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- 450 g wholemeal spelt flour
- 50 g coconut sugar
- 1 Tbls cinnamon
- 75 g dried cherries
- 50 x currants
- 1 Tbls orange zest
- 2 x eggs
- 50 ml olive oil
- 50 ml milk - goats or soy milk
- 100 ml maple syrup
- 2 Tbls orange juice
- 100 g dark sugar free chocolate
1. In a bowl mix the coconut sugar with yeast and 150ml warm water. Set aside.
2. Warm the milk slightly. Then sift the flour and cinnamon into a large bowl, then add the dried fruit and zest. Pour in the yeast mix, and add 1 beaten egg, olive oil and milk. Add a little more milk if needed.
3. Place the dough on a clean bench dusted with flour and knead for 4 or so minutes.
4. Leave the dough in a wide mixing bowl and cover with a damp tea towel. Leave a to prove for an hour, then knock it back and knead again. Divide the dough into half with a spatula and keep dividing the segments by halves until you have 12 portions. Roll them into balls and place on a lined baking tray – spaced apart. Cover with the damp tea towel for a further about 30 or so minutes.
4. Using a pastry brush, brush the hot cross buns with the remaining beaten egg and bake in a 180 degree celsius oven for 15 minutes.
5. Glaze: place the maple syrup and orange juice in a small saucepan and gently heat until slightly reduced and bubbling.
6. Once cooked, with a pastry brush, brush the buns with the glaze.
7. In a double saucepan melt the chocolate, and using a tea spoon gently decorate the hot cross buns with the shape of a cross.
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My local health food store stocks dried cherries. Maybe try somewhere like that first. Otherwise, I suppose any dried fruit would substitute
When you take it the buns out from somewhere they don’t melt it?when you put the cross topping. I mean the top of it.Thank you for answer.Good luck in cooking.Sorry for my english,but for sure I will try this.Thank you for recipe.
I didnt put the crosses on top of the buns until they had cooled off a little
Hi Courtenay.Thank you for your answer and again for your lovely recipe.