Sourdough Spelt Hot Cross Bun recipe.
¾ cup active 120yr old Ancient Sourdough Culture visit www.healthkultcha.com.au/sourdough for full instructions)
2 teaspoons cinnamon
1½ teaspoons mixed spice
1 teaspoon nutmeg
1 teaspoon Celtic sea salt
50g melted butter (cooled) or oil
1 egg (optional)
1 cup Water or milk
150g currants, raisins & sultanas, or mixed dried fruit
4 cups Organic white or whole Spelt Flour – or a combination of the two.
Activate the culture
Combine all ingredients in order listed
Mix flour in 1 cup at a time, stir in until it is too stiff to turn by hand. Leave a little excess flour for kneading.
Knead dough for a few minutes
Cut into 9 or 10 even pieces and roll into balls.
Place on a greased tray.
Place in a warming cupboard for 2-6 hours between 29 and 35 degrees C
Once risen, make up a thick paste with flour and water, thick enough so the mixture doesn't run off the buns.
To make the crosses use a cake decorator, or a plastic bag with a hole cut in the corner
Bake at 190°C for 20-25 minutes.
Glaze the top of the buns with 50/50 melted honey and water.
Serve warm with butter – best eaten fresh from the oven