Chocolate Rosemary Hot Cross Buns

Buns:

400g white spelt flour
4g dry activated yeast
1 ⅓ cups warm water
Zest of 1 orange
2 tbs cinnamon
½ tsp nutmeg
1 tsp vanilla paste
¾ cup dark organic chocolate, chopped
4 sprigs rosemary, peeled
1 tsp, sea salt flakes ​​

Cross Mix

½ cup spelt flour
¼ cup water

Glaze

3 tbs honey

Directions:

Add flour, salt, yeast, orange zest, spices, vanilla, chocolate and rosemary to a large mixing bowl.
Add the warm water and stir to form a sticky dough.

Once the dough is combined, cover the bowl with a clean damp tea towel and set aside in a warm corner overnight (the dough needs to sit for at least 12 hours, but I found the longer I left the dough, the better the result, so I recommend leaving the dough for at least 18 - 24 hours).

Once the dough is ready, pull the dough out onto a floured surface (it will still be quite sticky), and pull together with your hands.

Cut the dough into 8 even pieces and roll into balls, place them onto a paper lined tray, cover with a clean tea towel and set aside to rise for 1 - 2 hours.

While the dough is rising, pre-heat your oven to 250 degrees celsius and place a dutch oven inside the oven with the lid on for 30 minutes.

Mix the ½ cup spelt flour and ¼ cup water to form a sticky paste. Pipe the flour and water mix over the buns, forming a cross shape.

Remove the Dutch oven from the oven and lightly flour the bottom surface. Place the dough balls into the Dutch oven. Place the lid on and pop it back into the hot oven.

Bake for 30 minutes covered and then a further 15 minutes uncovered.

Remove from the oven and brush the buns with honey while still hot. Transfer to a wire rack to cool.