320 g wholemeal spelt flour
50 g oats
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
pinch of sea salt
1 sachet dried yeast
250 ml milk (your choice)
1 tablespoon chywanprash
1 teaspoon vanilla extract
100 g butter
1 free range organic egg
250 g raisins or sultanas (or other dried fruit)
To Make Hot Cross Piping Dough Combine 50 g spelt flour with 70ml cold water.
Mix the flour, oats, cinnamon, yeast and a pinch of salt in a mixing bowl.
Warm the milk, vanilla, chywanprash and butter until just slightly warm and butter has melted. Remove this mixture from the heat whisk in the egg.
Pour the warmed milk into the flour mix.
Mix the dough together for a good 5 minutes until it is smooth and elastic. Add your dried fruit and mix again until mixed through. Place into a lightly buttered bowl and cover with a clean tea towel .
Rest the dough in a warm place for 1 hour or until doubled in sized.
Knock back the dough and tip in onto your working bench.
Shape into buns and place them onto a prepared baking tray lined with baking paper. Leave about 1 cm to allow room to expand. Cover the hot cross buns lightly and rest in a warm place for another 45 minutes until doubled in size.
Brush over the rolls with a beaten egg mixed with a little milk which will form a lovely glaze. Then top your buns with your dough mixture.
Preheat your oven to 200 C.
Bake for 20 minutes until golden.