1/4 cup boiling water
1 cup raisins or currants (or a mix of both)
1 1/4 cup of Milk
1 egg yolk (reserve white for topping)
6 Tablespoons on softened butter
1 Tbsp active dried yeast
1/4 cup Coconut Sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt
4 1/2 cups Spelt Flour
1 egg white (reserved from bun recipe)
1 Tbsp Milk
4 Tbsp flour
For the buns - Place milk into a pot and heat to slightly warmer than blood temp. Add coconut sugar and yeast, give it a gentle stir. Let sit until yeast activates and a froth forms on the top.
In a small bowl add dried fruit and boiling water - set aside.
Add the 2 eggs, extra yolk, butter, spices, salt and flour into stand mixer with dough hook attachment (you could also mix in a large bowl with a wooden spoon). Add milk mixture and soaked fruit (with water).
Mix with the dough hook until you can lightly press the dough with your finger and the dough bounces back. If you are not using a mixer - knead on a lightly floured board until the same result is reached. Place dough back into bowl and cover with a tea towel. Let rise for 1 hour until doubled in size.
Roll into 16 balls and place on a greased tray. Cover with tea towel and let rise again for half an hour. Preheat oven to 190 degrees celsius.
Topping - Whisk egg white and milk together for the topping and brush onto the buns.
Crosses - Mix the flour for the crosses with just enough water to make a paste. Pipe the paste onto each bun to make a cross.
Bake for 20 minutes until golden brown.