• 1 tablespoon dry active yeast
• 2 tablespoons lukewarm water
• 4 cups all-purpose flour
• 1 ½ teaspoon spices: 1/2 teaspoon ground cardamom, 1/4 teaspoon ground nutmeg, 3/4 teaspoon ground cinnamon
• 1/4 cup sugar (or coconut sugar)
• 1/2 teaspoon salt
• 1 tablespoon orange zest
• 100 ml (1/2 cup) melted extra virgin coconut oil
• 200 ml (3/4 cup) Almond Breeze Vanilla Almond Milk, lukewarm, think bath temperature 37C
• 1 large egg, beaten
• 1/4 cup dried currants, soaked in water (or hot rum) for 1 hour or until soft

For the breezy crosses

• 1/4 cup Almond Breeze Vanilla Almond Milk
• 1/3 cup all-purpose flour

Glazing

• 1/4 cup white sugar
• 3 tablespoons water

1. Line a baking tray with baking paper. Set aside.
2. In a small mixing bowl, mix the dry yeast with the lukewarm water. Give it a good stir and set aside for 2-3 minutes until it thickens and activates. Stir again until it forms a paste with no lumps of yeast.
3. In a large mixing bowl, using a wooden spoon, combine the flour, spices, sugar, salt and orange zest.
4. Add the melted coconut oil, Almond Breeze Vanilla Almond Milk, activated yeast and beaten egg.
5. Mix well with the wooden spoon first, then bring everything together with your hands until you have a elastic and sticky dough. Rub your hands with a drizzle of vegetable oil to avoid the dough to stick to your fingers.
6. Add in the soaked dried currants. Keep kneading until everything is evenly incorporated.
7. Cover the bowl with a damp towel and let the dough rise for 1 hour in a warm place or until it doubled in size.
8. Punch down the dough with your hand to flatten and remove gas.
9. Transfer it to a lightly floured surface, roll into a cylinder and using a sharp knife cur into 16 even pieces.
10. Shape each into a ball and place them on the prepared baking tray, leaving enough space between each ball to expand.
11. Cover with a piece of oiled plastic wrap. Let rise for 15 minutes.
12. Mix the flour with Almond Breeze Vanilla Almond Milk, until it forms a thick paste that you can easily pipe onto the buns. Spoon the mixture into a pipping bag and with a small nozzle, pipe a cross on top of each buns.
13. Let rise for 20 more minutes, uncovered, the buns should expand a little.
14. Bake for 15 minutes at 220 C until the buns are golden brown. Cool down on rack while you prepare the sugar glazing.
15. In a small saucepan, under medium heat, cook sugar and water up to 100 C or until bubbles forms on the top.
16. Brush over warm buns. Enjoy the same day.