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My review
Hot Cross Buns II
Michelle Chen
"Whole wheat hot cross buns from scratch."
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Ingredients
2 h 30 m servings 795 calsOriginal recipe yields 6 servings (16 buns)
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Directions
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- In a small bowl, sprinkle the yeast over half the warm milk. Let stand until creamy, about 15 minutes.
- In another bowl, mix two eggs and butter into the remaining warm milk.
- Place the whole wheat flour in a mixing bowl and add the salt, nutmeg, currants, and candied citrus peel. Make a well in the center and put in the yeast mixture, butter and egg mixture, and honey. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, make the crosses for the buns: Mix together 1 cup flour and 1/2 cup shortening to make a pastry. Roll out the pastry and cut in thin strips, set aside.
- Deflate the dough and turn it out onto a lightly floured surface. Divide into 16 equal pieces and form into round buns. Place them on lightly greased baking sheets
- Hanging the prepared strips of dough over the buns loosely so that they touch the baking sheets on each side. This allows for the expansion of the buns. Preheat oven to 400 degrees F (200 degrees C).
- Beat together one egg and 1/4 cup plus 2 tablespoons milk. Brush the buns with this mixture and leave them in a warm place for 20 minutes to rise.
- Place a tray of hot water in the bottom of the oven to make it steamy. This gives the buns a thin, soft crust. Bake the buns at 400 degrees F (200 degrees C) for 20 minutes, or until they are golden-brown. Cool them on wire racks and serve them split and buttered.
Nutrition Facts
Per Serving: 795 calories; 32.9 g fat; 113.4 g carbohydrates; 19.6 g protein; 125 mg cholesterol; 332 mg sodium. Full nutrition
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Reviews
Read all reviews 1012 Ratings
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Most helpful positive review
3/17/2002
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...
Most helpful critical review
4/4/2010
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!
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3/17/2002
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...
4/14/2006
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 a...
8/6/2004
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 to...
3/10/2002
The recipe seems to work well, I might need to perfect my bread making skills a bit
4/4/2010
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!
4/11/2009
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 can...
4/10/2009
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 bu...
3/27/2010
Fantastic! I switched out the honey for molasses, and added raisins...wonderful, hearty, and healthy!
6/16/2009
my buns were not very good. my hot cross buns turned out to be deadly weapons.