I can not imagine Easter without hot Cross Buns. I have been making them for as long as I can remember and each year I look to improve the look, texture, nutrition and taste. This year I’m happy to report I have delivered on all fronts, the final result is a wonder of texture, taste and wellbeing.
Moni’s Easter Hot Cross Bun, all that yummy deliciousness of a traditional bun. You can have it warm and hot straight from the oven or toasted in the next few days with your favourite spread or just enjoy them warm on their own.
- 500g spelt flour
- 75g coconut sugar
- 40g coconut oil
- 1 egg beaten
- 300ml warm rice milk
- Warm water if needed
- 10g dried yeast
- 10g salt
- 2 tsp mix spice
- 1 tsp cinnamon
- Zest of 2 oranges
- 150g mixed peel
- 150g sultanas
- 1 apple finely chopped
Paste for the Crossing – Flour and water
Glazing – maple syrup or apricot jam
Place all the ingredients in a large bowl, except the fruits. Mix all the ingredients well and then slowly add the milk and the water continuing to mix with your hands.
Knead the mixture on a clean floured surface for 5 to 10 minutes until nice and smooth. You can also use an electric mixer if you prefer. Cover with cling film and leave to rest for 1 hour in a warm place. Then add the fruits, combine well and knead for another 5 minutes adding more flour if too wet, before setting aside to rest for another 1 hour.
Once the dough is risen again, knead it and roll out in a long shape and cut in 12 equal pieces, shape them in balls and place them on a baking tray lined with baking paper. You can place them quite close to each other. Set aside for another 60 minutes.
Now mix the flour and water to make the paste, then use it to mark a cross over the buns. Place in a preheated oven at 180 degrees and bake for 20 minutes.
Once baked, brush the scones immediately with either maple syrup or apricot jam.
Enjoy hot out of the oven or toasted.