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Whole wheat Hot Cross Buns

These wholewheat hot cross buns are soft, fluffy and oh-so delicious. These rich and sweet buns are topped with a thick layer of icing. These are great with some tea or coffee.
Author: Pavani
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Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time:: 3 hours
Total Time: 3 hours 45 minutes
Course: bread
Cuisine: british
Servings: 12 Servings

Ingredients

For the Buns:

  • ½ cup Currants or Golden Raisins
  • 1 cup White Wholewheat flour
  • 1¼ cups All purpose flour
  • 1¼ tsp Instant Yeast
  • 1 tsp Baking powder
  • 3 tbsp Light or Dark Brown Sugar
  • 2 tbsp Nonfat Dry Milk powder
  • ¾ tsp Salt
  • ⅓ cup Lukewarm Water
  • 3 tbsp Orange juice, freshly squeezed preferred
  • 1 tbsp Egg Replacer powder whisked with 3tbsp water (1 large Egg)
  • 4 tbsp Unsalted Butter, cut into pieces
  • 1 tsp Vanilla extract
  • ⅛ tsp Ground Nutmeg
  • ⅛ tsp Ground Cinnamon

For the Icing:

  • ¾ cup Confectioners Sugar
  • ½ tsp Vanilla extract
  • Pinch of Salt
  • 2~3 tbsp Milk

Instructions

Make the Buns:

  • Combine currants or raisins with 1tbsp rum or water in a small bowl. Set aside.
  • In a large bowl of a bowl of a stand mixer, combine all the ingredients, except for the currants/ raisins. Mix and knead until a soft, smooth dough forms. Transfer to a lightly greased bowl, cover and set aside to rise until the dough is quite puffy, about 1~2 hours.
  • Lightly grease a 9"x2" cake pan.
  • Gently deflate the dough and transfer to a lightly greased work surface. Knead in the currants/ raisins into the dough. Divide the dough into 12 equal pieces and roll them into round balls.
  • Place the balls, smooth side up and about ¼" apart in the greased cake pan. Cover and set aside to rise for 1~1½ hours, or until they are nicely puffy and touching one another.
  • Preheat the oven to 350°F. Uncover and bake the buns until they are light golden brown on top, about 25 minutes. Remove from the oven.
  • Let the buns cool 15 minutes or so before icing. Don't wait for too long, icing won't stick to the buns.

Make the Icing:

  • Combine all the ingredients for the icing in a small bowl.
  • Using a pastry bag or a ziploc bag with a snipped off corner, pipe icing over slightly warm rolls in the traditional cross pattern. Let them cool and serve.

Notes

  • Hot cross design on the buns can be achieved by adding a flour slurry in a cross pattern before baking. Here's how to make it: combine 3 tablespoons flour with 3-4 tablespoons water and make a thin paste. Pour this into a ziplock bag, snip a corner off and pipe cross pattern on the buns right before putting them in the oven. Bake as directed in the recipe.
  • To get a shiny coating on the hot cross buns, heat 2 tablespoons golden syrup until melted and brush on warm buns. Let cool completely before serving.
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