Monday, June 24th

iStock_000008705743_ExtraSmallHot Cross Buns are such a springtime treat! I love their not-too sweet, yeasty dough with little gems of dried fruits in it. I am a big fan of pairing them with a nice cup of chai tea for an afternoon snack.

Download Printable Recipe Here!

My Friend and guest instructor, Ellexis Boyle, is a pastry whiz. She has come up with this hot cross buns recipe, which just happen to be dairy- free and wheat free!!!

Spelt flour is pretty easily used as a sub for wheat flour- and has a very moist consistency and nice crumb. Spelt is a relative of wheat that has much less gluten in it- so it suits some people who have a wheat intolerance.



3 ¾ cups spelt flour

1tsp cinnamon

¼ tsp ginger

¼ tsp nutmeg

¼ tsp cloves

2 tsp instant yeast

¼ cup cane sugar

1 ½ cup non-dairy milk (warm)

3 tbls coconut oil, melted

1 large egg

¾ cup raisins (or ½ cup raisins and ¼ cup currants)

½ tsp lemon and/or orange zest


Flour paste for crosses (if using)

½ cup spelt flour

2 tsp cane sugar

1/3 water



  1. For the bread dough: add flour, spices, yeast and sugar to a mixing bowl and whisk to combine.
  2. Then, add the oil, zest, egg and warm milk and mix either with hands or a mixer (using a dough hook) to a soft, pliable dough. Start by mixing for 5 mins until the dough starts to come together.  You can help the process by turning off the machine and scraping the ingredients from the sides of the bowl. After 5 mins, add the raisins and continue mixing for a further 3 to 5 mins. the dough should feel like a really firm pillow. If you find the dough is still quite sticky at the is point, then you can add flour a few tablespoons at a time until it reaches the right consistency.
  3. Round the dough into a tight ball and place in an oiled bowl, cover it with plastic wrap and a tea towel. Leave to rests in a warm place for 2 hours. It should double in size.
  4. After 2 hours, turn the dough out onto the counter and kneed gently for 10-15 seconds to push out the air. Using a knife, divide the dough into 15 even pieces (roughly 70g each) and round into balls. Place them side by side, (gently, not too tight as they will expand) in a 9 by 13” pan. Spray the buns with oil and cover with plastic wrap or a tea-towel. Allow to rise until almost doubled in size- 30 mins or so.
  5. Meanwhile, preheat the oven to 375F. If you want to add the crosses, mix all of the paste ingredients together and scrape into a small plastic bad (zip-lock sandwich bag works well). When the buns have risen, snip one corner of the bag and pipe a cross on each bun.
  6. Place the buns in the middle of your preheated oven and bake for about 20mins until deep golden brown! Remove and turn out onto wire rack to cool.


These freeze really well!

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