Instructions

• Combine yeast, milk and sugar in a jug and mix. Set aside.
• In a medium sized bowl, combine raisins, soda, water and the teabag, mix together and set aside.
• Place flour, baking powder, salt, sweetener or sugar and rind in the bowl of a stand mixer fitted with a dough hook. Mix for 30 seconds.
• Slowly add yeast mixture, raisin mixture, oil and vegan eggs, and mix on medium for 3 minutes, scraping down the bowl as needed.
• Add butter and mix for a further minute on high. 
• Place dough into a well oiled bowl, cover with two tea towels and leave in a warm place for 1 hour to rise.
• After an hour, preheat the oven to approximately 190 degrees Celsius and oil two circular cake tins. 
• Weigh the dough, then divide into 12 equal portions and place in a well oiled baking dish. Cover with a wet tea towel and leave to rise for 30 minutes.
• Place flour in a small bowl, and add water until you have a thick paste.
• Pour mixture into a piping bag and pipe crosses onto each bun.
• Bake for approximately 20 minutes or until buns are brown and spring back when touched. 
• Remove from the oven, then combine caster sugar with a splash of water and brush over warm buns. 
• Serve warm or at room temperature.