Spelt Hot Cross Buns
Author: Natasha Conrad
Spelt is an ancient grain which is related to common bread wheat but has certain properties which make it in many respects quite different. It is currently enjoying a rise in popularity as it can be tolerated by many people with wheat sensitivities. I like its texture and taste and the fact that it seems to sit in my belly better than wheat. I also like the thought of supporting an ancient grain that isn't as highly processed and is milled in Tassie. This recipe is adapted from the gorgeous recipe at My kitchen Robot. It's a fabulous site that I visit often. Rising the dough in the fridge overnight suits the Tassie clime and the fresh yeast makes for a gorgeous texture (can be substituted for dry yeast). You don't need a Thermomix for this one just use a food processor to combine the ingredients or mix the ingredients by hand (rubbing the butter into the dry ingredients) and heat milk on the stove top or in the microwave. The yeast must be added only when the milk is lukewarm though.
- 40g sugar + 1 tsp extra (we used rapadura)
- 600g white spelt flour + 1 tsp extra
- 1 teaspoon salt (we used celtic salt)
- 1½ teaspoons ground cinnamon
- 1½ teaspoons ground nutmeg
- ½ teaspoon ground cloves
- 60g butter
- 350g milk
- zest of 1 orange
- 30g fresh yeast (or 10g dry yeast)
- 1 egg, lightly beaten
- 100g sultanas
- 70g currants
- ¼ cup spelt flour
- 1 tsp raw sugar
- 1 tablespoon raw sugar
- sprinkle of cinnamon
- 1 tablespoon hot water
Spiced Maple Butter
- 250g butter
- ¼ cup maple syrup
- Mixed spice
- Place sugar and orange zest into TM bowl and mill for 10 seconds on speed 9 (to make caster sugar if you're not using caster sugar).
- Add flour, salt, cinnamon, nutmeg, cloves and butter into the bowl and mix for 8 seconds on speed 6. Set aside.
- Add milk to TM bowl and heat to 37°C on speed 1.
- Add yeast and 1 teaspoon each of sugar and flour, mix for 5 seconds on speed 3. Leave to sit for 10 minutes or until mixture is frothy.
- Add egg, fruit and flour mixture to the bowl. Mix for 6 seconds on reverse speed 6 . Tip the dough into a lightly oiled bowl, cover and leave in the fridge overnight.
- The next morning remove the dough from the fridge and let it sit for 30 minutes or so to warm a little. Preheat oven to 50°C (to rise the dough if you live in a cooler clime). Knead dough for a minute or two on the Thermomat, or a floured surface until the dough is smooth. Cut the dough into 24 pieces and shape into buns. Place the buns on a lined baking tray and place in the oven for 30 minutes, or until doubled in size.
- Remove from the oven and increase temperature to 200°C. Pipe crosses, or whatever takes your fancy, onto the buns. Bake for 15 - 20 minutes. Brush tops with sugar glaze while buns are still hot from the oven.
- Serve with spiced maple butter.
- Mix spelt flour and sugar with enough water to make a paste.
- Combine sugar and a sprinkle of cinnamon with boiling water, stir until sugar is dissolved.
Spiced Maple Butter
- To softened butter add maple syrup and a generous sprinkle of mixed spice. Cream until combined.