Just when you thought hot cross buns couldn’t get any better, why not try them using spelt flour?! YUM!
From McKenzies, this brilliant recipe promises everything you want from a hot cross bun – that you can bake at home, fresh, from your very own kitchen. They don’t get much fresher than that, folks! AND THE SMELL – swoooooon.
Without further ado, follow the recipe below step by step below and get the butter out – you know you’re going to want one straight from the oven.
Hot Cross Spelt Buns Recipe
Preparation time: 20 minutes, plus approx. 1- 1 1⁄2 hours proving time
Cooking time: 20 minutes
- ¾ cup sultanas
- ¼ cup currants
- 7g dried yeast
- ¼ cup maple syrup
- 150ml warm milk
- 20ml sunflower oil
- 1 egg, lightly beaten
- 1 ½ cups McKenzie’s Wholemeal Spelt Flour
- ¾ cup plain flour
- 1 tsp mixed spice
- 1 tsp cinnamon
- ½ tsp ground ginger
- 1 tsp salt
- 40g dark chocolate, finely chopped
- ¼ cup McKenzie’s Wholemeal Spelt Flour
- 30-40ml water
- 1 tbs maple syrup
- ¼ tsp mixed spice
- Place sultanas and currants in a bowl and pour hot water over them, sit for 15 minutes, then drain, discarding water.
- Add yeast and 1 teaspoon of the maple syrup to the warm milk, mix well and set aside for 6 to 10 minutes until foaming. Stir in the oil, egg and remaining maple syrup.
- Place the flours, spices and salt in a large mixing bowl. Stir to combine. Add soaked fruit, yeast mixture and chocolate. Mix well and turn out onto a lightly floured surface, then knead gently until dough is smooth. The mixture will be quite sticky to start with.
- Place dough into a clean, lightly oiled bowl and cover with plastic wrap. Sit in a warm place, allowing the dough to double in size. This may take anywhere from 30-60 minutes.
- Tip the (now risen) dough onto a lightly floured surface. Divide into 6 even-sized portions. Roll each piece into a smooth ball and place into a lightly floured baking tray approx. 2-3cm apart. Cover loosely with a tea-towel and allow to rise until the balls have almost doubled in size and are touching. Pre-heat oven to 220°C (200°C fan-forced).
- For the crosses, whisk together the flour and enough water until a thick smooth paste has formed. Spoon into a piping bag and pipe over the risen buns. Bake for 10 minutes, then reduce heat to 200°C and cook a further 10 minutes.
- Whilst still warm, brush the combined maple syrup and mixed spice over each bun. Allow them to cool slightly before buttering and devouring.
Replace dried fruit with any of the following: cranberries, mixed fruit, dried peel or raisins. You can also add 1 tsp finely grated orange rind if you prefer (highly recommend, delicious!)
One thing I know for sure, homemade hot cross buns are VERY addictive – especially when you realise how easy they are to bake. So remember folks, moderation of Easter treats is KEY. Let us know if you try this hot cross spelt buns recipe for yourself.