hot cross buns 1 lb plain flour paste for crosses glaze crumble yeast into basin, mix with 1 tsp each previously measured flour and sugar, mix in warm soymilk. stand in warm place 15 minutes. sift flour, salt and spices into a large bowl. rub in nuttelex, add sugar. add egg replacer to yeast mixture. add the yeast mixture to the flour mixture and mix to a soft dough. cover with a clean cloth and let stand in a warm place 1 hour till doubled in size. turn onto a lightly floured board. knead well for about 15 minutes until dough is smooth and elastic. cut into 9 evenly sized pieces, and knead each piece into a round. placed onto a tray 1/2 inch apart. allow to rise again until almost doubled in size. mix the cross mix ingredients to a paste and pipe crosses on top of the buns. bake at 210 degrees 15-20 minutes or until golden. remove from the oven and brush with glaze made by dissolving sugar in water. cool in a wire rack. |