(I’ve been eating hot cross buns since January so it’s an all season snack for me!)
I read in the May issue of Healthy magazine a recipe using spelt flour for hot cross buns, and along with my recent interest in going vegan as seen in my last two posts (seen here & here), I decided to do some further research and take inspiration from what I found.
This recipe creates 12-15 buns, and I decided not to add the famous cross on the hot cross buns for time convenience, but that’s up to you.
Yields 12-15 buns
- 500 g Soft Spelt Flour
- 350 g Mixed Fruit
- 1 Small Packet of Active Yeast
- 100 ml Orange Juice
- 1 tbsp Mixed Spice
- 1 tbsp Ground Cinnamon
- 250 ml Soya Milk
- 2 tbsp Sugar
- 2 tbsp Olive Oil
- 3 tbsp Plain Flour
- 2 tbsp Water
- 2 tbsp Sugar
- 50 ml Orange Juice
- Warm up soya milk in the microwave for 1 minute, then add the yeast and sugar and mix until the yeast starts to bubble.
- Place flour, cinnamon, mixed spice and fruit into a bowl. Stir that together before creating a hole in the middle of the mixture.
- Add oil, orange juice and the heated soya milk into the hole.
- Mix the ingredients together until you have formed the dough for the buns. This will be relatively sticky in texture, yet also quite soft.
- Knead this into a ball and cover in cling film to rise for 1 hour.
- After an hour has passed, knead the dough once again.
- Separate the dough into 12-15 balls/buns and place onto a baking tray.
- Pre-heat the oven to gas mark 6.
- Cover the baking tray with cling film and leave to rise for another 45 minutes- 1 hour.
- Warm the orange juice for the glaze in the microwave for 1 minute. Add the sugar to the juice and stir until it dissolves.
- Using a pastry brush, glaze each of the buns with the orange juice mixture.
- Place the buns in the oven for approximately 20 minutes. You may need slightly longer/ slightly less time depending on your oven type!
- Take out of the oven once you can put a knife in the buns and it comes out clean.
- Enjoy! I like these buns toasted with a bit of non-dairy butter spread on them, but it’s up to you.
I hope you get to try out this recipe and tell me how it went if you do!