Tara Humphries, everydaywithallergies.com
This recipe is free from eggs, dairy and nuts.

Hot cross buns are a must-have for Easter time. These may take a little time to make but I am sure you will find they are as good as ones from the baker with the added benefit they are safe for those with allergies.

Makes 16
1¼ cups soy milk
⅓ cup caster sugar
2 small (7g) sachets dried yeast
4 cups plain flour
1 tsp ground cinnamon
1 tsp mixed spice
¾ cup sultanas
¼ cup currants
Egg replacer equivalent to 1 egg
100g dairy-free margarine
3 Tbs golden syrup

Paste for crosses:
⅓ cup plain flour
1 Tbs caster sugar
¼ cup water

Warm the milk and place it into a bowl with the yeast and sugar. Stir until combined and the yeast has dissolved. Set aside in a warm place for about 10 minutes until foamy.

Sift flour into a large bowl; add spices and a pinch of salt then stir in dried fruit.

Melt the margarine, then add it along with the yeast mixture and egg replacer to the flour and fruit. Stir the mixture until it forms dough. Knead on a floured surface for 5 minutes or until smooth and elastic. Sprinkle a little flour in a clean bowl, place the dough in and cover with plastic wrap. Stand in a warm place for about 1 hour or until doubled in size.

Divide dough into 16 equal-sized pieces and roll into balls. Place in a greased 23cm square cake tin. Cover with plastic wrap then stand in a warm place for about 30 minutes or until the buns have risen to the level of the tin’s rim.

Preheat oven to 200°C. Pipe the paste (see below) into crosses over the top.

Bake for 10 minutes then reduce oven to 180°C and bake for a further 15-20 minutes or until golden. Turn on to a wire rack. Brush warmed golden syrup over the top of hot buns as a glaze.

Serve warm.

Paste for crosses:

Combine flour and sugar in a small bowl; slowly add enough water while mixing to form a smooth paste, but be careful to not make it too runny. Spoon mixture into a piping bag.