Made with whole ground spelt flour, these hot cross buns are dark, rich and dense. I love them like this! Toasted and crunchy with a generous amount of organic grass fed butter slathered on top... However if you would like a lighter and fluffier bun make sure you use a fine white spelt flour.
3 cups of whole ground spelt flour. Or white spelt flour for a lighter and fluffier bun.
1 sachet of instant yeast. Or two teaspoons of dried.
Rind of 1 orange.
1 dash of vanilla.
1/2 cup of coconut palm sugar.
2 teaspoons of cinnamon.
1/2 teaspoon of ground cloves.
1 teaspoon of nutmeg.
1 cup of almond milk.
70g of pure butter.
1 cup of sultanas. (You can also add other dried fruits or nuts)
-White spelt flour and olive oil mixed together to form a milk like substance create the cross on top. Just drizzle this mix over before baking. Or leave off altogether.
In a small pot place in the milk and coconut palm sugar. Stir and heat well to dissolve the coconut palm sugar and butter.
In a large bowl, mix together all the dry ingredients, except for the sultans.
Make a well in the middle of the bowl and add in the milk mix and egg.
Mix together until it forms a rough dough in your hands. Continue kneading for about 5 minutes, until you have a smooth dough.
Add in the dried fruits, orange zest and salt and continue kneading for 5 minutes until the sultanas are well dispersed.
Place the dough back into a glass (lightly oiled) bowl and cover with a tea towel or silicone baking mat. Leave it in a warm place for about 1 hour, until it almost doubles in size.
Punch it down and divide it into equal sized pieces on a baking tray lined with baking paper. I like to bake mine in sets of 12 just for that authentic bakery look. Cover the tray with a tea towel or silicone mat and let rise for up to an hour.
Bake at 180dg until golden and brown around 35 minutes. Your house will smell amazing.