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Thursday, April 15, 2021

How to make spelt hot cross buns

If you’ve checked out our list of Canberra’s best hot cross buns and you’re still not convinced, why not try and make your own? It’s the perfect Easter long weekend activity, and you’ll fill your home with the delightful scent of fresh-baked spelt hot cross buns – delicious!


Spelt hot cross buns

Makes 6

3/4 cup sultanas

1/4 cup currants

7g dried yeast

1/4 cup maple syrup

150ml warm milk

20ml sunflower oil

1 egg, lightly beaten

1 1/2 cups McKenzie’s wholemeal spelt flour

3/4 cup plain flour

1 tsp mixed spice

1 tsp cinnamon

1/2 tsp ground ginger

1 tsp salt

40g dark chocolate, finely chopped

Crosses

1/4 cup McKenzie’s wholemeal spelt flour

30-40ml water

Glaze

1 Tbsp maple syrup

1/4 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 6-10 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, 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.

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).

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.

Note: You can replace dried fruit with any of the following: cranberries, mixed fruit, dried peel or raisins. Add 1 teaspoon finely grated orange rind if you prefer.

Spelt hot cross bun recipe and image courtesy of McKenzie’s.


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