The humble hot cross bun is the ultimate Easter treat. Whether you have it for breakfast, afternoon tea or as a replacement pudding - you can never have too many.
Thanks to Ceri Jones, founder of Natural Kitchen Adventures, here's a healthier take on the classic bun, combining wholemeal spelt flour with naturally sweet Italian chestnut flour...
Spelt Chestnut Hot Cross Buns
I N G R E D I E N T S
For the buns:
230g wholemeal spelt flour
50g chestnut flour
25g rapadura or other unrefined sugar
5g fast active yeast
1 tsp mixed spice
½ tsp salt
125mls milk (I used hemp milk)
1 medium egg
For the crosses:
A few tbs of spelt flour, and tapioca flour mixed with milk till it forms a sticky runny paste
For the glaze:
2 tbs St. Dalfour orange & ginger fruit spread
1 tbs warm water
M E T H O D
Place all the dry ingredients (spelt flour to salt) into a large mixing bowl and make a well in the middle.
Melt the butter in a small saucepan on a low heat, and when fully melted add the hemp milk and egg. Stir well till combined.
Pour the wet ingredients into the dry and bring together into a dough. If the dough is too wet add a little more flour bit by bit. Fold in the sultanas then lightly knead the dough for a few minutes. Place in a bowl and cover with a tea towel before leaving to rise for 30mins-1hr.
Divide the dough into 8 small buns and place on a parchment lined baking sheet, cover and allow to rise for another 30mins-1hr.
Fifteen minutes before you are ready to cook pre-heat your oven to 200C, and make your crosses. Mix the spelt and tapioca flours into a gooey paste with the milk, and transfer to a small piping bag. Pipe the paste onto your buns to form a cross, then place the buns in the oven to cook for 15-20 minutes or until browned on top, the buns should have hollow sounding tapped bottoms!
When the buns are ready mix the fruit spread with the water and brush over the buns till they glisten. Divide them in half and spread with butter to serve!
Recipe by Ceri Jones, Natural Kitchen Adventures.