March 30, 2013 § Leave a comment
I remember making hot cross buns with my mum and sister when I was very young. I remember the smell of orange and spice bouncing off the kitchen walls and making it bright and warm.Often the fire would be on because the weather had started to turn by then and my sister and I would stand on chairs at the kitchen bench rolling out the little white stripes of dough to become the crosses, placing them haphazardly on top of the buns before they went in the oven. We would prove the dough on the backseat of the car which mum would have parked in the sun. Covered with a damp tea towel and sitting wonkily on the seat, this would always amuse me.
I have always loved hot cross buns, who wouldn’t – the smell of yeast and spice, warm and gently sweet, melting with butter. What a shame people only tend to eat them one day of the year.
Here I have a recipe that is not my mothers, in-fact there is no sentimental story behind it whatsoever. I found it today, not even in a well-loved, old and creased cook book, but on the internet. And it is good. So much so that I wanted to share it with you all. Perhaps if your quick you may be able to whip up a batch for tomorrow.
Below is my version of the recipe I found. It is quite similar to the original except I used spelt flour instead of wheat, orange zest instead of dried orange peel, honey instead of sugar and I added a pinch of clove.
Recipe for Spelt Hot Cross Buns
2 tsp dried instant yeast
3 ½ cups plain spelt flour
1 Tbsp honey
300 ml milk
1 tsp salt
1 tsp cinnamon
½ tsp ground all spice
¼ tsp freshly grated nutmeg
Pinch of ground clove
60 g butter
1 large egg lightly beaten
1 ¼ cups sultanas, currants, or raisins
Zest of one orange
2 Tbsp flour
2 Tbsp cold water
Glaze (optional – it ends up making the bun sweeter if that is what you like)
2 Tbsp sugar
¼ tsp cinnamon
150 ml boiling water
Sift the flour into a small bowl and add the water. Mix thoroughly to form a thick paste. Spoon into a pre-used and cleaned zip-lock bag. Cut a little hole out of the corner of the bag and use it to pipe the mixture in crosses on top of the buns (not the way we did it when I was young, but I have to say, so much easier).
Bake in a preheated oven at 220°C/390°F for 15–20mins.
Whilst the buns are in the oven prepare the glaze by mixing all ingredients and dissolving the sugar in the boiling water. Brush this mixture over the buns as soon as they come out of the oven and whilst they are still hot.