Easter Hot Cross Bun Spelt Rolls
Servings: 12 buns
Ingredients
Dough (see note 1)
- 300ml (1¼ cups) milk
- 40g (⅛ cup) butter
- 1 egg
- zest of one lemon
- 2 tbsp lemon juice
- pinch of saffron
- 500g (4 cups + 2 tbs) spelt flour (see note 2)
- 1 tsp salt
- 7g (2¼ tsp) dried yeast (see note 3)
- 75g (⅓ cup) sugar
- ½ tsp cinnamon
- 2 tsp mixed spice
Filling
- 50g (¼ cup) butter (melted)
- 1 tbsp lemon juice
- 2 tbsp brown sugar
- 100g (3½ oz) sultanas
Topping
- 2 tbsp golden syrup (or medium-light syrup)
Instructions
Bread Machine:
- Add the milk, butter, egg, lemon zest, lemon juice, and saffron to your bread machine pan. Then, add the remaining dough ingredients, taking care to keep the yeast and salt as separate as possible. Set your machine to make dough.
- On a well-floured surface (the dough will be very sticky), work in just as much flour as needed to make a soft, pliable dough that is still slightly tacky.
Stand Mixer:
- Mix the milk, butter, egg, lemon zest, lemon juice and saffron together in your stand mixer bowl. If the butter is straight from the fridge, it won't fully combine, but that’s okay.
- Then add the remaining dough ingredients.The dough should be sticky, but if you need more flour, just add a little at a time. Be careful—too much flour will result in dry bread.
- Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, until soft. The dough should still feel slightly tacky but will slowly drop off the hook.
- Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
- When the dough is ready, knock it back, and on a floured surface, form into a rough ball.
Both Methods:
- Using a rolling pin, roll out the dough into a large rectangle (around 40x50cm) with one of the shorter sides facing you. The dough is very elastic and will bounce back — this is a good sign!
Assembly:
- Mix the butter, lemon juice and brown sugar together.
- Spread the filling evenly across the dough with a knife (it won't completely cover the dough, but that’s fine).
- Sprinkle the sultanas over the dough.
- With the shorter side in front of you carefully roll the dough, making sure you pull it tight as you go.
- Using a sharp knife, cut the rolled dough into slices. (You should get around 12 buns, depending on their size.)
- Pinch any edges together and use your hands to shape them into circles (they will already be round, but might need a little more shaping).
- Place them on the baking tray or in a dish quite close together.
- Cover and let rest for around 20-30 minutes.
- Preheat the oven to 200℃ (400℉).
- Bake in the oven for around 20-22 minutes. Make sure they are cooked but don't over-bake them.
- Remove from the oven and allow to cool a little.
- While still warm, brush over the syrup or honey. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, I have not tested this recipe with imperial measurements.
- I have made the dough using both a stand mixer and bread machine.
- You can use spelt or regular flour for this recipe (just use the same amount).
- In Sweden, we have something called dried yeast, which can be used both in warm liquid to proof and added directly to flour. I am aware that the US has two options for dried yeast, and I believe instant yeast is the most similar to our dried yeast.
