1 ½ cups almond milk
1 teaspoon sugar
1 tablespoon dairy free spread
2 teaspoons active yeast
4 cups of wholemeal spelt flour (a 50/50
mix of wholemeal and plain would work well also)
1 teaspoon cinnamon
½ teaspoon mixed spice
½ teaspoon ground nutmeg
2 teaspoons sugar
1 ¼ cup sultanas
1 tablespoon orange zest
Crosses:
½ cup brown rice flour (or other lightly
colour gluten free flour of choice.)
5 tablespoons water
Glaze:
1 tablespoon sugar
1 tablespoon warm water
1/2 teaspoon cornflour
Heat milk until almost boiling. Stir in
first measure of sugar and spread until spread melts. Set aside until lukewarm.
Sprinkle yeast over and leave for 15 minutes or until frothy. In a bowl, add flour,
spices and zest. Make a well in the centre of dry ingredients. Pour yeast
mixture in. Beat in to a soft dough, adding more flour if the dough is too sticky.
Mix in sultanas. Turn out onto lightly floured surface. Knead until smooth and
elastic or until dough springs back when lightly touched. Lightly brush bowl
with oil. Place dough in bowl. Cover and leave in a warm place until double in
size. Punch dough down in centre with your fist and knead lightly. Divide
mixture in even-sized pieces. Shape into balls.
Place buns on an oven tray lined with baking paper. Cover and leave in a
warm place until double in size. Pipe crosses on each bun. Bake at 200C for 15
minutes. Remove from oven and brush with glaze. Cool hot cross buns on a
cooling rack.
Crosses:
Mix flour and water together until smooth.
Place mixture into a small plastic bag. Snip across one corner to form a hole
for piping. Twist top of bag to hold dough firm, and squeeze to pipe.
Glaze:
Put all ingredients in small bowl. Stir
until sugar is dissolved. Add cornflour to thicken.
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