Hot Cross Buns II Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 24

Ingredients:
4 1/2 cups All-Purpose Flour
1/3 cup Granulated Sugar
2 tablespoons Quick Rise Instant Yeast
1 teaspoon Salt
2 teaspoons Cinnamon
1/2 teaspoon Grated Nutmeg
2 cups Warm Water
1/4 cup Melted vegan margarine
2 liquid egg replacers
1 cup Raisins or part currants
1/2 cup Mixed Candied Peel
1 1/2 cup Icing Sugar
2 tablespoons soy Milk

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Directions:

In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg. Stir in warm water and vegan margarine, then egg replacers. Using a wooden spoon, vigorously stir dough until smooth and elastic. Stir in raisins and candied peel. Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full.

Brush tops with melted margarine. Cover and let rise in a warm place until almost double, about 20 - 30 minutes.

Bake in an oven preheated to 375 degrees for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 - 15 minutes.

Combine icing sugar with soy milk until smooth; place in a piping bag or spoon on top of buns to make crosses.

This recipe from CDKitchen for Hot Cross Buns II serves/makes 24