Whole wheat hot crossed buns
These buns are no more difficult to prepare than your regular whole wheat buns, which is to say that they are downright simple. Yet, the cinnamon and nutmeg and the touch of sweetness from the raisins and icing combine with the taste of fresh whole wheat flour really set these apart.
Servings Prep Time
9 Buns 10minutes
Passive Time
2hours
Servings Prep Time
9 Buns 10minutes
Passive Time
2hours
Ingredients
Instructions
  1. Mix liquid ingredients, beating the eggs and pour into the bread maker pan (paddles already in place)
  2. Add whole wheat flour to the bread machine pan
  3. Add spices, salt sugar and yeast on top of the flour – distributing evenly over the surface
  4. Put the pan in your bread machine and select the dough cycle. As the ingredients are mixed keep an eye on the consistency and be prepared to add small additional quantities of water to get a very moist (but not runny) dough – whole wheat flour takes longer to absorb the water. Close the lid and walk away
  5. Add the raisins just before the second knead. Or if your bread machine dough cycle simply takes you through to the point of the second kneed add the raisins at the end of the cycle and put the machine on a second dough cycle allowing the machine to thoroughly incorporate the raisins in before turning it off.
  6. Cut the dough into nine even buns and place them on a floured tray, pan or other suitable baking surface. Cover with a tea towel until doubled in bulk (30 to 40 minutes)
  7. Preheat the oven to 375F
  8. Beat the one remaining egg and add a bit of water (1 tbsp) to get an egg wash. Brush this mix on the tops of the buns once they have doubled and just before putting in the oven
  9. Bake for between 20 and 30 minutes
  10. When cooled mark the tops of the buns with a cross of firm icing.