Nothing beats the aroma of freshly baked hot cross buns on Easter morning... or any morning. Try this dairy and egg free alternative loaded with all the traditional flavours of mixed spice, cinnamon and currants.
Combine flour, yeast, sugar, spices and currants in a large bowl. Make a well in the center.
Combine milk and spread in a small saucepan over medium heat and stir until melted. Mix egg replacer with 2 tbs water until smooth. Add to milk mixture and stir into flour mixture until combined.
Turn out onto a floured surface and knead for 5 minutes or until smooth. Lightly coat dough with flour and place into a clean, dry bowl. Cover with plastic and set aside in a warm place for 30 minutes or until doubled in size.
Punch dough down to its original size. Knead for 1 minute on a lightly floured surface until smooth. Divide into 12 even pieces and shape each into a ball. Place balls onto a roasting pan lined with baking paper, spaced 1cm apart. Cover with plastic and set aside in a warm, draught-free place for 30 minutes or until risen. Preheat oven to 190°c.
Meanwhile, for flour paste, combine flour, icing sugar, vanilla and 1/3 cup water in a small bowl and stir until smooth, adding a little more water if too thick. Spoon into a small snap-lock bag and snip off one corner. Remove plastic from buns and pipe crosses on top. Bake for 20-25 minutes or until buns are cooked through. Brush buns with jam and serve warm.