Hot Cross Buns

I’m going to let you in on a secret. I’m a little worried though as it’s one that may divide us... I'm an Easter person. I just love it and reckon it’s better than Christmas. Sorry Christmas lovers, but it’s true.

I’m not saying I don’t like the festivities that Christmas brings, it’s just Easter is that little bit better. Don’t get me wrong, both holidays are great! Both involve quality fam-time and an abundance of over-indulgence – two of my favourite things. It’s just that there’s so much less pressure at Easter. And no stressful present buying means the real star of the holiday – the food – can really shine. There’s also the lovely 4 day weekend that always creeps up on you like a big surprise. AND did I mention, chocolate!!! 

I actually get excited at the sight of chocolate eggs and bunnies appearing on the shelves in February. And don’t even try to tell me that Easter eggs don’t taste better than regular chocolate, because I’ll tell you you’re wrong. I swear it must be the egg or bunny shape the chocolate is so lovingly moulded into because it just tastes so good.

So now I probably have you confused, thinking there should be an amazing chocolate-packed recipe in this post. Unfortunately for you, there isn’t. After all I’ll be eating so many chocolate eggs and bunnies I don’t think I’ll need any more chocolate. Fortunately I have this amazingly fluffy Hot Cross Bun recipe for you!! Because everyone needs Hot Cross Buns at Easter.

Oh my, I could eat three of these in one sitting. As always (ok almost always) I’ve made these ones on the healthier, friendly side – using the wonderful and versatile white spelt flour – so I may just go ahead and eat that third bun.

Spelt flour is not gluten free but it is very low in gluten and well-tolerated by fructose malabsorpers, or those who limit their gluten intake, and a much more nutritional alternative to standard wheat flour.

There’s already enough ‘missing out’ on foods during festive seasons for us with restricted diets, so be sure not to miss out on Hot Cross Buns this Easter :)

Spelt Hot Cross Buns 
Makes 6 buns

250g, plus extra for dusting, white spelt flour (sieved & organic for low FODMAP)
½ tsp sea salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
Grated rind of half an orange
150ml almond milk (or milk of choice)
1 tsp + 1 tbsp dark muscovado sugar
1 sachet (7g) dried yeast
2 tbsp coconut oil
1 egg, lightly beaten
80-100g raisins & currants OR dark choc chips

Cross paste
2 tbsp GF flour
1-2 tbsp cold water

1 tsp sugar
Boiling water

Combine flour, spices, salt and orange rind in a large bowl. Heat milk in a small saucepan until luke warm. Poor half of the milk (make sure it’s not too hot) in a mug with the yeast and 1 tsp of sugar. Gently stir, cover and set aside for 10 minutes until it becomes frothy. Add coconut oil and 1 tbsp sugar to the remaining warm milk and stir until melted.

Place extra spelt flour close at hand, as you may need this while kneading. With your hands mix the yeast mixture into the flour. Add milk mixture, lightly beaten egg and lastly the dried fruit or chocolate, kneading each addition. Spelt does not require much kneading, so mix until ingredients are combined and you have a sticky dough. Cover with glad wrap or a damp tea towel. Place in a warm spot to prove for 1 hour or until the dough doubles in size.

Preheat oven to 200C. Divide the dough into 6 equal portions, roll into balls and arrange closely on a tray. Cover and allow to prove for another 20 minutes. Meanwhile prepare the cross paste. Slowly mix water into flour to form a smooth thick paste. Spoon into a snap-lock bag, snip a little hole in the corner and pipe crosses. Bake for 18-20 minutes.

Prepare the glaze by mixing ingredients together, dissolving the sugar in the boiling water. Brush the glaze over warm hot cross buns and serve. Freeze any buns you don’t devour on the day of baking.



  1. These looks amazing! Great recipe!
    Big bro.

  2. These buns looks amazing!!! ❤️❤️
    They are not low FODMAP though.

    Dough containing spelt flour needs to rise over night (preferably in a cold place) for the fodmaps to brake apart. After baking you are only allowed to eat about 25 grams of the final product.

    Xo, Katrine

    1. And nutmeg are yet to be tested :)

  3. OMG these look amazing!!! but I can't have spelt as I'm in the elimination phase - can I use buckwheat or standard GF flour instead?


All content, design & photos are by Stephanie Papillo, unless otherwise indicated. © 2015. Powered by Blogger.
Back to Top