SPELT HOT CROSS BUNS!!!

Spelt Hot Cross Buns Recipe

Ingredients:

1 3/4 cups of milk (rice, soy, hemp, almond, cow, goat, etc.)
1/4 cup vegetable oil (of your choice)
1/4 cup cane sugar
1 teaspoon salt
5 cups white spelt flour
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 tablespoon instant yeast
1 1/4 cups currants or raisins pre-soaked in hot water for 5 minutes before adding to mixer - 1/2 added before mixing, the other 1/2 added half way through

Apricot jelly or jam to cover

Method: Use kitchen aid mixer.

Place ingredients in mixer in order listed - except for 1/2 the dried fruit and the apricot jelly or jam.

Mix on low speed (#2 on kitchen aid) for 5 minutes, add remainder of raisins, then mix on next speed up (#4 on kitchen aid) for 5 minutes. The dough should be well mixed and away from the sides of the bowl.

Remove the hook and let rest in the mixer bowl for 15 minutes, then take it out onto a lightly floured counter top and divide into 12 even balls.

Place balls on a cookie sheet with parchment paper on it, lightly brush with oil and cover with saran wrap to maintain moistness during proofing.

Proof for 1 1/2 hours.


Before baking, draw the cross on top of the buns:

Cross ingredients:
3 tablespoon of white spelt flour
2 tablespoon of cold water.
Mix well together into a paste with no lumps.

Put it in a pastry bag with a little hole and draw cross on the top of the buns, be careful not to flatten the dough on top; be gentle.

Then bake on middle rack in pre-heated oven at 350∘for 20 minutes.

Meanwhile lightly heat up apricot jelly or jam with a bit of hot water on low heat, for glaze on hot cross buns. After the buns are baked, brush each bun with glaze and let sit for 10 minutes.
Happy Easter!!