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Hot Cross Buns II

Hot Cross Buns II

  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    2 h 30 m
Michelle Chen

Michelle Chen

Whole wheat hot cross buns from scratch.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 795 kcal
  • 40%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 113.4g
  • 37%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, sprinkle the yeast over half the warm milk. Let stand until creamy, about 15 minutes.
  2. In another bowl, mix two eggs and butter into the remaining warm milk.
  3. Place the whole wheat flour in a mixing bowl and add the salt, nutmeg, currants, and candied citrus peel. Make a well in the center and put in the yeast mixture, butter and egg mixture, and honey. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  4. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, make the crosses for the buns: Mix together 1 cup flour and 1/2 cup shortening to make a pastry. Roll out the pastry and cut in thin strips, set aside.
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide into 16 equal pieces and form into round buns. Place them on lightly greased baking sheets
  6. Hanging the prepared strips of dough over the buns loosely so that they touch the baking sheets on each side. This allows for the expansion of the buns. Preheat oven to 400 degrees F (200 degrees C).
  7. Beat together one egg and 1/4 cup plus 2 tablespoons milk. Brush the buns with this mixture and leave them in a warm place for 20 minutes to rise.
  8. Place a tray of hot water in the bottom of the oven to make it steamy. This gives the buns a thin, soft crust. Bake the buns at 400 degrees F (200 degrees C) for 20 minutes, or until they are golden-brown. Cool them on wire racks and serve them split and buttered.
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Reviews

DIZZIEIZZIE
21

DIZZIEIZZIE

4/14/2003

I made this for the nursing home I worked at and everyone loved them. I also took some into work and they enjoyed them. I have never made hot cross buns before and found this receipe easy. I did sub all white flour because I didn't have the whole wheat flour. I hope more people try this one.

MAGICDOMINO
16

MAGICDOMINO

4/14/2006

These came out very good. I substituted raisins for the currants and chopped dried apricots for the candied fruit peel. Also, I did icing crosses instead of pastry ones. I did end up adding an extra 3/4 cup of flour, although that may have been because I started with 2 cups whole wheat and 2 cups all-purpose.

MACKALLEN
14

MACKALLEN

8/6/2004

This is a terrific whole wheat flour recipe. I used golden raisins instead of currants, and I left out the candied fruit. These are easy to make and taste great, though they might be a little too sweet for some people to have with dinner.

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