Vegan Hot Cross Buns

My personal twist on an easter fav...

HOT CROSS BUNS (vegan)

Buns:

½ cup soy milk
½ cup boiling water

½ cup cold water
1 teaspoon raw sugar
1 level tablespoon yeast (make sure its fresh)
4 cups white flour
1/3c raw sugar
1/4 teaspoon salt
1 tablespoon margarine
1 cup mixed crasins and orange glace peel

1½ tablespoon cinnamon

½ teaspoon all spice

½ Teaspoon cardamon

½ teaspoon coriander (dried spice not the leaf!) 

Crosses:

1 tablespoon margarine.

1/3 cup flour

2 tablespoon icing sugar

2 tablespoons water

Glaze:

2 tablespoon brown sugar

1/3 cup boiling water

Pour milk and water into a bowl. Stir in sugar, sprinkle over yeast. Set aside for approx. 5 minutes or until yeast mixture is frothy. Using a larger bowl, mix together flour, extra sugar and salt. Rub in margarine, add fruit and spices. Make a well in the centre, pour in yeast liquid mix thoroughly, dough should be slightly sticky - a little more warm liquid may need to be added. It could be up to an extra 1/4 cup. Turn onto a lightly floured bench and knead for 10 minutes. Return dough to a warm, greased bowl, leave in a warm place to double in bulk. Approx. 1 hour. Punch dough down, turn onto a lightly floured bench, knead 2-3 minutes.

To shape buns: Divide dough into 16 pieces. Shape into balls. Place onto a lightly greased tray, one finger width apart. Return to a warm place to double in bulk. Approx. ½ hour. At this stage carefully place on crosses.

Crosses: Rub 1 tablespoon margarine into flour and icing sugar then mix to a soft dough, using 2 tablespoons cold water. Divide into 2 portions then roll each into a long string the thickness of your cross. Cut into appropriate lengths and place carefully onto risen buns just before they go into the oven. Press down ends with a little water so it sticks.

Glaze: Mix the sugar in the boiling water until it dissolves. Using a pastry brush onto the buns for the last 2-3 minutes of their baking time.

Bake at 220degC for 8-10 minutes.

Should make approx 16 buns.