Hot Cross Buns

Ingredients for 1 servings:

• 200 g spelt flour, plain
• 300 g wholemeal spelt flour
• 1 pinch of salt
• 40 g sugar
• 1 tsp cinnamon powder
• ¼ tsp cardamom powder
• ¼ tsp coriander powder
• ¼ tsp ginger powder
• ¼ tsp nutmeg, freshly grated
• ¼ tsp clove powder
• 1 packet of dry yeast
• 1 orange(s), zest
• 100 g raisins
• 100 g currants
• 50 g butter
• 2 m.-sized eggs
• 200 ml low-fat milk
• 3 tbsp flour
• ½ tbsp sugar
• 2 tbsp water
• 1 tbsp sugar
• 1 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

traditional English pastry for Good Friday, makes 8 rolls

Mix the flour, salt, sugar, and spices in a large bowl. Cut the butter into pieces and knead them into the flour mixture with your fingers. Add the fruit, zest, and yeast and mix. Heat the milk to lukewarm and whisk in the eggs. Add the egg wash to the other ingredients in the bowl and let it rest for 5 minutes. Mix everything well with a wooden spoon until you have a smooth dough. Preheat the oven to 200 degrees fan-assisted or 220 degrees top/bottom heat. Divide the dough into 8 equal portions. Shape into balls and place them on a baking sheet lined with baking paper. Cover with plastic wrap and let rise for 50 to 75 minutes. For the crosses, mix together the flour, sugar, and water. Use a blunt knife to lightly press a cross into each roll and use a teaspoon to drizzle the flour water into the crosses. Bake the rolls for 12 to 15 minutes on the middle rack at 200°C fan-assisted oven or 220°C conventional oven. For the glaze, mix water with sugar and brush the rolls with it immediately after baking. Enjoy fresh the same day or freeze.