Spelt chocolate hot cross buns

INGREDIENTS

• 7g sachet dried yeast
• 280ml almond milk, warmed
• 80ml (1/3 cup) maple syrup
• 390g (2 1/2 cups) wholemeal spelt flour
• 50g (1/2 cup) raw cacao powder
• 95g (1/2 cup) raisins
• 45g (1/4 cup) currants
• 50g dairy-free dark chocolate (70% cocoa), finely chopped
• 3 teaspoons ground cinnamon
• 2 1/2 teaspoons mixed spice
• 1/2 teaspoon sea salt
• 1 tablespoon melted coconut oil
• 1 teaspoon vanilla extract
• 1 orange, rind finely grated, juiced
• Nuttelex, to serve (optional)

CROSSES

• 2 tablespoons wholemeal spelt flour
• 5 teaspoons water
• 1 teaspoon maple syrup 

• METHOD

  • Step 1
    Whisk the yeast, milk and 2 teaspoon maple syrup in a jug. Set aside for 10 minutes or until frothy. Combine the flour, cacao, raisins, currants, chocolate, cinnamon, mixed spice and salt in a large bowl. Make a well in centre. Add the yeast mixture, oil, vanilla, orange rind, 1 1⁄2 tablespoons orange juice and 2 1⁄2 tablespoons remaining maple syrup. Use a wooden spoon to stir until combined. Turn onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a greased bowl and cover with plastic wrap. Set aside to prove for 45 minutes or until doubled in size.
  • Step 2
    Grease a 20 x 30cm (base measurement) slab pan. Line with baking paper. Turn out dough. Gently knead for 1 minute or until smooth. Shape into 12 buns. Place in prepared pan. Cover with plastic wrap. Set aside in a warm, draught-free place for 30-40 minutes or until doubled in size.
  • Step 3
    Preheat oven to 180C/160C fan forced. For crosses, combine the flour, water and syrup in a small bowl until a smooth paste forms. Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole. Pipe crosses onto buns. Bake for 30 minutes or until cooked through. Brush tops with remaining maple syrup. Set aside to cool slightly. Serve warm with Nuttelex, if using.