Hot Cross Buns
Ingredients
Makes 12 Buns
- For the Buns
- 500g Spelt Flour
- 75g Raw Cane Sugar
- 2 tsp Mixed Spice
- 1 tsp Ground Cinnamon
- Zest 1 Lemon
- ½ tsp Salt
- 1 tsp Dried Yeast
- 30g Butter
- 300ml Milk
- 1 Egg – Beaten
- 200g Sultanas
- For the Buns
- 50g Plain Flour
- 50ml Water
- For the Buns
- 100ml Water
- 75g Raw Cane Sugar
- ½ tsp Cinnamon
- Zest and Juice of 1 Small Orange
Method
-
Place the Flour, Sugar, Mixed Spice, Cinnamon, Lemon Zest, Salt and Yeast into a bowl, stir to combine.
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In a pan, warm the milk until hand hot, take off the heat and add the butter and allow to melt in the milk.
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Add half of the milk mixture to the Dried Mix and begin to combine, add the beaten egg and the rest of the milk mixture gradually until it forms a sticky dough.
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Knead the Sultanas into the dough and continue to knead for 10 minutes, place the dough into a greased bowl, cover with cling film and prove for 1½ hours.
-
Once proven, divide into 12 balls and evenly place onto a greased and lined baking tray, cover with cling film and prove for a further 30 minutes. Preheat oven to 200c/Gas 5.
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While the dough is proving, mix the plain flour and water to make a paste and place into a piping bag ready to pipe a cross onto the buns just before they go into the oven. Bake for 20-25 minutes until golden brown.
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While the buns are baking, place all of the ingredients for the glaze into a small saucepan and bring to a boil then simmer for a minute until the mixture becomes syrup like. the syrup should just cover the back of a spoon.
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Once the buns are taken out of the oven, using a pastry brush, brush the glaze onto the buns while still warm. Allow to cool and serve.
