Hot Cross Buns!

HCBLooking for something to do this Easter?  Why not bake some Hot Cross Buns!  These buns are made with spelt flour for a lower gluten content.  Some people find that they can tolerate spelt much better than wheat.  We also used oat milk in ours to make them dairy free…….enjoy


230g wholemeal spelt (plus a bit extra for kneading later on)
2 teaspoon ground cinnamon
1 teaspoon all spice
7 gm sachet dried yeast
Pinch of salt
Zest of one orange
125 ml (1/2 cup milk) your choice of dairy, almond, rice, oat, soy
1 tablespoon rice syrup or coconut sugar
1 teaspoon vanilla bean extract or 1/2 of paste
60 ml (1/4 cup) coconut oil (melted)
1 free range / organic egg, lightly beaten
100 g raisins
60 g currants
Flour paste
½ cup of spelt flour
4 to 5 tbs of water

1. Mix the spelt flour, cinnamon, all spice, yeast and a pinch of salt in a mixing bowl
2. Warm the milk, vanilla and rice syrup just a little until it is luke warm (about 15 seconds), then pour into the mixing bowl along with the egg and oil
3. Mix the dough for about 6 minutes until it is smooth and elastic. Add the dried fruits, orange zest and mix through
4. Cover the bowl with a clean cloth or glad wrap and leave the dough to double in size in a warm place for about 1 hour
5. Knock back the dough and tip in onto your working bench
Knead a little then shape into 8 rolls
6. Cover lightly and allow to rise for another 30 minutes or until double in size.
7. Preheat your oven to 160 C
8. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses
9. Bake for 20 minutes until golden

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