Hot Cross Buns II

Hot Cross Buns II

9 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    2 h 30 m
Michelle Chen
Recipe by  Michelle Chen

“Whole wheat hot cross buns from scratch.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 16 buns



  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.

Share It

Reviews (9)

Rate This Recipe


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.



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.



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.

More Reviews

Similar Recipes

Burger or Hot Dog Buns

Burger or Hot Dog Buns

Hot Cross Buns I

Hot Cross Buns I

Pull-Apart Hot Cross Buns

Pull-Apart Hot Cross Buns

Julia's Hot Cross Buns

Julia's Hot Cross Buns

Butterscotch Buns

Butterscotch Buns

Easter Buttermilk Hot Cross Buns

Easter Buttermilk Hot Cross Buns


Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Burger or Hot Dog Buns


next recipe:

Julia's Hot Cross Buns