Hot Cross Spelt Buns
Hot Cross Spelt Buns
Crosses:
Glaze:
Step 1
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 6-10 minutes until foaming. Stir in the oil, egg and remaining maple syrup.
Step 2
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, knead gently until dough is smooth. Mixture will be quite sticky to start with, use clean hands if too sticky. Place dough into a clean, lightly oiled bowl and cover with plastic wrap. Sit in a warm place, allowing dough to double in size. This may take anywhere from 30-60 minutes.
Step 3
Tip risen dough onto a lightly floured surface and knock back. 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).
Step 4
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 to cool slightly before enjoying.
Replace dried fruit with any of the following: cranberries, mixed fruit, dried peel or raisins.
Add 1 tsp finely grated orange rind if you prefer.
McKenzie’s Products
McKenzie’s Baker’s Yeast 200g
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McKenzie’s Wholemeal Spelt Flour 300g
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McKenzie’s Mixed Spice 40g
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McKenzie’s Ground Cinnamon 40g
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