Whole Grain Hot Cross Buns
These whole wheat hot cross buns are soft, lightly spiced, and just sweet enough. They are perfect for Easter, but honestly, worth making any time. The dough is made with a mix of whole wheat and all-purpose flour to keep the texture light while adding a bit of heartiness. You can stick with the traditional dried fruit, mix in chocolate chips, or do a little of both. The flour paste creates the classic cross shape, and the glaze gives them a shiny, lightly sweet finish.
Servings: 12 rolls
Ingredients
- 2¼ cups whole wheat flour 254 grams
- 1¼ cups all-purpose flour 150 grams; more if needed
- 2¼ teaspoons instant dry yeast 7 grams
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 teaspoon salt
- 1 cup whole milk warmed to about 110°F; 227 grams
- ¼ cup honey or maple syrup; 85 grams
- ¼ cup butter melted; 57 grams
- 1 large egg
Add-ins:
- ¾ candied orange peel or any dried fruit; chopped
- ¾ cup mini chocolate chips or more dried fruit
- Zest of 1 orange optional
For the Crosses:
- ¼ cup all-purpose flour
- 3 tablespoons powdered sugar
- 4 to 5 tablespoons water enough to form a thick paste
For the Glaze
- 1 cup powdered sugar
- 3 to 4 tablespoons milk
Instructions
- In a large bowl (or the bowl of a stand mixer), whisk together the whole wheat flour, all-purpose flour, instant yeast, spices, and salt.
- Add the warm milk, honey, melted butter, and egg. Stir until a rough, shaggy dough forms.
- If the dough feels too sticky, add more flour 1 tablespoon at a time, just until manageable.
- Knead the dough by hand or in a stand mixer with a dough hook, adding more all-purpose flour as needed until the dough is soft, elastic, and just slightly tacky (about 8 to 10 minutes).
- Knead in the dried fruit and chocolate chips until evenly mixed throughout.
First Rise
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 2 hours, or until doubled in size. It should look puffed and airy and leave an indent when poked gently. The timing will vary depending on the temperature of your kitchen.
Shape the Buns
- Punch down the dough and divide it into 12 equal pieces. Shape each one into a smooth ball and place them in a greased 9x13-inch baking pan, or on a parchment-lined baking sheet if you prefer a more spaced-out look.
Second Rise
- Cover and let the buns rise again for 60–90 minutes, or until puffy and just touching each other.
Add the Crosses and Bake
- Preheat the oven to 375°F. Mix together the flour, sugar, and water to form a thick paste. Continue to drizzle in a bit of water until it is thick enough to pipe. Transfer it to a piping bag or a zip-top bag with the tip snipped off and pipe a cross over each bun.
- Bake for 20–25 minutes, or until golden brown and cooked through.
Glaze
- Add the powdered sugar to a bowl and stir in enough milk to make it a thin glaze. While the buns are still warm, brush them with the sugar glaze.
Notes
If you have an instant-read thermometer, the internal temperature of the buns should be around 195°F when they’re fully baked.
Don’t overdo the flour when shaping: The dough should be slightly tacky but not wet. Adding too much flour at this stage can make the buns dry. Lightly oil your hands if it’s sticking instead of reaching for more flour.
Weigh the dough balls for even baking: If you want buns that bake evenly and look neat in the pan, use a scale to portion them out. Aim for about 85–90 grams each.
Watch the second rise closely: Once the buns are puffed and just starting to touch each other, they’re ready to bake. If they overproof, they might deflate in the oven or lose their nice dome shape.
Apply glaze while warm, not hot: Let the buns cool for about 5 minutes before brushing on the glaze. Too hot, and it melts right off; too cool, and it won’t soak in as nicely.
A warm spot makes for a faster rise. If your kitchen’s chilly, try placing the dough in the laundry room while the dryer’s running
Nutrition
Serving: 1 serving | Calories: 320kcal | Carbohydrates: 56g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 249mg | Potassium: 168mg | Fiber: 4g | Sugar: 26g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 2mg
