Buns

• In a large bowl or stand mixer, whisk together yeast, 1 tablespoon date sugar, and non-dairy milk. Set aside.
• In a small bowl, whisk together water and milled flax seed. Set aside.
• In a medium bowl, whisk together remaining bun ingredients, except currants or raisins.
• By now, the yeast mixture should be nice and bubbly. Add the flax seed mixture.
• Start adding the flour mixture a spoonful at a time, until it is all incorporated.
• If kneading by hand, knead for 10 minutes. If using a stand mixer, knead for 5 minutes.
• Cover and let sit to rise in a warm place, until doubled in size (1-2 hours).
• Punch down and let sit for 4 minutes.
• Divide into 16 balls and place on a baking sheet.
• Cover and let rise again until doubled again (30-40 minutes).
• Preheat oven to 400 degrees F.
• Deeply score the top of each bun with a sharp knife or razor blade in the shape of a cross.
• Bake for 10-12 minutes, or until the buns are lightly browned.
• As soon as the buns are out of the oven, glaze with date syrup.
• Let buns cool completely on a wire rack.
• Meanwhile, combine raw cashews and water for the frosting in a high speed blender until smooth. Let the cashews soak in the water for about 1/2 hour if you have a regular blender.
• Pipe the frosting into the crosses on the buns.