Spelt Sourdough Hot Cross Buns - wholesomemum.com

Spelt Sourdough Hot Cross Buns - wholesomemum.com

Spelt Sourdough Hot Cross Buns

Ingredients

• 200g sourdough starter
• 180g water
• 200 g bakers flour
• 150g spelt flour
• 2 tbsp all spice
• 1/2 tbsp cloves
• 1/2 tbsp cinnamon
• 1 tbsp orange rind
• 3/4 cup of raisins, currents or sultanas or combination of…

Method

Combine all ingredients in a bowl and mix well.

Cover with cling wrap and set aside in a warm dry spot.

Let sit for a minimum of 6-8 hours to rise. It should have doubled in size.

Place a silicon mat onto a clean bench.

Using a sifter, cover the mat with lots of flour. Ensure that you are quite liberal to avoid the dough sticking. I roughly use about 1-1.5 cups in total over the next few steps.

Scrape the dough onto the floured mat using a soft silicon spatula.

Sift more flour on top. Liberally. Don’t hold back.

Gently knead the dough by lifting the edges of the silicon mat and tipping the dough over itself, using a knife or spatula to lift any sections that may have stuck.

Add more flour as needed and continue to knead with your hands.

Once its manageable (not too sticky), gently form the dough into 12-16 round balls each roughly the same size.

Place them into a lightly oiled cupcake tray and cover with a lightly floured tea towel. Set them aside somewhere warm and dry to allow them to rise again for about 40mins-1hr.

Preheat oven to 220 degrees C.

Combine 1/3 cup of flour and approx 3 tbsp water in a piping bag. I used a plastic bag and poked a smal hole out using a skewer.

Squeeze the flour paste forming a cross over each roll.

Once oven is up to temperature, place hot cross buns in for 15 minutes. Then reduce temp to 180 degrees C for another 15mins.

Remove from cup cake tray and allow to cool on a wire rack. Or eat straight away with lashings of butter!

Enjoy and Happy Easter!