Dairy-Free Hot Cross Buns

Ingredients

• 2.3 teaspoons active yeast dry (one packet)
• 0.3 cup currants 
• 2 tablespoons dairy-free margarine soft
• 1 tablespoon your choice of dairy-free milk alternative plain
• 1  eggs 
• 1  egg white 
• 3.3 cups flour 
• 0.3 cup granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon ground nutmeg 
• 0.5 teaspoon juice of lemon 
• 1.5 teaspoons lemon zest 
• 2 teaspoons orange zest 
• 1.3 cups powdered sugar 
• 0.8 teaspoons salt 
• 2 tablespoons water 

Equipment

• bowl
• baking sheet
• oven
• whisk
• plastic wrap
• microwave

Directions

1. Combine the water and milk alternative and microwave until tepid, about 100ºF.
2. Add the sugar and yeast, and let sit for a minute.After the yeast becomes frothy, add the dairy-free margarine, egg, zest, salt, cinnamon, and nutmeg, and mix well.Slowly mix in the flour. When possible, begin to knead the bread with your hands, continuing to knead until it is smooth.
3. Place the dough in a greased bowl and cover with a clean cloth.
4. Let it rise until doubled in size, about one hour.Punch down the dough, and the dried fruit, and knead it into the dough.Cover with plastic wrap and let it rise again in the refrigerator overnight.The next day, let the dough come to room temperature for 30 minutes.Shape the dough into 16 balls, and space them apart on one or two greased cookie sheets.
5. Let rise until doubled, approximately 90 minutes.Preheat your oven to 400ºF.Slash a cross shape into the top of each bun, and brush with egg white, if desired.
6. Bake the buns for 10 minutes, reduce heat to 350ºF and bake for 15 minutes, or until golden.
7. Whisk together the glaze ingredients until smooth and pipe crosses onto the still-warm buns.