Happy Easter baking!
Spelt chestnut hot cross buns. A healthier take on hot cross buns combining wholemeal spelt flour with naturally sweet Italian chestnut flour, perfect for an Easter treat.
For the buns
- 230g wholemeal spelt flour
- 50g chestnut flour
- 25g rapadura or other unrefined sugar
- 5g fast active yeast
- 1 tsp mixed spice
- ½ tsp salt
- 50g butter
- 125mls milk (I used hemp milk)
- 1 medium egg
- 50g sultanas
For the crosses
- A few tbs of spelt flour, and tapioca flour mixed with milk till it forms a sticky runny paste
For the glaze
- 2 tbs St. Dalfour orange & ginger fruit spread
- 1 tbs warm water
- Place all the dry ingredients (spelt flour to salt) into a large mixing bowl and make a well in the middle
- Melt the butter in a small saucepan on a low heat, and when fully melted add the hemp milk and egg. Stir well till combined.
- Pour the wet ingredients into the dry and bring together into a dough. If the dough is too wet add a little more flour bit by bit. Fold in the sultanas then lightly knead the dough for a few minutes. Place in a bowl and cover with a tea towel before leaving to rise for 30mins-1hr.
- Divide the dough into 8 small buns and place on a parchment lined baking sheet, cover and allow to rise for another 30mins-1hr.
- Fifteen minutes before you are ready to cook pre-heat your oven to 200C, and make your crosses. Mix the spelt and tapioca flours into a gooey paste with the milk, and transfer to a small piping bag. Pipe the paste onto your buns to form a cross, then place the buns in the oven to cook for 15-20 minutes or until browned on top, the buns should have hollow sounding tapped bottoms!
- When the buns are ready mix the fruit spread with the water and brush over the buns till they glisten. Divide them in half and spread with butter to serve!