This year I adapted my Spelt Sourdough Hot Cross Bun recipe to make an easier version that anyone can make without the use of a sourdough starter (which not everyone has on hand). This version is also made with spelt flour and can be easily adapted to make it dairy free. The addition of eggs makes them lighter and fluffier so they are a bit more like a muffin then a bun.
The mixture is fermented overnight with a little yoghurt and milk (regular or non dairy). Leaving it to ferment overnight helps break down the gluten and the sugars in the mixture making it easier for you to digest. It also gives the muffins a lovely sour flavour.
Ingredients
2 cups spelt flour
1/3 cup coconut/rapadura sugar
1 tsp bicarb
1 tablespoon cinnamon
1 tablespoon allspice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
zest of an orange
3/4 cup sultanas or raisins
2 tablespoons butter or coconut oil
1/3 cup plus 1 tablespoon milk
1/3 cup plus 1 tablespoon yoghurt
2 eggs, whisked
pinch salt
CROSS
1/4 cup spelt flour
2 tablespoons water
honey to glaze
Instructions
Whisk flour, sugar, bicarb and spices in a bowl until there are no lumps.
Stir through sultanas and orange zest.
Add butter/coconut oil and massage in with your hands until combined.
Fold in milk and yoghurt until it comes together into a rough ball of dough (if it struggles to come together add a splash more milk).
Cover the bowl with a tea towel and leave at room temperature to ferment for 6-12 hours or overnight.
Fold in the whisked eggs and a pinch of salt.
Divide mixture into greased muffin trays.
For the cross - stir the flour and water together, transfer to a small zip lock bag, cut a small hole in the corner of the bag and use it to pipe the mixture onto the muffins.
Place in the oven and cook at 200° for 10 minutes or until muffins are golden brown.
Remove muffins from oven, brush with a little honey, allow to cool slightly and serve warm with lashings of butter!
NOTES
To make these dairy free simply swap the butter for coconut oil and use a non dairy milk and coconut yoghurt.
If you have a sweet tooth increase the sugar amount to 1/2 cup.