Hot Cross Buns - Easterlicious.

I'm not ashamed to admit it. I LOVE EASTER. My Easter cards went into the post two weeks ago. We have an actual storage crate for Easter Decorations. And I don't blame Easter. I blame Christmas. I am so in love with that annual celebration that, when December gives way to January, and the tree, the gingerbread, the tinsel and lights are all put away, I feel an emptiness that only another festive event will answer. Sure, New Years does its bit, but that's not really child-centric. 

Easter, on the other hand, in our house at least, is all about the tiddlywinks. We do a fair bit of crafting and celebrating to mark the event. 

Today, I made spelt hot cross buns for the kids, and they were so, so, so, so sinfully good. 

Ingredients

500g spelt flour + a little extra for the flour paste

300g mixed dried fruit, diced (I used a mix of dried fruits and nuts - cranberries, pistachio, sunflower kernels, raisins, apricot)

1/3 cup tepid water

2 tablespoons of yeast

1 tablespoon sugar

1 tablespoon cinnamon

C. 1 cup tepid water

Combine the water, yeast and sugar in a cup, stir, then cover with a saucer. Leave for ten minutes so that the yeast can 'activate'. Meanwhile, sift flour into a large mixing bowl and add the dried fruit and cinnamon. Stir until combined. Once the yeast is well and truly frothed, add it to the dry mix. 

I use my trusty kitchenaid (for anything I possibly can) but I've made these by hand and it's a cinch. Add extra tepid water until you get a dough like consistency - about 1/4 cup at a time, then stir, knead, etc. You'll know when it comes together but doesn't feel 'sloppy' that it's just right. Knead until it's elastic (you can press a finger into the dough and it immediately bounces back). 

Leave to rise around thirty minutes, then knock the dough back to its original size. Preheat oven to 180'c fan forced. Slice the dough into equal portions and roll to form balls. 

TO make the crosses, you can either score the buns (traditional) or make a flour paste, which I did (I always did love that crispy dough!). Just mix flour and water until you get a thick paste and then use a piping bag (or plastic sandiwch bag with a corner snipped off) to lay down your crosses. I know some people who make a really thick dough and roll out long snakes and place it on top to form the crosses. Whatever works for you. 

Bake for around 20 minutes. You'll know they're done when they smell divine and their bases sound a little hollow. Now, this is optional, but I like to top mine with a sugar syrup - a couple of tablespoons of good brown sugar mixed with water until it's thin and spreadable, massaged into the top of the buns while still warm. 

and there you have it! Easy, delicious and healthy hot cross buns. Perfect!