Ingredients. This is a bonus hot cross bun recipe for the Easter long weekend!
Made from wholemeal spelt, rye, plump raisins, honey, cinnamon and vanilla, these tasty buns are not very difficult to make, but you do need to start them the day before. 300g wholemeal spelt flour 200g white spelt flour 1 tbsp easy bake yeast 1 tsp cinnamon 1⁄2 tsp allspice 1 tsp fine salt 75g golden caster sugar 75g dried currants (or a mix of dried fruits, like cranberries and blueberries) 3 tbsp chopped dried mixed peel Zest of 1⁄2 an orange 250ml warm milk 75g soft butter, cubed 1 egg.
This is a bonus hot cross bun recipe for the Easter long weekend! Hot Cross Buns are a traditional Easter sweetbread; in Pagan times the cross used to represent the four seasons, but when Easter was adopted by Christians, they changed the meaning to represent Jesus on the cross. So many of you joined in on making my soft bakery style hot cross buns but I thought I'd make a recipe for those of you that don't want to shape them. May I present, the epic hot cross bun bread loaf! The is a wonderful recipe from my Healthy Baking Cookbook - you'll want to make a double batch of these as they won't last long! In a small bowl combine the raisins and the water (or orange juice), stir to combine, and set aside. These spicy, fruity, wheat-free buns are suitable for freezing, but they dry out a little when defrosted so are then best eaten toasted. Preparation time: 20 minutes, plus 40 minutes rising Cooking time: 30 minutes Total time: 1 hour 30 minutes; Makes: 12. For these hot cross buns, I used wholemeal flour to add some nutty notes. Wholemeal hot cross buns.
Instructions. In the bowl of your stand mixer combine the water, orange juice, eggs, butter, brown sugar, dry milk, salt, vanilla, nutmeg, cinnamon, baking powder and yeast. Spelt hot cross buns Makes 12.