Ingredients –

• 300g water tsp
• 2 x 7g dried yeast sachets
• 500g spelt flour (wholemeal or white)*
• 2 tbs maple syrup or coconut nectar*
• 2 tsp mixed spice*
• 2 tsp cinnamon*
• 2 tbs Coconut Oil*
• 1 tsp salt
• 1.5 cups currants* if making fruit ones or 100g Loving Earth Coconut Mylk Chocolate* chopped for the choc chip version

Cross Ingredients –

• 100g spelt flour*
• 100g water
• 2 tbs raw cacao powder* (if making chocolate ones)

Glaze Ingredients –

• 1 tbs maple syrup or coconut nectar*
• 1/2 tbs boiling water

*ingredients available from Go Vita Cairns City, Go Vita Cairns Earlville & Go Vita Smithfield.

Thermomix Method –

• Add yeast and water to the bowl and whizz on speed 1, 90 degrees for 2 mins
• Add the rest of the ingredients (except fruit/chocolate)
• Whizz on speed 6 for 5 seconds
• Turn dial to closed lid position and use the interval/knead setting for 2 mins
• If making the fruit version, add the fruit now and whizz on speed 6 (reverse for 20 seconds)
• Tip out onto a floured surface and roll into a ball. The dough is quite sticky so cover your hands with a bit of flour too.
• Place in a large oiled bowl and cover tightly with cling wrap
• Place the bowl in a warm area for 1.5 hours or until the dough has doubled in size. If it is a warm day I put them outside otherwise another good option is near a heater.
• One dough has doubled in size, If making chocolate ones, add the chopped chocolate and knead into the dough
• Break into 12 portions and roll into buns
• Place on a lined tray so they are almost touching
• Whizz cross ingredients together on speed 4 for 10 seconds
• Spoon into a snaplock bag, cut off a small corner to create a hole and pipe a cross on each bun
• Cover with a tea towel and let them prove for 15 minutes
• Place in an oven preheated to 200 degrees and bake for 15-20 mins or until golden and have a hollow sound when you tap the bottom of them
• Brush with the glaze and allow to cool ( or spread with a little butter and eat them hot like I like to do)

Non Thermomix Method

• Add yeast and warm (not hot) water to a food processor mix together
• Add the rest of the ingredients (except fruit/chocolate)
• Mix together until a dough has formed
• If making the fruit version, add the fruit now and mix
• Tip out onto a floured surface and roll into a ball. The dough is quite sticky so cover your hands with a bit of flour too.
• Place in a large oiled bowl and cover tightly with cling wrap
• Place the bowl in a warm area for 1.5 hours or until the dough has doubled in size. If it is a warm day I put them outside otherwise another good option is near a heater.
• One dough has doubled in size, If making chocolate ones, add the chopped chocolate and knead into the dough
• Break into 12 portions and roll into buns
• Place on a lined tray so they are almost touching
• Whisk cross ingredients together until smooth
• Spoon into a snaplock bag, cut off a small corner to create a hole and pipe a cross on each bun
• Cover with a tea towel and let them prove for 15 minutes
• Place in an oven preheated to 200 degrees and bake for 15-20 mins or until golden and have a hollow sound when you tap the bottom of them
• Brush with the glaze and allow to cool ( or spread with a little butter and eat them hot like I like to do)