Want to have a go at making Whole Wheat Hot Cross Buns? Below are the ingredients and method which you need to make them. Enjoy!

Ingredients

2¼ cups whole-wheat flour, divided
1 teaspoon salt
¼ cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 package (1/4 ounce) active dry yeast
1 cup reduced-fat milk
¼ cup butter
1 egg
1¼ cup all-purpose flour
½ cup currants (or raisins if currants aren’t available)

For the egg wash
1 egg
1 tablespoon milk

For the icing
½ cup powdered sugar
1 tablespoon milk

Method:

In the bowl of a stand mixer or large mixing bowl combine 1 1/2 cups of whole-wheat flour with salt, sugar, cinnamon, nutmeg and yeast.

Add the milk and butter to a large sauce pot and set the pot over low heat. Stir to melt the butter and heat to 120-130’F. Carefully pour milk mixture into dry ingredients and beat on low speed just until moistened. Add the remaining whole-wheat flour and all-purpose flour to the dough and mix until combined and dough comes together in a ball. Add the currants and mix until incorporated.

Using a stand mixer or your hands, knead the dough until smooth and elastic, about 5-8 minutes. Move the dough to greased bowl and cover with plastic wrap that has been coated in non-stick pan spray. Set in a warm place to rise until doubled, about 1 hour.

Remove the plastic wrap and punch down the dough. Shape the dough into 16 equal-sized rolls (about 2 ounces each) then place on two large sheet pans, allowing a few inches between each for rising. Cover shaped rolls with plastic wrap that has been coated in non-stick spray and let rise again in warm place until doubled, about 1 more hour.

To prepare the egg wash, combine the egg and the milk in a mixing bowl. Whisk just until combined.

Once rolls have doubled in size, remove plastic wrap and preheat the oven to 400’F. Brush the tops of the rolls with the egg wash. Using a clean, sharp knife carefully slash a “cross” on the top of each roll.

Bake the rolls for 15-20 minutes or until lightly golden in color.

Remove the rolls from the oven and allow them to cool before icing them.

To make the icing: Whisk together the powdered sugar and milk. Pour into a plastic bag and cut the tip off of the bag, then pipe a cross on top of each bun. Makes approximately 16 2-ounces rolls.