Happy Easter, Everyone. I hope the bunny is in your garden delivering good messages and fun sized eggs.
HOT CROSS BUNS
(Serves 4)
BUNS
150ml almond milk
50ml warm water
21g dry activated yeast
400g spelt flour
50g coconut oil, melted
1 tsp cinnamon
1 tsp allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
50g coconut sugar
1 egg, lightly beaten
Zest of 1 orange
100g cup dried currants
CROSS MIX
75 grams gluten free flour blend
5 Tbsp water
GLAZE
3 Tbsp honey
- In a small bowl, combine the milk, warm water and yeast and set aside.
- In a large bowl, mix together the flour, salt, spices and sugar. Make a well in the centre of the flour mixture, then add the yeast mixture, melted coconut oil, egg orange zest and currants. Mix until combined. Turn out onto a floured surface and knead the dough for 5 – 10 minutes until it is nice and smooth, then place into a well-floured bowl.
- Cover and let the dough rest in a warm place to rise for 1.5 – 2 hours.
- Divide the dough into 12 pieces. Roll each piece into a ball and arrange onto a parchment paper lined baking tray. Cover with a tea towel and let them rest for a further 60 minutes.
- Preheat oven to 190°C.
- Mix the gluten free flour and water to form a thick paste, similar to thick glue. Pipe this mixture over the buns, forming a cross shape.
- Bake for 20 – 25 minutes until golden brown. Remove from the oven and brush the hot buns with honey.
