Sourdough Hot Cross Buns-
1 tsp dried yeast
100g softened butter
600g spelt flour
200g mixture of sultana and currants (or chocolate chips if you prefer and 1 tbs of cocoa)
1 tsp cinnamon
1 tsp mixed spice
1 tsp Celtic sea/pink Himalayan salt
(Cross and glaze ingredients further down the page)
Autolyse for a period of 50 minutes.
Do a couple of proves and folds over the next few hours.
Roll into balls, or simply divide to get a more square shape.
Pop them on a greased baking tray, cover and leave for another prove.
The dough is ready to be baked, when you press it in and it lightly springs back.
Put into a piping bag. I use two pieces of paper sticky taped into a funnel shape.
Add more or less to suit. The thicker it is the harder it is to put on as in the picture on the left.
Bake for about 15 mins on 200 degrees
The glaze is what makes Hot Cross buns in my opinion.
Have ready to paint on as soon as you get them out of the oven.
1/2 cup of sugar of your choice (white, xylitol, panella)
1 tsp all spice
1 tsp ground cinnamon
1 tablespoon of water.
Mix and add more or less again to taste.
Paint on to buns as soon as they come out of the oven.
Divide among your crew but make sure you have some aside for you self as they disappear fast.
Most of us like ours with butter but they are a couple who love them just as they are!!
Blessings to you and your homes,