A lighter version of the traditional hot cross buns made with whole wheat flour. These buns are egg free and have less butter nd sugar than the regular versions. It is still loaded with dried fruit and and spices and incredibly flavorful.
Course Breakfast, Snack
Keyword Hot Cross buns, Yeast Bread
3CUnbleached All Purpose or Bread Flour350g
1 1/2CWhite Whole Wheat or Atta180g
2TbspHoney / Sugar25g
1 1/2CMilk 360g
1 1/2TspFine Sea Salt9g
2 1/4TspActive Dry Yeast 1 Packet/ 7g
1 1/2 CMixed Dry FruitsSee Notes
1 - 2TbspWater/Milk
2 TbspMaple Syrup/ Nut Milk/ Honey
Warm the milk to 110°F or just warm to touch. Mix in 1 Tablespoon of honey/ sugar to 1/4 C milk and sprinkle the yeast on top. Set aside for 5 to 10 minutes and the yeast should activate and bubble up.
Take the flours and salt in a large mixing bowl. Add the spices and mix thoroughly. Make a well in the center of the flour pile and add the yeast mixture. Slowly add the milk little by little while mixing in the flour and milk. All the flour should come together into a slightly sticky mass. Add the butter and knead for about 10 minutes. The dough should become smoother and softer. It should be a little wet and very soft but not sticky. If it is sticky add a few more tablespoons of flour and knead.
Add the dried fruits to the dough and knead for a minute to distribute the fruits evenly. Cover and set aside to double in a warm place. About an hour or more.
Punch down the dough and divide into 12 equal portions. Form each portion into a ball. The balls may not be very smooth as the fruits tend to stretch the dough in uneven shapes.
Cover and let rise in a warm place for about 30 minutes.
Pre-heat the oven to 375°F (190°C).
If looking for darker color brush the tops of the buns with maple syrup, nut milk or honey.
If making a pastry cross, mix the ingredients for the cross to a thick paste and place in a piping bag. Just before putting the buns in the oven pipe the crosses on the buns.
After placing the buns in the oven turn down the temperature to 350°F (175°C). Bake for 30 to 35 minutes until the tops are lightly browned.
Remove from the oven and brush with butter immediately. Cool in pan for 10 minutes. Transfer to a cooling rack and cool completely.
If making the icing crosses, mix the icing sugar with just enough water or milk to make a thick paste. Pipe the icing over the cooled buns.
Freeze or serve the same day.
The measurements used as based on 250 ml cup.
Use your favorite combination of dried fruits - (Sour Cherry, Blue Berries, Golden Raisins, Cranberries, Apricots , Currants etc.).
Honey and maple syrup will give the crust darker color compared to nut milks.