- Spelt flour300 Grams
- Coconut palm sugar or brown sugar2.5 Tablespoons
- Quick yeast1 Teaspoons
- Salt1/2 Teaspoons
- Mixed spice2 Teaspoons
- Non-sulphured apricots70 Grams
- Currents50 Grams
- Cardamon pods, crushed5
- Milk150 Milliliters
- Butter25 Grams
- For the crosses
- spelt flour50 Grams
- Milk25 Grams
Put the spelt flour, coconut palm sugar, yeast, mixed spice, Himalayan salt, and crushed cardamom into a bowl and mix together.
Wisk the egg, melted butter, milk together and slowly mix into the flour mixture. Fold in the chopped apricots till it becomes a dough mixture
Put into an oiled bowl and put in a very warm place for 1 hour till it has risen.
Knead the dough for 5-7 minutes continuously and then cut into 8 balls.
Put them on a lined baking tray and leave to prove for another 20-30 minutes in a warm place.
Preheat oven to 180 deg fan
To make the white crosses mix together the flour and almond milk. Roll the dough into long sausages or pipe.
Once the balls have risen put some sugared water over the top and put the white crosses over the top.
Put the buns in the oven for 15 – 17 minutes until golden.
Brush again with sugared water to make shiny.
Serve warm or toasted with delicious jam and spread