Add yeast, 1 tablespoon of spelt flour, warm milk and 1 teaspoon of honey into a bowl and mix well. Cover bowl and allow to sit in a warm place for 15 minutes until mixture begins to froth.
Sift the 4 cups of spelt flour, salt and spices into a large bowl and then mix to combine. Add butter and rub into mixture with fingers.
Once yeast mixture is frothy, add in the flour mix and whisk in the egg. Add chocolate pieces and fold through. Cover bowl again and allow to sit for another 40 minutes or until the dough has doubled in size.
Preheat oven to 200 degrees, and grease a lamington tin.
Punch dough down onto a floured surface, kneed through the dough until you reach an elastic consistency.
Cut into 3 pieces and then those 3 pieces into pieces of 5. Roll each piece into a round shape.
Place buns into prepared tins. Cover again and allow to sit for 15 more minutes. Meanwhile make the whites for the crosses, mix 1/2 cup of spelt flour and 1/4 cup of water and mix. Then add the mixture to a zip lock bag, cut a corner of the bag and pipe the cross upon the top of each bun.
Place buns in the oven and bake for 20 minutes
Serve buns warm and fresh with some organic butter.
Enjoy! and Happy Easter.
More about the Author
Nutritionist & detox expert with a special focus on the gut microbiome. Passionate foodie and outdoor adventurer, who is driven by her goals to help others on the journey to live each day with love, intention & nourishment. Tahlia supports the 28 Day Detox community; and her love of all things Happy Healthy You has seen her regularly creating recipes and writing educational articles. You can follow more of Tahlia's nutrition adventures on Instagram at @tahliathomasnutrition