Hot Cross Buns


  • 2 cups of spelt flour (plus a bit extra for kneading)
  • 2 tsp cinnamon
  • 1 tsp all spice
  • 7 gm sachet dried yeast
  • Pinch of salt
  • Zest of one orange
  • ½ cup milk of your choice
  • 1 tbsp rice syrup or coconut sugar
  • 1 tsp vanilla bean extract
  • ¼ cup coconut oil (melted)
  • 1 free range egg, lightly beaten
  • 150 g raisins and currants

Flour paste:

  • ½ cup of spelt flour 
  • 4 to 5 tbs of water


  1. Mix the spelt flour, cinnamon, all spice, yeast and a pinch of salt in a mixing bowl.
  2. Warm the milk, vanilla and rice syrup just a little until it is luke warm (about 15 seconds), then pour into the mixing bowl along with the egg and oil.
  3. Mix the dough for about 6 minutes until it is smooth and elastic. Add the dried fruits, orange zest and mix through.
  4. Cover the bowl with a clean cloth or glad wrap and leave the dough to double in size in a warm place for about 1 hour.
  5. Knock back the dough and tip in onto your working bench.
  6. Knead a little then shape into 8 rolls.
  7. Cover lightly and allow to rise for another 30 minutes or until double in size.
  8. Preheat your oven to 160 C
  9. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off one corner of bag. Pipe flour paste over tops of buns to form crosses
  10. Bake for 20 minutes until golden.

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