Little spiced fruit buns. Picture / Eleanor Ozich.

Petite Kitchen's Little Spiced Fruit Buns

Eleanor Ozich shares an Easter favourite to indulge in

LITTLE SPICED FRUIT BUNS
Makes 8 small rolls

When it comes to Easter, you can’t beat indulging in a lovely little spiced fruit bun. In this simple recipe I have used spelt flour, honey and coconut milk for a more wholesome touch.

Make sure you eat one straight out of the oven while they are still warm. The remaining buns can be kept for a day or two wrapped in a tea towel. Enjoy!

• 2 cups wholemeal spelt flour
• 2 Tbsp cocoa
• Small pinch of sea salt
• 50g butter, cubed
• 2 Tbsp honey
• 1 tsp cinnamon
• 2 tsp pure vanilla extract
• 1/2 cup raisins or currants
• 2/3 cup coconut milk or milk of your choice
• 2 tsp baking soda
• 1 Tbsp apple cider vinegar

1. Preheat oven to 200C, and line a baking tray with baking paper.

2. Combine flour, cocoa, sea salt, butter, honey, cinnamon and vanilla in a large mixing bowl.

3. Using your hands, cut butter into the flour mix until mixture resembles coarse crumbs. Add raisins or currants and toss lightly.

4. Gently warm coconut milk, and then whisk in the baking soda and apple cider vinegar.

5. Make a well in the middle of flour mixture, and pour in coconut milk all at once. Stir it around quickly using a fork and form a small ball. If the mixture is too sticky, you can add a little more flour until the mixture comes together.

6. Divide mixture into 8 small balls, and place them on the baking tray about 3cm apart.

7. Bake in oven for 15 minutes.

8. Remove from oven and allow them to cool slightly before enjoying!

• For more from Eleanor Ozich see petite-kitchen.com

Share this:

Viva Favourites

New Zealand Herald

New Zealand Herald

Subscribe to E-Newsletter