Warm milk and add plant based butter. Add yeast and let sit for 10 minutes. Milk must not be too hot. Just warm. I whisked in the yeast to spread it evenly through the milk. 

Meanwhile, I used tinned pineapple and chopped it up a bit finer. Add this to a bowl with the currants and cinnamon. Mix well and sit aside.

Transfer the yeast mixture into a bigger bowl. Start adding flour gradually and use a whisk at first to get the lumps out. After adding 1 cup of flour, add the pineapple mix, coconut sugar and pinch of salt. Then add the remaining flour gradually, whisking till you can, then use your hands to form a dough. Knead the dough for 5 or so minutes. 

Transfer the mixture into a container lined with plant based butter or oil. Let rise for a couple of hours, somewhere warm. 

Once the dough has risen, roll it into balls the shape of hot cross buns. Place on baking trays sprayed with oil. Let sit for another hour or so somewhere warm for them to rise further.

Put the flour into a bowl and add some water to mix. Use a whisk to get the lumps out. Make a thick paste, and put it into a little sandwich bag and cut the tip out of one corner, or use a piping bag to make the crosses on your buns. 

Bake in a fan forced oven at 190℃ for 20 to 22 minutes, or until golden on top. You can stick a wooden skewer in to see if they are cooked inside. 

Once they are out of the oven, glaze with the maple syrup, which gives them a lovely shine and a yummy taste. 

Eat straight away, or keep in container overnight and toast the next day. They will keep in the fridge for up to one week, or in the freezer for longer.