Looking for a healthier yet delicious way to celebrate Easter? Look no further than these 100% Whole Wheat Hot Cross Buns! These Whole Wheat Hot Cross Buns are soft, fluffy, and flavorful, made with whole wheat flour and lightly spiced with cinnamon, nutmeg, and allspice.
These Whole Wheat Hot Cross Buns are wholesome and indulgent, studded with sweet and tangy currants and lightly glazed with apricot preserves. Plus, with our easy-to-follow recipe, you can make them right home.
How to Make Whole Wheat Hot Cross Buns
Note: The full instructions are provided in the recipe card below.
Combine the sifted whole wheat flour, sugar, spices, and salt in a clean work surface or a 30 qt. standard-weight mixing bowl. Make a well in the center of the flour mixture.
Add the yeast and a little warm water and mix well until the yeast dissolves. Add the beaten eggs to the wet mixture, followed by the melted butter.
Begin to incorporate the flour, starting with the inner rim of the well. When about half of the flour is incorporated, the dough will come together in a shaggy mass.
Continue kneading until smooth and elastic, about 15 minutes. You shouldn’t need to flour your surface, but lightly flour as needed if the dough sticks to it.
Add the raisins, orange, and lemon zest to the dough and knead them until evenly distributed. Form the dough into a ball. Generously butter a large, clean bowl and transfer the dough ball to it.
Turn the ball to coat with the butter, then cover the bowl with a clean kitchen towel. Let the dough rise warmly until doubled, about 1 to 1-½ hours.
Turn the dough out onto a clean work surface and divide it into 12 even pieces (about 90 to 100 grams each) with a bench scraper or sharp knife.
Form each piece into a ball by folding it over itself and pulling the stretchy dough over the fruit bits so they’re not sticking out. Once you have a smooth ball, pinch the seam at the bottom shut and place the seam side down on the surface.
Next, cup your hand over the ball and move your hand in a circular motion to tighten the ball into a perfect round—place it in the prepared pan.
Repeat with the remaining dough and arrange the balls in a 3-by-4 grid, spacing them evenly apart. Lightly brush each bun with oil.
At this point, you can cover the pan tightly in plastic wrap and refrigerate it for up to 1 day. Next, cover the dough with a clean kitchen towel.
Let the balls rise until their sides touch, about 1 to 1-½ hours (longer if the dough has been chilled). Position a rack in the center of the oven and preheat to 350 degrees.
In a small bowl, combine the flour, sugar, softened butter, and vanilla; slowly add milk to form a smooth paste, transfer to a pastry bag or zip-top bag, and snip a ⅓-inch hole in one corner.
Pipelines across the centers of the balls in one direction and then again in the opposite direction so that each ball has a cross.
Bake the whole wheat hot cross buns until risen and browned, 25 to 30 minutes. The internal temperature of a center bun should register 190 degrees.
While the Whole Wheat Hot Cross Buns are baking, cook the apricot preserves and water in a medium pot over medium heat. Stir with a fork as it cooks until the mixture is a thin, shiny liquid, about 3 minutes.
Remove from the heat. When the Whole Wheat Hot Cross Buns come out of the oven, brush the syrup evenly. Serve Whole Wheat Hot Cross Buns, warm or at room temperature.
Related Recipes:
- Hot Cross Buns
- Apple Bread
- Orange Hot Cross Buns
- Passover Bread
- Rosemary Focaccia Bread
- Cheese Soda Bread
📖 Recipe
Easy Whole Wheat Hot Cross Buns
Tools
Ingredients
For the Whole Wheat Hot Cross Buns
- 17g instant dry yeast
- ½ cup warm water* (100 °F to 115°F)
- ½ cup unsalted butter softened at room temperature
- ¼ cup honey , divided
- ½ cup packed light brown sugar
- 3 large eggs, room temperature , lightly beaten
- 1 cup lukewarm whole milk (100 °F to 115 °F)
- 500g (5 cups) whole wheat flour or white whole wheat , spooned, leveled & sifted
- 10g kosher salt
- 1 tablespoon pure vanilla extract
- 60g currants, raisins, golden raisins, or diced candied mixed peel , hydrated
- ¾ teaspoon ground Saigon cinnamon
- ⅛ teaspoon allspice
- ¼ teaspoon nutmeg freshly grated
- 1 orange zest whole orange
- 1 lemon zest whole lemon
Two Options for the Cross:
Option 1 👉 Vanilla Icing Cross:
- 1 cup powder sugar
- ½ teaspoonn pure vanilla extract
- 1 to 2 tablespoons or as needed to make a pipeable paste icing whole milk, cream, or fresh or bottled orange for orange icing) or as needed to make a pipeable paste icing
Option 2👉Flour Paste Cross:
- 100g whole wheat flour or as needed to make a pipeable paste icing
- 40 ml water
- ½ teaspoon pure vanilla extract
- 50g sugar
- 50g unsalted butter ,softened at room temperature
- ½ lemon zest half lemon
For the Glaze:
- ¼ cup apricot preserves
- 2 tablespoons water
Instructions
- Combine the sifted whole wheat flour, sugar, spices, and salt in the center of a clean work surface or a 30 qt. standard weight mixing bowl. Make a well in the center of the flour mixture. Add the yeast and a little bit of the warm water and mix well until the yeast dissolves.
- Add the beaten eggs to the wet mixture, followed by the melted butter. Begin to incorporate the flour, starting with the inner rim of the well. The dough will start to come together in a shaggy mass when about half of the flour is incorporated.
- Continue kneading until smooth and elastic, about 15 minutes. You shouldn’t need to flour your surface, but lightly flour as needed if the dough sticks to it. Add the raisins, orange, and lemon zest to the dough and knead them until evenly distributed. Form the dough into a ball.
- Generously butter a large clean bowl and transfer the dough ball to it. Turn the ball to coat with the butter, then cover the bowl with a clean kitchen towel. Let the dough rise in a warm place until doubled, about 1 to 1-½ hours.
- Turn the dough out onto a clean work surface and divide it into 12 even pieces (about 90 to 100 grams each) with a bench scraper or sharp knife. Form each piece into a ball by folding it over itself and pulling the stretchy dough over the fruit bits, so they’re not sticking out.
- Once you have a smooth ball, pinch the seam at the bottom shut and place the seam side down on the surface. Next, cup your hand over the ball and move your hand quickly in a circular motion to tighten the ball into a perfect round—place it in the prepared pan.
- Repeat with the remaining dough and arrange the balls in a 3-by-4 grid, spacing evenly apart. Lightly brush each bun with oil. At this point, you can cover the pan tightly in plastic wrap and refrigerate it for up to 1 day. Next, cover the dough with a clean kitchen towel. Let the balls rise until their sides are touching, about about 1 to 1-½ hours (longer if the dough has been chilled).
- Position a rack in the center of the oven and preheat to 350 degrees. In a small bowl, combine the flour, sugar, softened butter, and vanilla; slowly add milk to form a smooth paste, transfer to a pastry bag or zip-top bag and snip a ⅓-inch hole in one corner.
- Pipe lines across the centers of the balls in one direction and then again in the opposite direction so that each ball has a cross. Bake the whole wheat hot cross buns until risen and browned, 25 to 30 minutes. The internal temperature of a center bun should register 190 degrees.
- While the buns are baking, cook the apricot preserves and water in a medium pot over medium heat. Stir with a fork as it cooks until the mixture is a thin, shiny liquid, about 3 minutes. Remove from the heat. As soon as the buns come out of the oven, brush the syrup evenly over them. Serve Whole Wheat Hot Cross Buns hot, warm, or at room temperature.
Notes
- The dough should be soft and slightly tacky when ready to prove. Be careful not to add too much flour; a little sticky is good, you do not usually want it to be completely non-sticky. That would mean your dough is too dry, and the Whole Wheat Hot Cross Buns will become heavy and dense.
- Feel free to swap out the dried fruit and spices here; you can also add lemon or orange zest if you like.
- Cover leftover Whole Wheat Hot Cross Buns tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
