Hot Cross Buns
The Hot Cross Buns from Spoonsparrow are wonderfully moist and even healthier than the original. Here’s the recipe!
Ingredients
- 125 ml milk (3.5% fat)
- 1 tbsp honey
- 1 tbsp flaxseed oil
- 2 tbsp butter (15 g each)
- 125 ml pear juice
- 4 g dry yeast
- 1 egg yolk
- 0.25 organic orange (zest)
- 50 g Raisins
- 435 g spelt flour type 1050 (+ 1 tbsp for handling)
- 0.5 tsp cinnamon
- Salt
- 1 tbsp powdered sugar from raw cane sugar
Instructions
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1.
Bring the milk to a boil in a saucepan and remove from heat. Add honey, flaxseed oil, and butter; stir well. Pour pear juice into a large bowl and dissolve the yeast in it. Stir in the egg yolk and orange zest, then fold in the raisins. Sift 400 g of flour over the mixture, add cinnamon, a pinch of salt, and the honey milk. Knead everything into a smooth, elastic dough. Let it rest covered in a warm place for about 30 minutes.
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2.
Knead the dough briefly on a lightly floured surface, return it to the bowl, and let it rise covered in a warm spot for another 30 minutes until it has roughly doubled in volume.
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3.
Divide the dough into six portions, shape them into balls, place them on a baking sheet lined with parchment paper, and allow them to proof again covered for about 30 minutes. Mix 35 g of flour with 1 tsp powdered sugar and whisk with 3–4 tbsp cold water until smooth. Fill a piping bag fitted with a small round tip and pipe cross shapes onto the buns.
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4.
Bake the rolls in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes until golden brown. Remove and cool on a wire rack for 5 minutes. Warm the remaining powdered sugar with 1–2 tbsp water, stir, then brush the buns with this glaze. Let the glaze set before serving the hot cross buns warm or at room temperature.
