These buns are filled with all the warm & comforting flavours you can imagine. A fragrant whole spelt dough scented with cinnamon, nutmeg & allspice is then combined with juicy fruit, orange zest & chunks of rich dark choc. It’s the perfect treat to wake up to on easter morning.
I know I have left it a little late & you might already have given up on making any buns this year but this recipe was just too good not to share. So if you haven’t got plan today pop into the kitchen and you’ll be thanking me later when the smell of spicy fruit is wafting around your home. Otherwise, there is always next Easter!
Spelt and chia hot cross buns with figs, raisins & dark choc
- 1 C soy milk
- 4 tbs raw honey (or maple/ rice malt syrup)
- 1 tbs instant yeast
- 2 tbs sourdough starter (if you don’t have just add 2 tbs soy milk, extra)
- 2 tbs chia seeds, 3 tbs water (mix and let sit for 5 minutes)
- 1 Orange, zest & juice
- 1/2 C raisins
- 1/2 C currents
- 1/2 c dried figs, roughly chopped
- 1/4 C mixed peel
- 1 1/2 C whole spelt flour
- 2 C white spelt flour
- 2 tbs ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- a pinch of salt
- 1/4 C macadamia or extra virgin olive oil
- Soy milk, extra, for brushing
For the crosses
- 1/4 C white spelt flour
- 2 tbs water
For the glaze
- 1/4 lime marmalade
- Gently heat the soy milk until just lukewarm. Add the instant yeast and honey. Stir, and let sit for 5 minutes. Add in the sourdough starter and set aside.
- Mix the orange juice & zest with the dried fruit.
- In a large bowl of a stand mixer combine the flours, spices and salt. Add in the soy milk mixture, chia seed mixture, macadamia oil and fruit mixture. Mix until combine in a firm dough.
- Need on a floured bench for 5 minutes. Cover in a large bowl and place in a warm area for 2 hours.
- After the 2 hours and when doubled in size knock the dough back. Roll into 16 even sized balls and place on a baking tray. Let rise, covered with a damp detail for 30 minutes, in a warm place.
- Preheat the oven to 200 degrees celsius.
- Mix the flour and water together, pop into a snap lock bag and cut off the corner. When the buns have risen pipe crosses onto them.
- Place into the preheated oven and bake for 15 minutes. Reduce the temperature to 180 degrees celsius and cook for a further 5 minutes.
- While still warm brush with the lime marmalade.
- Serve warm with jam, coconut cream or coconut butter.