Easy Whole Wheat Hot Cross Buns - CAMILA MADE

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Healthy 100% Whole Wheat Hot Cross Buns

Easy Whole Wheat Hot Cross Buns

Camila Benitez

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.

5 from 1 vote

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Prep Time 2

Cook Time 30

Total Time 2 30

Course Dessert

Cuisine British

Servings

Tools

Ingredients

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

How to Store & Re-Heat

To store: Allow them to cool completely, then place them in an airtight container or resealable plastic bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to keep them longer, you can freeze them for up to 3 months. Make sure to label the container or bag with the date so you know when they were stored.

To reheat: You can warm them up in the oven or microwave. To reheat in the oven, preheat the oven to 350°F (180°C). Place the Whole Wheat Hot Cross Buns on a baking sheet and warm them up for 5-10 minutes or until heated. To reheat in the microwave, wrap the Whole Wheat Hot Cross Buns in a damp paper towel and microwave them for 10-20 seconds or until heated. Ensure not to overheat them, as they may become tough or dry. Once they are reheated, serve them warm with your favorite toppings, or enjoy them as they are.

Make ahead

After shaping the dough into Whole Wheat Hot Cross Buns, cover the pan with plastic wrap and refrigerate for 12-16 hours. The buns will rise slowly in the refrigerator and be ready to bake the next day. Before baking, allow the buns to warm up slightly at room temperature for 30-60 minutes. You may need to extend the baking time by a few minutes to ensure the buns are fully baked.

This make-ahead option is perfect for Easter brunch or a special breakfast, as you can prepare the buns the night before and have fresh, warm buns ready in the morning with minimal effort.

How to Freeze

Ensure the Whole Wheat Hot Cross Buns have cooled completely, and then wrap each bun individually in plastic or aluminum foil. Place the wrapped buns in a resealable plastic bag and label the bag with the date. You can also place a layer of parchment paper between each bun to prevent them from sticking together.

When you are ready to enjoy the buns, remove them from the freezer and allow them to thaw at room temperature for 1-2 hours or in the refrigerator overnight. Once thawed, you can warm them up in the oven or microwave and enjoy them as usual.

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.

Nutrition Facts

Easy Whole Wheat Hot Cross Buns

Amount per Serving

Calories

443

% Daily Value*

Fat

14

g

22

%

Saturated Fat

8

g

50

%

Trans Fat

1

g

Polyunsaturated Fat

1

g

Monounsaturated Fat

4

g

Cholesterol

73

mg

24

%

Sodium

361

mg

16

%

Potassium

308

mg

9

%

Carbohydrates

74

g

25

%

Fiber

6

g

25

%

Sugar

35

g

39

%

Protein

10

g

20

%

Vitamin A

454

IU

9

%

Vitamin C

1

mg

1

%

Calcium

70

mg

7

%

Iron

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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.

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