How to Make Spelt Fruit Buns
If you're looking for an easy recipe for how to make Spelt fruit buns this is it. Delicious with any dried fruit. We love dried cranberries but feel free to add in sultanas, raisins or your favourite dried fruit. This recipe is made with white Spelt flour and a little wholegrain Spelt flour, but feel free to use regular flour. They will stay soft for a few days but perfect to pop in the freezer and use when needed. Also great sliced and toasted. Why only have fruit buns at Easter, enjoy them all year round. Inspired by Roger Saul Honey & Sour Cherry Buns.
Takes = 2 hours
Bakes = 25-30 minutes
Makes = 8 buns
- White Spelt Flour – 350g (2 + 1/4 cups)
- Wholegrain Spelt Flour – 115g (almost 1 cup)
- Quick dried yeast – 1 x 7g packet (2 tsp)
- Oat milk or regular milk –250ml (1cup)
- White vinegar, Apple Cider Vinegar or lemon juice – 1 tbsp
- Salt – 2 tsp
- Mixed spice – 2 tsp
- Ground cinnamon – 2 tsp
- Eggs – 2 (1 for the dough, 1 for the egg wash)
- Honey or liquid sweetener – 2 tbsp
- Dried fruit eg cranberries, raisins, sultanas etc – 150g (almost a cup)
- Olive oil – drizzle 1 tbsp if the dough looks dry
ADD vinegar to milk and rest for 15 minutes. Prepare a large bowl with a little oil and line a large baking tray with paper. Dampen a tea towel to cover dough.
ADD yeast into milk mix and stir until dissolved. Add flour, spices and salt to a large mixing bowl. Add in milk mix, eggs and honey and mix with a wooden spoon or using a dough hook on a stand mixer. Knead for 8-10 minutes until smooth and stretchy. Transfer to oiled bowl and cover with the damp cloth. Rest in a warm spot for 45 minutes or until doubled in size.
ONCE dough has risen, remove from the bowl with floured or oiled hands and place on a generously floured bench. Then using your hands knock out air but don't remove all the air bubbles, carefully fold in the fruit and knead for a few minutes until they are all combined. Divide and shape the dough into 8 buns (about 125g per bun), then place on the paper lined baking tray and recover with the damp cloth to rise again which is called the second prove fro about 30 minutes, until the buns have doubled in size and spring back when you touch them.
PREHEAT the oven to 200˚C fan, Gas 6. Brush the balance of the beaten egg over the buns, add a pan of water to the base of the oven. Bake for 5 minutes on the middle shelf then reduce the temperature to 180˚C, Gas 4 and bake for a further 15-20 minutes until golden brown. You can tell the buns are cooked inside bu tapping them they should sound hollow. Transfer to a wire rack and cool.
ONCE cool store in air tight container or covered. You can freeze them for up to 3 months. We usually do this and remove the night before we want to eat them. Delicious for breakfast toasted with butter and raspberry jam.