Ellie shared the recipe for her hot cross buns (pictured) on Instagram
* Two cups of plain all-purpose flour
* Two and a half cups of spelt flour (plus extra for kneading)
* One teaspoon of cinnamon powder
* Two teaspoons of all spice powder
* 1/2 teaspoon of salt
* One dried yeast sachet
* 1/2 cup of caster sugar
* One and 1/2 cups of soy milk
* One and 1/2 cups of dried fruit
* Four tablespoons of vegan butter
* Zest of one orange
FOR THE CROSSES
* 1/2 cup of plain flour
* Five tablespoons of water
FOR THE GLAZE
* Two tablespoons of honey
* One tablespoon of water
1. Sieve the flour, spices, salt, yeast and sugar into a large mixing bowl.
2. Using dough hooks on an electric mixer, mix together the dry ingredients.
3. Add the milk, dried fruit, vegan butter and orange rind and knead with the electric mixer (speed two, with dough hooks) for about five minutes (or ten minutes if mixing by hand). Then continue to mix with your hands. If it’s too sticky, sieve in one tablespoon of flour at a time, kneading, until dough forms an elastic smooth ball.
4. Cover the bowl with a tea towel or cling wrap and place aside to rise. Dough should double in size in approximately 45 minutes to one hour 30, depending on how warm your climate is.
5. Once doubled in size, turn dough onto a lightly-floured surface and knead out all the air. Roll into a long log and cut into 12 even slices.
6. Roll each slice into balls, ensuring one side is smooth. Place the balls on a lined baking tray, smooth side up, 3 x 4, with small gaps between each one. Set aside to rise again for a further 40 minutes, lightly covered with cling wrap.
7. Pre-heat oven to 180 degrees Celsius, fan forced, while dough is rising again. Make the cross mixture by stirring the flour and water together, transfer to a piping bag.
8. Once the dough has risen again, draw on the crosses and place it in the oven to bake for 20-24 minutes, or until very golden on top.
9. Remove from oven, transfer baking sheet of buns to a wire cooling rack.
10. Stir together the honey and water, and brush over buns to glaze. They are best served fresh and warm, cut open and spread with vegan butter.
Source: Elsa’s Wholesome Life