Whole Wheat Hot Cross Buns
Cardamom adds a hint of exotic flavour to these hot cross buns made with whole grain flour.

- Serves:
- 16
- Wait Time:
- 75 min
- Cook Time:
- 15 min
Ingredients
Nutrition Facts
- Calories
- 200
- Fat
- 5 g
- Sodium
- 190 mg
- Sugars
- 19 g
- Protein
- 4 g
- Fibre
- 2 g
- Carbohydrate
- 35 g
- Cholesterol
- 35 mg
Buns
- ¼ cup ( 60 mL ) warm water
- ⅓ cup ( 75 mL ) granulated sugar, divided
- 1 pkg (8 g/11 mL) active dry yeast
- 2 cups ( 500 mL ) whole wheat flour
- 1 3/4 cups ( 440 mL ) all-purpose flour, divided
- 1 tsp ( 5 mL ) salt
- 1 tsp ( 5 mL ) ground cardamom
- ½ tsp ( 2.5 mL ) ground cinnamon
- ¼ tsp ( 1.25 mL ) ground allspice
- Pinch ground cloves
- ¾ cup ( 175 mL ) milk, warmed
- ⅓ cup ( 75 mL ) butter, melted
- 1 egg
- 1 egg yolk
- 1 tsp ( 5 mL ) vanilla
- 1 tsp ( 5 mL ) finely grated lemon zest
- ¾ cup ( 175 mL ) raisins
- ⅓ cup ( 75 mL ) chopped candied mixed peel
Glaze
- ¼ cup ( 60 mL ) sugar
- 2 tbsp ( 30 mL ) water
Icing
- 1 cup ( 250 mL ) icing sugar, sifted
- 2 tbsp ( 30 mL ) plain 2% yogurt
Instructions
Buns
-
Combine ¼ cup (60 mL) warm water, 1 tsp (5 mL) sugar and yeast. Let sit until foamy, about 5 to 10 minutes.
-
Whisk whole wheat flour with 1 ½ (375 mL) cups all-purpose flour, salt, cardamom, cinnamon, allspice and cloves; set aside.
-
Whisk milk with butter, remaining sugar, egg, egg yolk, vanilla and lemon zest in a large bowl. Stir in yeast mixture. Stir in flour mixture with wooden spoon until shaggy dough starts to form, adding remaining all-purpose flour if dough is too sticky. Stir in raisins and candied peel.
-
Transfer to lightly floured work surface and knead until smooth and elastic, about 10 minutes.
-
Transfer to greased bowl. Cover and let rise until doubled in volume, about 45 to 60 minutes.
-
Punch down dough. Turn out dough on lightly floured surface. Divide into 16 equal portions.
-
Roll each portion, shaping into a ball. Place buns 1 ½-inches (4 cm) apart on parchment paper-lined baking sheet. Let buns rise, covered, until doubled in volume, about 30 to 35 minutes.
-
Preheat oven to 375°F (190°C). Bake buns in lower third of oven until golden brown, 15 to 18 minutes.
Glaze
-
Meanwhile, mix sugar with water in small saucepan set over medium high heat. Cook until sugar dissolves. Brush over buns. Cool buns completely.
Icing
-
Mix icing sugar with yogurt. Add to re-sealable bag; snip corner. Pipe cross on top of each cooled bun.
Notes
Tip: Look for chopped candied mixed peel in the baking aisle or in a bulk food store with the candied fruit.