I get more excited about hot cross buns at Easter time than Chocolate – especially when they are straight out of the oven! Hot Cross Buns don’t last very long in my home. My boys seem to hop around quicker than bunnies trying to get another one as soon as they’ve finished the first!
Thanks to Jo at Quirky Cooking for this great healthy recipe for Hot Cross Buns with spelt flour, dairy free and no processed sugar. Easy to make with a thermomix. This recipe is also delicious as fruit bread – just cook the dough in a loaf tin instead of making rolls.
Happy Easter to all and enjoy this family time together!
zest of 1 orange
60gm (3 tbsp) raw honey
250ml nut milk (macadamia/coconut/almond)
70g (1/3 cup) macadamia oil or light olive oil)
550g (4 3/4 cups) spelt flour (I used 150g wholemeal, 400g white)
1 tsp salt
2 heaped tsp instant yeast
1 1/2 tsp each ground cinnamon & nutmeg
1/2 tsp ground cloves
100g (2/3 cups) sultanas
70g (1/4 cup) currants
Whizz the orange zest and honey, on speed 9 in Thermomix, until ground
Add remaining ingredients expect sultanas and currants and mix on speed 6 for 6 seconds.
Add the sultanas and currants and then knead on interval speed for 2 mins
Wrap dough in silicon bread mat and place in cold oven with a tray of boiling water underneath. Leave to rise for 20 minutes.
Punch down and shape into small rolls. Place close together on lined baking tray, and leave to rise for 10-15 mins.
Pipe with crosses made from:
80g white spelt flours
1 tsp light olive oil
Place rolls in cold oven, again with a pan of boiling water underneath. Turn oven on to 220 degrees (C) and bake for 15-20 mins or until golden.
Brush with syrup while still warm. For syrup, I used 2 tbspns of honey with 2 tbspns warm water