Hot Cross Buns

Reserve ¼ cup FATE mix for later use.  Combine together remaining FATE mix, yeast, sugar, salt, and spice in a large bowl.

Cut butter into small pieces and rub into the dry ingredients. Mixture will still be “floury”.  Stir in the mixed fruit.

Combine the low protein milk alternative and water in a small jug. Add to the dry ingredients. Using a large metal  spoon, stir together until well combined. Leave to stand; 2min.

Dust a work surface with the reserved FATE mix.  Place dough onto the dusted surface and knead until smooth, into a ball.  Slice ball into halves.  Roll each into a ball again, then divide each ball into 8 even sized wedges.  Knead each wedge to resemble a bun.

Line a tray with baking paper which has been lightly sprayed with oil.  Place buns onto tray, spaced approx. 2cm apart.  Leave in warm place to proof, covered with cling film; 25min. Buns will approx. double in size.  While dough is proofing, heat oven to 180°C and prepare topping.

To prepare cross topping, place flour, sugar, and water into a small bowl, stir until a smooth paste is formed.   Spoon into a piping bag.

Spray proofed buns lightly with oil, cut a cross onto each.  Pipe topping into the cross.   Bake  20min; until lightly browned on top.