Vegan Hot Cross Buns

Start by making the dough. Add margarine to a small saucepan and melt over low heat. Add the milk and sugar and stir to dissolve. Remove the saucepan from heat and let sit for 10 minutes, until the mixture cools down to lukewarm temperature.

Add flour, yeast, salt and spices to a large bowl and mix. Make a small well in the middle of the bowl, add the milk mixture, and stir with a spoon/spatula until it forms a rough dough. Transfer the dough onto a lightly floured surface, knead it for 3-4 minutes.

Flatted the dough into a disc, add the dried fruit and fold it into the dough. Continue to knead the dough for 5-6 minutes, until it's soft and springy.

Lightly oil the mixing bowl and transfer the dough back in. Cover the bowl with a damp tea towel or cling film, and let it sit in a warm place until it has doubled in size (1-2 hours).

Line a large baking tray with parchment paper. Once the dough has risen, transfer it back to a floured surface. Gently knock the air out of the dough with your hands.

Divide the dough into 10 portions and roll them into balls, transferring them onto the baking tray as you go, leaving a couple cm between each. Cover the tray with a tea towel and leave them in a warm place for one last rise - for around 45 minutes. 

Preheat the oven to 190˚C. Prepare the cross mixture by combining flour, 50 ml water and sugar in a small bowl, mixing to make a thick paste. Add a few extra drops of water if the mixture feels too thick. It shouldn’t be runny but should be spreadable. If you have a piping bag, transfer the mixture into that, if not use a spoon.

Once the buns have risen, trace a cross over the top of the buns - with either the piping bag or spoon - one line at a time. 

Bake for 25-30 minutes, until golden brown. Once baked, brush the buns with marmalade or maple syrup.