Chyeanprash Hot Cross Buns

June 13, 2018




320 g wholemeal spelt flour

50 g oats

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon

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.

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