Directions

1Combine 3 Tbsp white spelt flour with the water in a small saucepan. Gently thicken over low heat until the mixture thicken. Note it should not boil, when it starts to scrap across the bottom of the pan it is done.

2Remove from the heat and add the milk, stir until well combined. It should be a only-just-warm temperature.

3Pour this mixture into a food process or stand-mixer with a knead/bread function, then add the yeast and allow it to sit for a few minutes until it starts to bubble a little (this is the yeast activating).

4Add the remaining ingredients and knead on a low speed until the dough comes together and is a smooth consistency. Alternatively you could add off the igredients to a large bowl, stir then knead manually.

5Place the dough in a large, greased bowl and cover with a tea towel. Allow to prove for an hour or until it has doubled in size.

6Transfer the dough to a floured board and divide into 12 pieces. Shape each dough into a ball and place about 1.5 cm apart on a baking tray lined with non-stick baking paper. The dough will be sticky, so it will help to slightly wet your hands.

7Cover with cling wrap (make sure it is greased on the side that touched the buns) and allow to prove for another hour or so.

8Although not essential, the cross is traditional. However I've since found that it doesn't work with spelt flour. You will need to use regular plain flour.

9Mix about ¼ cup plain flour with enough water (add very slowly and in small amounts) to make a thick paste. It should be a good consistency to pipe, but not runny.

10Lightly beat the extra egg and brush the tops of the buns. Pipe on the cross and bake in a pre-heated oven of 190 C for 13-14 minutes.

11Upon removing the buns from the oven, immediately brush with the honey glaze.