Spelt hot cross buns

These are such a delight!! Our school holidays have started the week before easter, so it’s the perfect time to have some lazy home days with stress free baking. Giving the dough the chance to rest overnight in the fridge will make for a much better product, so please take the time to get the dough ready the day before. My trick for rising bread in cooler climates is to proof in the oven with a tray of boiling water underneath. This creates a lovely, moist environment allowing the yeast to do its thing! Most of you know by now I’m a lazy efficient cook, so chucking everything into the bowl and hoping for the best is totally my style….if it’s yours too, then you’re in the right place!

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100g butter, softened
3 eggs
80ml water
55g greek yoghurt
480g wholemeal spelt
2tsp cinnamon
1tsp ground ginger
1/4tsp ground cloves
1/4tsp ground nutmeg
100g sultanas/cranberries/raisins
1tsp vanilla powder
20g brown sugar
1tsp yeast

2Tbsp plain flour + 2Tbsp water for crosses

 

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Using a stand mixer, combine all ingredients with a dough hook until well combined into a soft dough, knead for 2-3 minutes. Cover bowl with cling film and refrigerate overnight.

The next day, allow dough to sit in a warm spot until doubled in size (can be 1-3hours depending on climate).

Once doubled, punch down, knead a couple of times and shape into 12 even buns, placing them a small distance apart on a lined baking tray. Cover loosely with a tea towel, and allow to rest till doubled again, roughly 45min-1hr.

Once the buns are ready to bake, combine the flour and water to make a paste for the crosses. In a ziplock bag or homemade piping bag out of baking paper, put in the paste and pipe onto buns.

Preheat oven to 180 degrees and bake for 20 minutes.

Glaze with honey and serve with lashings of butter. Do not skimp on the butter!!

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