Spelt Easter buns with honey glaze

Makes 10 buns

Ingredients

1 cup hot water

7g (2 tsp) instant yeast- check your yeast is good, I keep mine in the fridge

1 tbsp honey

2 tbsp light flavoured oil-olive/macadamia/avocado

3 cups Wholemeal Spelt Flour ( 3  1/2 cups if using White Spelt Flour) I use all white when I make mine

1 cup of sultanas, you can use a combination of mixed peel and currants also

1 tsp ground cinnamon

½ tsp nutmeg

½ teaspoon salt

Extra flour for kneading

Method

Place all ingredients in a large bowl and mix, and then put on a floured surface and knead together until no longer sticky and easy to handle. You only need to knead spelt for 3-4 minutes. Add extra flour as needed. Put in a bowl and lightly grease the top and cover lightly so the dough doesn’t form a crust. Put in a warm place. I put mine in the oven with a roasting tray full of boiling water (oven is off) Leave for 30 minutes.

Next shape the dough into a ball and slice in half so you have 2 even pieces. Then slice each into 5 (if you want to make 10 buns) you could make 12 buns if you wanted instead, just adjust the baking time. I like to weigh the dough, then divide by 10 and then weight out each piece to get even buns. (Each of these were about 90g each)

Shape into balls and place into a lined (baking paper) tray or dish. 

In a small bowl add ¼ cup of spelt flour and enough water to make a thick paste. Put into a piping bag and pipe crosses on your buns. I put the paste in a small snap lock bag and then make a tiny snip at the corner of the bag.

snap lock bag with a tiny snip in the corner

after the 2nd rise

Put back in your oven (keep buns lightly greased and put your cling film back on) to rise another 30 minutes. Take out your buns and then preheat oven to 200c or 190 c fan forced. Bake for 20 minutes until lightly browned. When the buns are done- while hot- glaze with 1 tbsp honey and 1 tbsp water. Warm the honey and water together to make a syrup. Brush over the buns. Serve up slathered in butter!