Nothing says Easter quite like spicy fruity hot cross buns for me, eat them hot with plenty of margarine.
Makes 12 small buns or 10 larger buns.
Combine the teaspoon of sugar and yeast with the warm water in a glass.
Heat the soy milk until almost boiling, remove from the heat and stir in the margarine until it is melted.
In a large bowl combine the flour, salt, all spice and cinnamon. When the yeast mixture has a head of froth add to the flour with the soy milk and margarine.
Mix and then turn out onto a well floured bench. Knead the dough for a minute or two then return to the bowl. Cover the bowl and leave to rise for an hour and half or until the dough has doubled in size in a warm place.
Half an hour before the dough is finished rising put the peel and sultanas in a small bowl with half a cup of water to soften.
Take the dough and knead it for a minute, then knead in the fruit. Cut the dough into 12 equal pieces and place on a baking tray just under an inch apart. Cover and leave to rise for another 40 minutes.
Preheat the oven to 200C / 390F.
Mix together 2 parts flour to 1 part water to make a thick paste. Spoon into a piping bag and pipe crosses onto each bun.
Bake in the oven for 10 minutes. While the buns are baking heat a few spoons of marmalade for the glaze. When the buns have baked for 10 minutes, remove them from the oven and brush the marmalade onto the buns.
Return the buns to the oven for 10 more minutes and then they are good to eat!