Ingredients
350g
/12oz strong plain flour
5ml/1 teaspoon ground mixed spice
5ml/1 teaspoon ground cinnamon
5ml/1 teaspoon grated nutmeg
1 sachet easy-blend yeast
25g/1oz caster sugar
75g/3oz currants
25g/1oz mixed peel, chopped
Finely grated rind of one lemon
75g/3oz vegan margarine, melted
175ml/6floz (approx) soya milk, warmed
Crosses
50g/2oz plain flour
25g vegan margarine
Water
Glaze
25g/1oz
sugar
30ml water
Method
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 some of the warmed milk.
Mix until a soft dough is formed, adding
more milk if necessary.
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).
Meanwhile to make the crosses, rub the margarine into the flour and add enough
water to bind. Roll out the pastry quite thinly then cut into thin strips.
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 leave on a greased baking tray.
Leave to rise again for about 30 mins.
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.
Bake at 180°C/350°F/Gas Mark 4 for about 20 minutes or until golden.
Please
credit The Vegetarian Society
© 2001
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