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All last week I had been thinking about these guys, I have been experimenting lately with using mashed potatoes as an egg substitute and it works great in this recipe too. These turned out so light and fluffy and were very tasty. I just stuck to golden raisins but feel free to add some additional candied fruit. I have been over using my bread machine a bit lately, so I made these the old fashioned way, but I have no doubt they would work fine in a machine also.

Hot Cross Buns

(Makes 12 buns)

½ cup warm water

2-1/4 tsp. yeast

1 tsp. sugar

¾ tsp. cardamom

¾ tsp. sea salt

4 Tbsp. vegan margarine, softened

¾ tsp. vanilla extract

1 tsp. orange zest

1 cup white whole wheat flour

1-1/2 cups all purpose flour

¼ cup mashed potatoes

1/3 cup golden raisins


½ cup powdered sugar

2 tsp. water or non-dairy milk

In a large bowl combine water, yeast and sugar mixing to dissolve. Let stand for about 5 minutes until the mixture begins to look bubbly. Add cardamom, salt, margarine, ¼ cup sugar, vanilla, zest and 1 cup white whole wheat flour. Blend with a whisk or on low speed with a hand mixer until just combined. Add mashed potatoes and most of the all purpose flour stirring with a wooden spoon until incorporated. Turn out on to a board and knead for about 10 minutes, adding the rest of the flour as necessary to keep from sticking. Shape into a ball and put in a lightly oiled bowl. Set aside covered to rise in a warm place for about an hour or until doubled in size. Turn dough back onto board and knead in the raisins. Cut the dough into 12 even pieces and let rest for about 15 minutes. Shape dough pieces into balls and put them on a parchment lined baking sheet about ½ in. apart. Let rise covered again for about 45 more minutes. Bake in a 375 degree oven for about 20 minutes. Transfer to a cooling rack, once cool prepare the icing and apply in lines, this can be done by putting the icing in a small plastic bag with a small corner cup off.