CARDAMON & APRICOT HOT CROSS BUNS
300g of spelt flour
2 1/2 tbsp of honey
1tsp of quick yeast
1 tsp of salt
2 tsp of mixed sice
70g of dried apricots, chopped
50g of currants
5 cardamon pods, crushed
150 ml of fresh almond milk
25g of coconut oil
50g of spelt flour
25g of fresh almond milk
Put the spelt flour, honey, yeast, mixed spice, salt and crushed cardamon into a bowl and mix together.
Wisk the egg, coconut oil & almond milk together. Slowly mix into the flour mixture. Fold in the chopped apricots, until it becomes a dough mixture.
Put into an oiled bowl and place in a very warm place with a clean tea towel on top, for 1 hour until it has risen.
Kneed the dough 5-7 minutes continuously and cut into 8 balls.
Put them on a lined baking tray and leave to prove for another 20-30 minutes in a warm place.
Pre-heat the oven to 180ºC fan.
To make the white crosses, mix together the flour and almond milk. Roll the dough into long sausages, or pipe.
Once the balls have risen, brush some sugared water over the top, then place the white crosses.
Put the buns in the oven for 15-17 minutes, until golden.
Brush again with sugared water to make them more shiny.
Serve warm or toasted for tea!