These whole-wheat hot cross buns are soft, fluffy and oh-so delicious.
Today is the last day for this week’s theme ‘Whole grain recipes’. So after a week long salads and other savory whole grain dishes, today I have a sweet treat. These wholewheat hot cross buns are soft, fluffy and absolutely delicious. These are sweet and rich buns that are topped with a thick cross of icing.They are traditionally made on Good Friday and in fact I made them with my daughter on Good Friday. I posted them on Easter weekend on my Instagram. But they don’t need to be limited to just one day of the year. These little sweet buns are perfect to serve with tea or coffee any time of the year.
Hot cross buns were originally made with chopped, candied citrus peel, but that can be subbed with currants or other dried fruit (cherries, apricots, cranberries and so on).When I am baking, I usually substitute up to half of the all purpose flour with wholewheat flour to add some fiber and make the bake less guilty to eat. This wholewheat hot cross bun recipe is from ‘King Arthur Flour Whole Grain Baking’ cookbook.The dough for these buns is soft and very easy to work with. Adding whole-wheat flour gives these buns a nice earthiness and makes them hearty. Currants (or the other dried fruit) are soaked in rum to plump them up and add some flavor. If you do not want to use alcohol, then feel free to soak in water. Make note that the currants are kneaded into the dough after the first rise.We had a few for snack with tea and some the next day (slightly warmed in the microwave) for breakfast. Don’t forget to check back on Monday to see what my final theme is going to be for this month’s ‘Explore the Flavors’ mega marathon.