*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 sub all white flour because I didn't have the whole wheat flour. I hope more people try this one.
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 an extra 3/4 cup of flour although that may have been because I started with 2 cups whole wheat and 2 cups all-purpose.
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 too sweet for some people to have with dinner.
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 but the crosses mostly cracked and fell off. I will make this again but use frosting or some of the dough for the crosses.
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 candied peel gives these a taste of holiday bread! Thanks for this great recipe!
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