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recipe for spelt buns
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Easter Hot Cross Bun Spelt Rolls

Course: Snack
Cuisine: British
Servings: 12 buns

Ingredients

Dough

  • 40g butter
  • 300ml milk
  • Pinch of saffron around 0.25g
  • 1 egg
  • 1 lemon the zest and two tablespoons of juice
  • 500g spelt flour (see note 1)
  • 1 teaspoon salt
  • 14g dried yeast
  • 75g sugar
  • ½ teaspoon cinnamon
  • 2 teaspoons mixed spice

Filling

  • 50g butter (melted)
  • 1 tablespoon lemon juice
  • 2 tablespoons brown sugar
  • 100g sultanas

Topping

  • 2 tablespoons golden or medium light syrup

Instructions

  • Add all the dough ingredients (wet first, then dry) to your bread machine and as per manufacturer’s instructions, set the machine to make dough.
  • Take the dough from the machine (it is very sticky) and quickly knead for around 30 seconds on a well-floured surface. Using a rolling pin, roll out the dough into a large rectangle (around 40x50cm) with one of the shorter sides facing you (you will need to work the dough hard as it will be so elastic it will fight you every step of the way - that's a good sign).
  • Mix the filling ingredients together. Spread the filling evenly across the dough with a knife (there will not be enough to fill every inch of the dough but you don't need it to).
  • With the shorter side in front of you carefully roll the dough, making sure you pull it tight as you go.
  • Using a sharp knife, cut the dough into slices (you should get 12 buns, depending on how big they are). Pinch any edges together and use your hands to shape them into circles (they will already be round, but might need a little more shaping). Place them on the baking tray or in a dish quite close together.
  • Cover and let rest for around 20-30 minutes. Pre-heat the oven to 200C. Bake in the oven for around 20-22 minutes. Make sure they are cooked but don't over-bake them. Remove from the oven and allow to cool a little.
  • While still warm, brush on the syrup. Serve and enjoy!

Notes

The following instructions are for a bread machine. If you are making yours by hand, follow Mary Berry's method (bearing in mind she adds her ingredients in a different ratio/order to mine).
  1. You can substitute the the spelt for regular flour.
  2.  I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.