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.