Delicious and indulgent, this classic recipe combines aromatic spices with honey and citrus flavors to create hot cross buns that melt in your mouth and are perfect for Easter morning.
These hot cross buns are made from the perfect balance of wholemeal spelt and rye flour, similar to how my great Polish aunt used to make her brioche. The dough is enriched with good quality extra-virgin olive oil that marries perfectly with the sophisticated and robust flavor of the rye. I’ve then added generous amounts of plump raisins and dried apricots so that each mouthful has a burst of flavor.
Make a double batch because these won’t last long! This tasty treat is not very difficult to create, and even the dough is very simple. After combining the ingredients, the most important part is to allow the buns to rest and develop in the fridge overnight for at least 12 hours.
This recipe is from my cookbook Healthy Baking.
Add two finely diced roasted apples, which combines wonderfully with the raisins before baking. Serve warm or toasted and enjoy.