WEIGHLESS HOT CROSS BUNS

WEIGHLESS HOT CROSS BUNS
The best homemade buns I have had so far.
2 teaspoons active dry yeast
120 ml low fat milk, warm
1 egg
1 tablespoon butter
4 teaspoons sugar
¼ teaspoons salt
190 g flour
40 g raisins and 20 g currants (or extra 20g raisins )
¼ teaspoon ground cinnamon
pinch of allspice
1 tablespoon water
1 egg yolk
Icing:
¼ cup icing sugar
5 drops vanilla essence
1 teaspoon low-fat milk
Dissolve the yeast in the warm milk, stir in the butter, whole egg, salt and sugar.
Mix together the flour, dried fruit and spices. Add ¾ of the flour mixture to the milk mixture and mix well.
Stir in the remaining flour, one teaspoon at a time, until the mixture forms a soft dough. Turn onto a floured surface and knead until soft and elastic. Place in a bowl that has been coated with non-stick spray, cover and leave in a warm place until it doubles in size. Punch down the dough, divide into six even-sized balls and place on a baking tray that has been coated with non-stick spray. Cut a small cross into the top of each ball using a sharp knife and leave to rise for about 30 minutes or until it doubles in size. Whisk together the water and egg yolk, brush over the dough and bake in a preheated oven at 190ºC for 15 minutes. Mix together the icing ingredients and pipe a cross onto each bun.
Recipe tested: Tertia Jardine-Simons