spelt hot cross buns

March 30, 2013 § Leave a comment

zesting an orange

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

Crosses
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

In a small saucepan gently heat the milk, honey and butter. Turn off as soon as the butter melts and allow to cool to about body temperature.
Sift flour, spices, salt and yeast into a large bowl. Add the sultanas and orange zest.
Combine the milk into the flour mixture then add the egg and mix well.
Turn onto a clean floured surface and need until smooth. About 10 minutes.
Place in a lightly oiled bowl, cover with a damp tea towel and put in a warm spot to prove for approximately 1 hour. Once the dough has doubled in size, punch down and divide into 12 equally sized portions.  Roll and push them into bun shapes and place them snuggly on a lightly greased baking tray. Allow to prove again for a further hour or until doubled in size.
Crosses
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.
Glaze (optional)
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. 
Happy Easter!

I have always loved cardamom biscuits the most

April 15, 2012 § 4 Comments

I don’t think I have ever made these biscuits the same way twice. They seem to evolve from feeling and what is in the cupboard at the time. Here is a version that is close to what I always start out wanting to make  but am usually too stingy or don’t have all the ingredients at hand to pull it off. You can choose to add less almond meal and more flour if you like – the nuttiness makes them very rich.

Recipe for cardamom biscuits
100g butter
3/4 cup rapadura or brown sugar if you want
½ tsp baking powder
1 tsp cardamom
1 tsp vanilla essence
½ tsp cinnamon
¼ tsp nutmeg
zest of ½ orange
1 egg lightly beaten
1 cup almond meal
¾ cup wholemeal spelt flour sifted

Pre heat oven to 180°C. Cream together butter, rapadura and spices. Add and combine the egg and vanilla. Then stir in the flour, almond meal and baking powder until just combined. You don’t want to over stir once the flour  has been added because it will stimulate the gluten and make your biscuits tough

Place spoonfuls on a greased baking tray making sure you allow room for them to spread. Cook for 15-20 minutes or until golden brown.

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