to a floured
surface and knead until smooth. Divide the dough into 16 pieces and knead
pieces into round shapes. Place buns into a well-greased, 25 cm/10 inch
square cake tin. Let rise in a warm place for 10 mins. For paste for
crosses. Mix the flour and water. Transfer into a piping bag with a small
plain hole. Bake in the oven for 15-20 mins at 210C/410F. 5.- For the glaze:
Mix all the ingredients in a small pan. Cook over a low heat until dissolved,
or place in the microwave for 30 secs on high-stir well, until the sugar has
dissolved while buns are still hot, brush with glaze.
Jenn B aka Mom2Sam and Tiny

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