Recipe by Michelle Chen
"Whole wheat hot cross buns from scratch."
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active dry yeast
1 1/4 cups
warm milk (110 degrees F)
whole wheat flour
candied mixed fruit peel
egg, lightly beaten
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.
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!
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.
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.
The recipe seems to work well, I might need to perfect my bread making skills a bit
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!
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.
Fantastic! I switched out the honey for molasses, and added raisins...wonderful, hearty, and healthy!
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Cross Buns II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 296
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