Whole Wheat Hot Crossed Buns

Like so many seasonal or holiday baked goods hot crossed buns can be prepared any time of the year.  It’s not like the bakery gremlins are going to jump out from behind the wheat barrel and confiscate “unseasonal” baking.  But, all the same, there is something to be said about allowing traditions and the flow of the seasons to prompt us to mix up our culinary repertoire.

Let Easter (or now) serve as the reason to mix up your baking by preparing a batch of hot crossed buns.  If you can make buns you can make hot crossed buns – the only difference is the addition of a few spices to our standard whole wheat yeast bread recipe along with a cup of raisins added just before the dough is kneaded for the second time.  When the buns have cooled they get a tiny bit of icing.  That’s it.  Simple, easy, fast and a delicious difference.   Make a batch and the bakery gremlins who make these disappear will end up being your family members.

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Whole wheat hot crossed buns

Print Recipe

These buns are no more difficult to prepare than your regular whole wheat buns, which is to say that they are downright simple. Yet, the cinnamon and nutmeg and the touch of sweetness from the raisins and icing combine with the taste of fresh whole wheat flour really set these apart.

Servings	Prep Time
9 Buns	10 minutes

Passive Time

2 hours

Servings Prep Time 9 Buns 10 minutes

Passive Time 2 hours

Whole wheat hot crossed buns Print Recipe These buns are no more difficult to prepare than your regular whole wheat buns, which is to say that they are downright simple. Yet, the cinnamon and nutmeg and the touch of sweetness from the raisins and icing combine with the taste of fresh whole wheat flour really set these apart. Servings Prep Time 9 Buns 10 minutes Passive Time 2 hours Servings Prep Time 9 Buns 10 minutes Passive Time 2 hours

Ingredients

• 2 eggs
• 1/2 cup oil or melted butter
• 1 cup warm water
• 1 tbsp white vinager
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt
• 4 tbsp sugar
• 1 1/2 tsp bread machine yeast
• 4 cups freshly ground whole wheat flour
• 1 cup rasins
• 1 egg for egg wash on the buns
• 1 cup icing sugar
• milk for icing - add to achieve a firm icing consistency
• vanilla for icing - to taste

Servings: Buns

Instructions

1. Mix liquid ingredients, beating the eggs and pour into the bread maker pan (paddles already in place)
2. Add whole wheat flour to the bread machine pan
3. Add spices, salt sugar and yeast on top of the flour - distributing evenly over the surface
4. Put the pan in your bread machine and select the dough cycle. As the ingredients are mixed keep an eye on the consistency and be prepared to add small additional quantities of water to get a very moist (but not runny) dough - whole wheat flour takes longer to absorb the water. Close the lid and walk away
5. Add the raisins just before the second knead. Or if your bread machine dough cycle simply takes you through to the point of the second kneed add the raisins at the end of the cycle and put the machine on a second dough cycle allowing the machine to thoroughly incorporate the raisins in before turning it off.
6. Cut the dough into nine even buns and place them on a floured tray, pan or other suitable baking surface. Cover with a tea towel until doubled in bulk (30 to 40 minutes)
7. Preheat the oven to 375F
8. Beat the one remaining egg and add a bit of water (1 tbsp) to get an egg wash. Brush this mix on the tops of the buns once they have doubled and just before putting in the oven
9. Bake for between 20 and 30 minutes
10. When cooled mark the tops of the buns with a cross of firm icing.

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