There's nothing like a good hot cross bun around Easter time especially one that is fresh out of the oven. These buns are fluffy, delicious and taste just like the real thing. They are simple to make and are free from dairy, egg, yeast and any nasty ingredients that are often in the store bought varieties. They are made with a sourdough culture that helps them rise, adds a yummy flavour and makes them more digestible.
If you don't have a sourdough starter on hand you can make your own from scratch. Generally they take about a week to establish but I've got a super simple method for you that will give you an active bubbly starter ready to bake with overnight!
You can find that recipe here.
Ingredients
200g sourdough starter
400g unbleached spelt flour
1 cup sultanas (soaked for a few hours or overnight)
1 tablespoon cinnamon
1 tablespoon all spice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
zest of one orange
1/4 cup honey plus extra to glaze
120ml water
1/2 teaspoon sea salt
50ml light oil - olive, grapeseed or macadamia
For the cross
1/4 cup water
1/2 cup spelt flour
Instructions (Makes 12)
In a large mixing bowl add the starter, spelt flour, sultanas, spices, orange zest and honey. Mix well then gradually add in the water until the dough comes together into a sticky ball.
If the dough is too dry add in more water.
Cover the bowl with a damp tea towel and leave to rest for 30 minutes.
Add in the sea salt and oil and incorporate it into the dough. Don't worry if the oil doesn't fully absorb into the dough it will help it not stick to the bowl.
The dough should now be nice and smooth and shiny. Cover with the damp tea towel and leave to rise for an hour or two or until almost doubled in size.
Divide the dough into equal portions. Shape into balls and put close together on a baking tray but allow a little room for them to spread.
Leave to rise for another hour or 2. If you need to you can leave them in the fridge overnight to rise.
Preheat the oven to 210 degrees. Mix together the cross ingredients and pipe onto the buns just before popping in the oven.
Bake for 20-25 minutes or until golden.
Brush with honey as soon as they come out of the oven.
These are best served warm or within a day or two of baking.
NOTES
Swap the sultanas for currants or raisins or add in chocolate for more of a treat!