Comments on: Spelt Hot Cross Buns, Spelled Delicious

By: Y

Sat, 02 Apr 2016 02:26:13 +0000

Hi Rebecca!

Thanks for reading! Can’t imagine there’d be anything interesting enough to quote from that post, but yes, feel free to. And thanks for asking 🙂

By: Rebecca

Rebecca — Thu, 31 Mar 2016 23:06:10 +0000

Hi Y, I’ve been reading and enjoying your blog for years on and off now. I wondered if you would mind me quoting from one of your posts on my own blog. I’d like to quote from the post about ‘When exercise ruins your waistline’. In my post, I would provide a link not only to your post itself but also to your blog. I quite often quote from books that I love and other bloggers whose work I love. You can see examples of this if you go to my blog and click on the category ‘favourite quotes’. It’s not at all about marketing myself or my blog: I just like letting my (few!) readers know about things I love, in case they might, too. Thanks for all the great recipes, and the narrative, over the years :). Rebecca. PS There are so many of your recipes I want to try …

By: Y

Wed, 23 Mar 2016 14:12:00 +0000

Lee : Hi! I used white spelt flour in this recipe. Wholemeal is a delicious alternative, but yes, it would change the consistency of the dough, and also affect gluten development, which would probably explain the problems you encountered. If you bake the wholemeal buns in a small pan, that could help contain the spreading upwards rather than sideways.

By: Lee

Lee — Wed, 23 Mar 2016 13:30:37 +0000

Made these today exactly to recipe, except the dough was very sticky so added maybe 80g more flour until it was just workable. They are delicious, but when proving, mine doubled in width and not so much in height, so they are like discs of goodness rather than buns. My spelt flour is wholemeal…not sure if that’s what was used for this recipe?

By: Berenice

Berenice — Wed, 23 Mar 2016 05:13:43 +0000

This is a great spelt recipe which makes just the best hot cross buns. They are so fluffy and tasty. I followed the recipe but used my bread maker and a programmed dough cycle I set up with a 7 minute knead followed by a 40 minute rise (to suit spelt flour). I did the rest by hand. (Instead of putting the roux in the mixing bowl, I put it in the bread maker pan and followed the directions from there on.) All I need now is a spelt bread recipe using this roux method :- )

By: Y

Sat, 04 Apr 2015 11:48:42 +0000

Hi Jess, thank you so much for the feedback! x

By: Jess

Jess — Fri, 03 Apr 2015 23:53:12 +0000

Am so glad I came upon this recipe! Since removing wheat flour from my diet I thought I would miss out on the annual hot cross buns! These spelt hot cross buns are by far THE best hot cross buns we have ever tasted! The whole family has opted for these over store bought ones!! Absolutely delicious!! And super easy in the thermomix! Have shared amongst our Easter campsite and they all agree! 🙂

By: fanny

fanny — Fri, 03 Apr 2015 06:29:29 +0000

I haven’t made hot cross buns in years! Yours look wonderful and I love that you used spell flour. x

By: Y

Thu, 02 Apr 2015 23:57:14 +0000

Hi Karen, you could try substituting with 16g of fresh yeast.

By: Karen

Karen — Thu, 02 Apr 2015 06:25:40 +0000

Hi, Can I substitute dried yeast for fresh? If so, how much should I use?