Spelt Hot Cross Buns (No-Knead Method)

March 31 2015
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There’s nothing like baking your own bread in the kitchen. It’s amazing that with only two simple ingredients you can create such a beautiful thing. If I had the time, I would SO create my own sourdough starter and bake the most amazing sourdough loaves. Unfortunately with my current lifestyle, I don’t have the time to knead those precious loaves every 30 minutes for 10 hours!! One day perhaps. For now, it’s my no-knead method for the win! It’s quick and easy and is the perfect baking alternative for those short on time. This method has almost no hands on time with the dough. Instead it spends most of it’s time sitting in a dark, warm corner slowly rising (lonely little guy). ☺

Today’s Spelt Hot Cross Bun recipe is an adaption of my basic bread recipe (found in my free recipe eBook), with some added goodies to make it the perfect Easter treat. After all my hot cross bun testing, my freezer is now full of them! No complaints here though… we do love hot cross buns! This method produces a nice dense and chewy bun, with a sweet honey glazed crust.

If you prefer a softer cakier bun (like my husband Mike does), I have also added an alternate recipe which can be found on the PDF recipe download below. Let me know which version you prefer.

These hot cross buns are perfect served warm with cultured butter and a cup of tea.

Enjoy! Oh and happy Easter friends!

 

 

 

Spelt Hot Cross Buns (No Knead Method)  |  Gather & Feast

Ingredients

VGN, RSF
30 mins preparation / 12 - 24 hrs waiting
8

Buns

  • 400g white spelt flour
  • 4g dry activated yeast
  •  cups warm water
  • Zest of 1 orange
  • 2 tbs cinnamon
  • 2 tbs allspice
  • ½ tsp clove
  • ½ tsp nutmeg
  • ½ tsp vanilla powder
  • ½ tsp sea salt
  • ¾ cup dried currants
     

​​Cross Mix

  • ½ cup spelt flour
  • ¼ cup water
     

Glaze

  • 3 tbs honey 

Method

  1. Add flour, salt, yeast, orange zest, spices, vanilla and currants to a large mixing bowl.
  2. Add the warm water and stir to form a sticky dough.
  3. Once the dough is combined, cover the bowl with a clean damp tea towel and set aside in a warm corner overnight (the dough needs to sit for at least 12 hours, but I found the longer I left the dough, the better the result, so I recommend leaving the dough for at least 18 - 24 hours).
  4. Once the dough is ready, pull the dough out onto a floured surface (it will still be quite sticky), and pull together with your hands.
  5. For a loaf version place the rounded dough into a clean floured tea towel and let it sit for a further 1 - 2 hours.
  6. If you’re making buns, cut the dough into 8 even pieces and roll into balls, place them onto a paper lined tray, cover with a clean tea towel and set aside to rise for 1 - 2 hours.
  7. While the dough is rising, pre-heat your oven to 250 degrees celsius and place a *Dutch oven inside the oven with the lid on for 30 minutes.
  8. Mix the ½ cup spelt flour and ¼ cup water to form a sticky paste.
  9. Pipe the flour and water mix over the buns, forming a cross shape.
  10. Remove the Dutch oven from the oven and lightly flour the bottom surface.
  11. Place the large dough ball or individual dough balls into the Dutch oven.
  12. Place the lid onto the Dutch oven and pop it back into the hot oven.
  13. Bake for 30 minutes covered and then a further 15 minutes uncovered.
  14. Remove from the oven and brush the buns with honey while still hot.
  15. Transfer the buns to a wire rack to cool. Enjoy!
     

* If you don’t have a dutch oven you could also use a baking tray. The buns may be a little crispier on the outside. You will also need to lower your oven temperature to 200 degrees celcius.

Free Resources

Click on the links below to print or save this recipe to your device.

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I’m Ashley, welcome to Gather & Feast. A site full of beautiful food, simple recipes, free resources and more! x  

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