Makes 9 Buns

INGREDIENTS

Dry ingredients
3 cups wholemeal spelt flour
2 tbsp coconut sugar
1 tbsp instant dried yeast (this dried yeast does NOT require dissolving in liquid first)
1.5 tsp cinnamon powder
1.5 tsp allspice
1 tsp salt

Wet Ingredients
1 tbsp chia seeds in
½ cup water, mix together to form a gel.
1 cup plant milk (bonsoy)
1 orange, zest only
1 tsp vanilla paste
1 cup sultanas

For The Cross
¼ cup of wholemeal spelt flour
3 tbsp water
Mix together to form a paste.

For The Glaze
Maple Syrup

METHOD
Mix all dry ingredients together in a large mixing bowl. Mix all wet ingredients together in a separate bowl. Add the dry ingredients to the wet ingredients and stir to a dough. Knead the dough in a mixer with a dough hook, on speed 2 for 5 minutes until smooth, elastic and no longer sticky or knead by hand on a bench for 5 to 10 minutes (add more flour while kneading if too sticky). Place the smooth dough in a large bowl and cover with a tea towel. Place it in a warm place for 1.5 hours until it doubles in size. Punch down the dough in the bowl. Then place it on a bench and knead for another couple of minutes. Separate the dough into 9 equal pieces and then roll into balls. Place the bun balls close together into a deep baking tray lined with non stick baking paper. Preheat oven to 200℃. Cover with a tea towel and place in a warm place for another 45 minutes - 1 hour until they have doubled in size. Then pipe the cross on top. Place in the oven and cook for 20 to 30 minutes. Remove from the oven and brush with maple syrup while still hot. Then place on a cooling rack or eat straight away.