Whole Wheat Hot Cross Buns

Create delicious whole wheat hot cross buns, a spiced sweet bread filled with raisins, and topped with a sweet tangy icing. These soft and nutritious sweet rolls will be a go-to for your family for breakfast, dessert, or snack!

Benefits of Freshly Milled Whole Wheat Flour

By milling your own flour at home, you are able to enjoy both the taste and the nutrients of the entire head of grain. Store bought whole wheat flour contains the endosperm of the grain (all-purpose flour) with bran (outer layer of the wheat kernel) and synthetic nutrients added back in, unlike the actual freshly milled whole wheat, which contains all of the wheat grain head and the nutrients.

Due to the fat (oil) in the germ of the grain, it is not shelf stable, and goes rancid quicker. Stores remove the germ in order to maintain a longer shelf life. However, by taking out the germ, you are losing essential nutrients including: magnesium, phosphorus and potassium, and vitamins: niacin, folate and vitamin E. By milling your own flour, you are able to keep and consume all parts of the grain, its nutrients, and avoid synthetic additives.

I will be creating a whole post soon all about the benefits of freshly milled whole wheat. Stay tuned!

Whole Wheat Hot Cross Buns Ingredients

Activate Yeast Mixture for Dough

• 1/2 cup warm water
• 1 tablespoon brown sugar
• 4 teaspoons yeast

Dough

• 5 cups whole wheat flour (4 cups wheat berries)
• 1 1/2 cups water
• 1/2 cup oil (avocado)
• 1/2 cup brown sugar
• 1 teaspoon salt
• 2 eggs

Filling

• 1 orange zest – 1 orange peel grated
• Juice from 1/2 lemon
• 1 teaspoon cinnamon
• 2 tablespoons butter
• 3 tablespoons honey
• 1/2-1 cup raisins

Icing

• 1/2 cup powdered sugar
• Juice from 1 lemon

Whole Wheat Hot Cross Bun Instructions

Dough Instructions

1. Mix in your stand mixer for roughly 10 minutes. The dough will be sticky (this is necessary for whole wheat recipes). Cover and allow 1-2 hours for bulk rise time (or until doubled in size).
2. In a small bowl, combine warm water, brown sugar, and yeast. Set aside for five minutes, it should become bubbly.
   • 1/2 cup warm water, 1 tablespoon brown sugar, 4 teaspoons yeast
3. In a small saucepan or Dutch oven, heat water and whole wheat flour on low to medium heat until it begins to thicken. Continuously whisk to ensure the mixture remains smooth.
   • 1 1/2 cup water, 1 cup whole wheat flour
4. Add cooked flour to a stand mixing bowl, or large bowl. Add oil, brown sugar, salt, and eggs and mix.
   • 1/2 cup oil, 1/2 cup brown sugar, 1 teaspoon salt, 2 eggs
5. In a small bowl, combine dry milk with flour. Add to the stand mixing bowl and mix.
   • 1/2 cup dry milk, 1 cup whole wheat flour
6. Add yeast mixture to the dough ingredients, along with the remaining amount of flour.
   • yeast mixture, 3 cups flour

Filling and Assembly Instructions

1. Once dough has doubled in size, remove the dough onto a well floured surface.
   Knead the dough until smooth and tacky (you don’t want dough coming off onto your fingers).
2. In a small Dutch oven or sauce pan, heat orange peel, lemon juice, butter, honey, and cinnamon. Bring to a boil.
   • 1 whole orange peel grated, 1/2 lemon juiced, 2 tablespoons butter, 3 tablespoons honey, 1 teaspoon cinnamon

3. Remove from heat and allow 5-10 minutes to cool.
4. Once cool (can still be warm but not hot), pour onto your dough. Add raisins and knead the dough for 5-10 minutes, adding small amount of whole wheat flour until the dough is tacky but not sticky. Knead until all ingredients are thoroughly combined into your dough.
   • Start with 1 tablespoon of whole wheat flour at a time, 1/2-1 cup raisins
5. Cut dough into 26 small balls. Roll the dough balls into rounded balls and place on a baking sheet to rise.

6. Allow an additional hour of rise time. Once risen, use a knife or razor to cut a cross into the top of the roll.

7. Bake at 400 degrees F for 10-12 minutes. Rotate halfway through.
8. While rolls are baking, combine powdered sugar and lemon juice to make a thin icing. Once rolls are done baking, ice the tops of them while they are still hot.
   • 1/2 cup powdered sugar, juice from 1 lemon
9. Enjoy! Store at room temperature for 3-5 days.

Other Recipes

• Whole Wheat Bread
• Whole Wheat Bear Claws
• Whole Wheat Vanilla Scones