Whole Wheat Hot Cross Buns

5 from 2 votes

If you are looking for a whole-grain recipe for hot cross buns, this is it! This whole wheat version is light and tender, and full of flavor!

Prep Time15

Cook Time20

Proofing time1 30

Total Time2 5

Course: Bread

Cuisine: european

Keyword: cinnamon, cloves, hot cross buns, nutmeg, raisins, whole wheat

Servings:

1 ⅓ cup warm milk I heated mine to about 90 degrees, just barely warm to the touch.
⅓ cup honey or sugar
2 ½ teaspoons instant yeast
⅓ cup potato flakes optional
¼ cup melted butter
1 tablespoon canola oil
4 cups whole wheat flour If you are not grinding the flour yourself, make sure and stir it with a fork to loosen it. Storage and packing will really compact the flour.
⅔ cup raisins
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
1 tablespoon orange zest

Add all ingredients to your stand mixer, this can also be kneaded by hand. Mix on medium speed for one minute. Check the consistency of the dough. You want it to feel just slightly tacky (sticky).
If you need to add a little more flour, add a little at a time. Or, if the dough feels a little dry, add in a few more tablespoons of milk, no need to heat this amount. Mix the dough for 6 minutes at medium-high speed.
Cover and let the dough rise until it has doubled. Mine took about 45 minutes.
Divide the dough into 12 even pieces. Roll each piece into a ball. Spray your pan with pan release or line it with parchment paper.
Place the rolls on the pan. Mine were 3 rolls x 4 rolls.
Cover and let this double again.
Preheat your oven to 375 degrees.
Mix your egg wash and brush over the buns. Place them in the oven when it is heated.
Bake for 15-23 minutes until the buns are golden brown. While they are cooking, make your simple syrup. Add the water and sugar to a pan and cook over medium heat until the sugar has dissolved.
When the buns come out of the oven and have cooled for 5-10 minutes, brush them with the simple syrup.
Mix your glaze topping. I like to make mine pretty thick, but make it how you like. Mix until it is smooth. I like to let the buns cool slightly before I pipe on them, otherwise, it is so hot, that it just melts the glaze. Pipe it over the hot cross buns.
That is it! They are ready to go.

I used white wheat flour, but know you can use other wheat flour in place. Red wheat, spelt, and rye is also a good option.
Raisins are the dried fruit I used but know you can add in Craisins, and dried apricots. Make sure and chop up your larger fruits.
Nuts aren't necessarily traditional, but they are really good. There is something about the blend of dried fruit, spices, and orange undertones.
Make sure you give the dough time to rise.
One of the most important ways to keep whole wheat baked goods from drying out is not to overbake. Nothing will dry whole wheat buns more than overbaking.
You can make these the day before you serve, but I really think they are best served the day of. Warm is even better!
Allspice can also be added, ½ teaspoon will do. It is not one of my favorite spices, but I know a lot of people do. Add it if you want.