Hot Cross Buns

Spelt Bread Finish


Makes 12 Buns

  • For the Buns
  • 500g Spelt Flour
  • 75g Raw Cane Sugar
  • 2 tsp Mixed Spice
  • 1 tsp Ground Cinnamon
  • Zest 1 Lemon
  • ½ tsp Salt
  • 1 tsp Dried Yeast
  • 30g Butter
  • 300ml Milk
  • 1 Egg – Beaten
  • 200g Sultanas
  • For the Buns
  • 50g Plain Flour
  • 50ml Water
  • For the Buns
  • 100ml Water
  • 75g Raw Cane Sugar
  • ½ tsp Cinnamon
  • Zest and Juice of 1 Small Orange


  1. Place the Flour, Sugar, Mixed Spice, Cinnamon, Lemon Zest, Salt and Yeast into a bowl, stir to combine. Spelt Bread
  2. In a pan, warm the milk until hand hot, take off the heat and add the butter and allow to melt in the milk. Spelt Bread
  3. Add half of the milk mixture to the Dried Mix and begin to combine, add the beaten egg and the rest of the milk mixture gradually until it forms a sticky dough. Spelt Bread
  4. Knead the Sultanas into the dough and continue to knead for 10 minutes, place the dough into a greased bowl, cover with cling film and prove for 1½ hours. Spelt Bread
  5. Once proven, divide into 12 balls and evenly place onto a greased and lined baking tray, cover with cling film and prove for a further 30 minutes. Preheat oven to 200c/Gas 5. Spelt Bread
  6. While the dough is proving, mix the plain flour and water to make a paste and place into a piping bag ready to pipe a cross onto the buns just before they go into the oven. Bake for 20-25 minutes until golden brown. Spelt Bread
  7. While the buns are baking, place all of the ingredients for the glaze into a small saucepan and bring to a boil then simmer for a minute until the mixture becomes syrup like. the syrup should just cover the back of a spoon. Spelt Bread
  8. Once the buns are taken out of the oven, using a pastry brush, brush the glaze onto the buns while still warm. Allow to cool and serve. Spelt Bread

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