These lovely traditional spiced rolls are best toasted and spread with butter.
Ingredients
1 teaspoon + 25g sugar
1 7g packet of dried yeast
300 g plain flour
150g sprouted whole wheat flour
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
small pinch of allspice
125g raisins
zest of three clementines
1 egg
3 tablespoons olive oil
100 ml milk
Instructions
Activate the yeast: mix 1 teaspoon of sugar with the yeast and 150 ml of warm water. Set aside until the yeast rises to the surface and "blooms".
Mix flours and spices in a large bowl, then add zest, raisins, and sugar. Make a well in the middle of the mixture and add the egg, oil, and milk.
Using a fork, beat the liquids together until smooth-ish, then mix in the rest of the ingredients until you get a soft dough. Add more milk or water if necessary, depending on the dryness of your flour.
Place the dough on a clean, floured surface and knead for 5-10 minutes, or until the dough changes in your hands. It will relax, become smooth and glossy, feel springy. Put the dough back in the bowl and cover with a towel or plastic wrap. Leave for an hour, or until doubled in size. (I needed a bit more than an hour. My house was chilly.)
After the dough is doubled, deflate and knock it back and divide into 12 portions. Roll each portion in to a bun shape and place on a parchment-lined baking tray for about 40 minutes, or until puffed up again. Bake at 425 for 12-15 minutes, remove, and cool on rack.
Notes
*if your yeast never "blooms", then discard it and start again. *you can play with flour ratios and other flours here. I have done this recipe with all white flour, and with a mix of other flours including oat. It is pretty forgiving.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/easter-buns/