Hot Cross Buns II Recipe -
Hot Cross Buns II Recipe
  • READY IN hrs

Hot Cross Buns II

Recipe by  

"Whole wheat hot cross buns from scratch."

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Ingredients Edit and Save

Original recipe makes 16 buns Change Servings
  • PREP

    40 mins
  • COOK

    20 mins

    2 hrs 30 mins


  1. In a small bowl, sprinkle the yeast over half the warm milk. Let stand until creamy, about 15 minutes.
  2. In another bowl, mix two eggs and butter into the remaining warm milk.
  3. Place the whole wheat flour in a mixing bowl and add the salt, nutmeg, currants, and candied citrus peel. Make a well in the center and put in the yeast mixture, butter and egg mixture, and honey. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  4. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, make the crosses for the buns: Mix together 1 cup flour and 1/2 cup shortening to make a pastry. Roll out the pastry and cut in thin strips, set aside.
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide into 16 equal pieces and form into round buns. Place them on lightly greased baking sheets
  6. Hanging the prepared strips of dough over the buns loosely so that they touch the baking sheets on each side. This allows for the expansion of the buns. Preheat oven to 400 degrees F (200 degrees C).
  7. Beat together one egg and 1/4 cup plus 2 tablespoons milk. Brush the buns with this mixture and leave them in a warm place for 20 minutes to rise.
  8. Place a tray of hot water in the bottom of the oven to make it steamy. This gives the buns a thin, soft crust. Bake the buns at 400 degrees F (200 degrees C) for 20 minutes, or until they are golden-brown. Cool them on wire racks and serve them split and buttered.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2003

I made this for the nursing home I worked at and everyone loved them. I also took some into work and they enjoyed them. I have never made hot cross buns before and found this receipe easy. I did sub all white flour because I didn't have the whole wheat flour. I hope more people try this one.

Most Helpful Critical Review
Apr 05, 2010

What did I do wrong? Followed the recipe to the letter, even purchased new yeast to ensure freshness. I am not a novice bread maker, yet this dough didn't rise after two hours!


10 Ratings

Apr 14, 2006

These came out very good. I substituted raisins for the currants and chopped dried apricots for the candied fruit peel. Also, I did icing crosses instead of pastry ones. I did end up adding an extra 3/4 cup of flour, although that may have been because I started with 2 cups whole wheat and 2 cups all-purpose.

Aug 06, 2004

This is a terrific whole wheat flour recipe. I used golden raisins instead of currants, and I left out the candied fruit. These are easy to make and taste great, though they might be a little too sweet for some people to have with dinner.

Jan 06, 2003

The recipe seems to work well, I might need to perfect my bread making skills a bit

Apr 13, 2009

I decided to make these without the cross as indicated, instead I used a powdered sugar and sour cream frosting. The buns are delicious! I like the nutmeg more than I thought I would! The candied peel gives these a taste of holiday bread! Thanks for this great recipe!

Apr 13, 2009

I used whole wheat pastry flour and the bun itself turned out tender and flavorful. I had trouble with the topping. The dough was difficult to roll out. We ended up rolling each piece by hand but the crosses mostly cracked and fell off. I will make this again but use frosting or some of the dough for the crosses.

Mar 29, 2010

Fantastic! I switched out the honey for molasses, and added raisins...wonderful, hearty, and healthy!


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  • Calories
  • 795 kcal
  • 40%
  • Carbohydrates
  • 113.4 g
  • 37%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 32.9 g
  • 51%
  • Fiber
  • 12 g
  • 48%
  • Protein
  • 19.6 g
  • 39%
  • Sodium
  • 332 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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