Spelt Hot Cross Buns
Prep time
Cook time
Total time
A light sweet bun, made using spelt flour, an ancient grain known for its easy to digest properties. Great for those with sensitive tummies.
Recipe type: Easter Treat
Cuisine: Modern Australian
Serves: 6
  • BUNS
  • 250g organic spelt flour
  • Pinch sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • Grated rind of half an orange
  • ⅔ cup almond milk (or milk of choice)
  • 1 teaspoon + 1 tablespoon unrefined or raw sugar
  • 1 sachet dried yeast
  • 2 tablespoons coconut oil
  • 1 egg, lightly beaten
  • 100g sultanas
  • 2 tbsp spelt or gluten free flour
  • 1-2 tbsp cold water
  • 1 tsp unrefined or raw sugar
  • Cinnamon
  • Boiling water
  2. In a large mixing bowl, combine flour, spices, salt and orange rind.
  3. Heat milk in a small saucepan until luke warm.
  4. Poor half of the milk in a mug with the yeast and 1 tsp of sugar.
  5. Gently stir, cover and allow the yeast to activate until it becomes frothy - about 10 minutes.
  6. Add coconut oil and 1 tbsp sugar to the remaining warm milk and stir until melted.
  7. Add the yeast mixture to the flour mix, the using your hands, mix the yeast mixture in until just combined.
  8. Add milk mixture, lightly beaten egg and then sultanas, kneading gently after each addition. Spelt does not require much kneading, so only mix until ingredients are combined and you have a sticky dough.
  9. Cover the dough with glad wrap or a damp tea towel.
  10. Place in a warm spot to prove until the dough doubles in size - about 1 hour.
  11. THE BUNS
  12. Line a large baking tray with baking paper.
  13. Preheat oven to 200 degrees Celsius.
  14. Divide the dough into 6 portions.
  15. Gently knead them into balls and arrange closely on the tray.
  16. Cover and allow to prove for another 20 minutes.
  18. In a mug or small bowl, mix water into flour to form a smooth thick paste.
  19. Spoon paste into a snap-lock bag, snip a little hole in the corner and pipe crosses.
  20. Bake for 18-20 minutes.
  22. Mix hot water with sugar and a dash of cinnamon.
  23. Stir until sugar is dissolved.
  24. Using a pastry brush, paint the the glaze over warm buns.
  25. Serve with butter or your favourite nut butter or spread.
These hot cross buns are best frozen if not eaten the day they are cooked. They taste delicious lightly toasted once defrosted.
Recipe by Fresh Home Cook at http://freshhomecook.com/blog/2015/03/30/spelt-hot-cross-buns/