Fruit Tea Cakes

STARTER:
1 cup (4 1/4 ounces) Unbleached all purpose flour
1/2 cup (4 ounces) cool water
1/8 tsp. instant yeast

Mix the ingredients in a small bowl, cover, and let rest for 6-8 hour, or overnight. The mixture will become bubbly

DOUGH:
all of the starter
3/4 cup (6 ounces) almond milk
1 "egg" replacer egg
3 1/4 cups (13 3/4 ounces) Unbleached all purpose flour
4 Tbsp. (2 ounces) earth balance butter substitute
2 Tbsp. organic cane sugar
1 tsp. instant yeast
1 1/2 tsp. salt
1 tsp. vanilla extract

FILLING:
1/4 cup (2 ounces) dried cranberries
1/4 cup (2 ounces) dried chopped apricots
1/4 cup (2 ounces) chocolate chips
1/4 cup (2 ounces) of walnuts

TOPPING:
1/4 cup (1 3/4) organic cane sugar
1 tsp. vanilla extract
1 Tbsp. water


DIRECTIONS:
Combine the dough ingredients, mixing and kneading to form a smooth, supple dough. Or prepare dough using a bread machine set on the dough cycle. Knead in the fruit, chocolate chips and nuts. Form the dough into a ball, and place it in a greased bowl. Cover and let rise in a warm place for 1 1/2 hours; it should puff significantly, but may not double.

Gently deflate the dough. Divide it into twelve 3 1/4- ounce balls. Place balls into individual paper pans or into a greased 9" x 13" pan. Cover and let rise for 1 hour. Towards the end of the rising time, preheat the oven to 350 degrees.

Stir together topping ingredients until liquid, then drizzle over the dough. Bake the bread for 30-35 minutes for the individual breads, or 40-45 minutes for the pan, until golden brown. Yield: 12 tea buns.