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Spelt chocolate hot cross buns
Spelt chocolate hot cross buns
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Prep Time:
115 minutes
Cook Time:
30 minutes
Total Time:
145 minutes
Healthier hot cross buns with dried fruit and maple glaze for a guilt-free, vegan treat that disappears fast.
Ingredients:
  • 7g sachet dried yeast
  • 280ml almond milk, warmed
  • 80ml (1/3 cup) maple syrup
  • 390g (2 1/2 cups) wholemeal spelt flour
  • 50g (1/2 cup) raw cacao powder
  • 95g (1/2 cup) raisins
  • 45g (1/4 cup) currants
  • 50g dairy-free dark chocolate (70% cocoa), finely chopped
  • 7.50 gm ground cinnamon
  • 6.25 gm mixed spice
  • 1.20 gm sea salt
  • 16.80 gm melted coconut oil
  • 4.40 gm vanilla extract
  • 1 orange, rind finely grated, juiced
  • Nuttelex spread, to serve (optional)
  • 24.80 gm wholemeal spelt flour
  • 25.00 gm water
  • 6.80 gm maple syrup
Instructions:
  • In a jug, whisk together yeast, milk, and 2 teaspoons of maple syrup. Let it rest for 10 minutes until foamy. In a large bowl, combine flour, cacao, raisins, currants, chocolate, cinnamon, mixed spice, and salt. Make a well in the center and add the yeast mixture, oil, vanilla, orange rind, 1 1⁄2 tablespoons orange juice, and remaining 2 1⁄2 tablespoons maple syrup. Stir with a wooden spoon until combined. Knead on a floured surface for 5 minutes until smooth. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise for 45 minutes or until doubled in size.
  • Prepare a 20 x 30cm slab pan by greasing and lining it with baking paper. Turn out the dough and gently knead it for 1 minute until smooth. Shape the dough into 12 buns and place them in the prepared pan. Cover the pan with plastic wrap and let the buns rise in a warm, draft-free place for 30-40 minutes, or until doubled in size.
  • Preheat the oven to 180C/160C fan forced. Make the cross mixture by combining flour, water, and syrup in a bowl until smooth. Transfer the mixture to a sealable plastic bag and snip a 2mm hole in one corner. Pipe crosses onto buns. Bake for 30 minutes until cooked through. Brush the tops with the leftover maple syrup. Allow to cool slightly and serve warm with Nuttelex, if desired.

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