Spelt Flour Hot Cross Buns

Serves 12

These hot cross buns are great if you avoid or what to limit wheat flour. Spelt is related to wheat however some people find they can digest it more easily. It does contain gluten however therefore is not suitable for anyone with coeliac disease or a gluten allergy/ intolerance.

Cooking time: 12-15 mins

Cooking temperature: 200°C/Fan180°C


  • 300 g   White Spelt Flour
  • 1 tsp    Quick Yeast
  • ½ tsp    Salt
  • 1 tsp    Sugar, 1 tsp Mixed Spice
  • 50 g     Currants, 50g Chopped Mixed Peel
  • 150 ml Milk
  • Egg
  • 25 g     Butter
  • 1 tbsp  Boiling Water
  • 1 tsp    Sugar
  • 2 tbsps Flour
  • 1 tbsp  Milk


  1. Mix together the flour, quick yeast, salt, sugar, mixed spice, currants and mixed peel.
  2. Stir in the milk and egg.
  3. Melt the butter, add this to the bowl and mix well.
  4. Leave the dough covered with a tea towel, in a draught free place, for it to double in size. (This should take about an hour)
  5. Knead the dough then cut it into 12 equal pieces.
  6. Roll each piece of dough into a ball and place on an oiled baking tray.
  7. To make the topping, dissolve the sugar in the boiling water.
  8. Brush the sugar water over the top of each ball of dough.
  9. In a bowl mix together the flour and milk to form a soft pastry dough.
  10. Roll out the pastry dough on a floured surface.
  11. Cut it into very thin strips and lay these across the balls of dough to form a cross.
  12. Leave to rise for 20/25 minutes.
  13. Bake in a pre-heated oven for 12/15 minutes.


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