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What's in My Fridge?

CURRANT BUNS (Vegan)

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Method

PREPARATION

1. Weigh out wholemeal and white FLOURS then sieve 8 OZ FLOUR into a large bowl with 1 OZ MUSCOVADO SUGAR and mix in QUICK YEAST. Pour in the SOYA MILK and WATER. Mix well. Then cover bowl with damp tea towel (or cling film) and leave yeast mixture in warm place to rise for 20 minutes.

2. Check CURRANTS to remove any hard stocks still attached to dried fruit and grate LEMON. (These are little jobs that children can do very carefully if they ask if they can help with the baking).

3. Sieve remaining 8 OZ FLOUR, 3 OZ SUGAR plus SOYA FLOUR, SALT, MIXED SPICE, CURRANTS, LEMON RIND and PEEL into another bowl.

4. Melt MARGARINE.

5. When the YEAST MIXTURE is ready and rising, stir in melted MARGARINE then other sieved dry ingredients.

6. Mix thoroughly by hand or beating with a wooden spoon. If too sticky, sprinkle in more flour. Knead lightly in bowl to form into firm dough, cover again with damp tea towel (or cling film) and leave to rise for 45 minutes until dough has doubled in size.

7. Oil 3 baking trays.

8. When dough has risen well cut off 4 OZ portions and roll into balls on a lightly floured or oiled surface. Dust hands with flour if dough sticky.

9. Work each lump of dough, flattening with fingers and roll into a ball shape using firm pressure from the inside of palm. The fingers are slightly curved to shape the dough and it gets caught in the centrifugal action to become round. Place on oiled tray with twirl facing upwards.

10. Repeat to all dough pieces until 6 balls are evenly spaced on tray. Press each down gently to flatten slightly, roll edges in the oily tray and flip over so that both sides receive a coating of oil. Press down gently to flatten again. Pat with water (or cover with loose cling film).

11. Continue working with dough to fill trays and leave somewhere warm to rise for 1/2 - 1 hour.

12. Prepare SYRUP (for brushing over hot buns) by mixing in a cup:

2 TABLESPOONS DEMERARA SUGAR

4 TABLESPOONS BOILING WATER

BAKING

13. Bake in hot oven 225 degrees C/450 degrees F for 7 -10 minutes until nicely brown. Glaze tops immediately with syrup upon removing from oven using a pastry brush dipped in syrup. Remove from tray and place on cooling rack.

14. Eat spread with margarine.

Tips

* DOUBLE or TRIPLE the quantity for a big bake-in of BUNS!
* Put a PASTRY CROSS (flour and water mixed to pastry dough) on bun before baking to make HOT CROSS BUNS.
* Try different FLOUR ratios.
* FREEZES well.