Having spent time in the UK, I have a fondness for hot cross buns, though I never had a homemade one there, just the storebought ones. I've tried a few different recipes here at home, and by far the one I liked the best was the Whole Wheat Hot Cross Buns with Dried Cherries and Lemon from Cookin' Canuck.
This year, of course, I'm grinding my own flour, which causes a few
modifications to the original recipe. I used a combination of hard red
wheat, soft white wheat, and spelt in these just because I could.
Cookin' Canuck
using volume measurements so I converted to weight for the flour and
used a standard of 4.5 oz per cup. I also converted the coconut oil and
honey to grams because I hate having to fill and scrape a measuring
spoon multiple times (honestly, you'd think I could be consistent with
my grams vs. ounces but since my scale goes back and forth, I use the
easiest conversion I can find on the Internet). In addition, because I
am using instant yeast, I can streamline the mixing method a bit. I am
also going to try making a paste cross instead of just using yeast: for
years I've copped out and done glaze but since the paste is just flour
and water, I think I can handle it and then just put the glaze over the
entire bun. Omit as you please.
INGREDIENTS
4.5 oz spelt
7 oz hard red wheat
6.5 oz soft white wheat
OR any combination of grains/flours adding up to 18 oz (1 lb 2 oz)
2 1/4 tsp or one package instant yeast
1 tsp salt
1 tsp ground cinnamon
78 g coconut oil (6 TBSP) melted
3/4 c. (6 fl oz) buttermilk or kefir or yogurt/milk combination
64 g honey
3 large eggs
2/3 c. dried tart cherries, chopped roughly if desired
FLOUR CROSS PASTE
1/4 c. flour (I'd just use white all-purpose)
2 TBSP water (start there and add more as needed)
GLAZE
1/3 c. powdered/icing sugar
1-2 tsp lemon juice
A few gratings of lemon zest
Pinch of salt
Water or milk
DIRECTIONS
INGREDIENTS
4.5 oz spelt
7 oz hard red wheat
6.5 oz soft white wheat
OR any combination of grains/flours adding up to 18 oz (1 lb 2 oz)
2 1/4 tsp or one package instant yeast
1 tsp salt
1 tsp ground cinnamon
78 g coconut oil (6 TBSP) melted
3/4 c. (6 fl oz) buttermilk or kefir or yogurt/milk combination
64 g honey
3 large eggs
2/3 c. dried tart cherries, chopped roughly if desired
FLOUR CROSS PASTE
1/4 c. flour (I'd just use white all-purpose)
2 TBSP water (start there and add more as needed)
GLAZE
1/3 c. powdered/icing sugar
1-2 tsp lemon juice
A few gratings of lemon zest
Pinch of salt
Water or milk
DIRECTIONS
- Combine the flours, yeast, salt and cinnamon in the bowl of a stand mixer
- Warm the kefir/buttermilk until quite warm but not over 140 degrees. I just use my glass measuring cup in the microwave
- Stir the coconut oil and honey into the buttermilk and then add to the dry ingredients, stirring by hand a bit to combine (so flour doesn't get everywhere)
- Using the same measuring cup if you like, crack the eggs and lightly beat them before adding to the mixing bowl. Again stir a little by hand
- Using the dough hook, knead the dough on medium until it is quite stretchy, scraping once or twice. I think I kneaded mine for 6-8 minutes
- Add the dried cherries and run the mixer for a minute or so to blend in and then finish mixing them in by hand
- Turn out onto a lightly floured counter or board. My dough looked too sticky in the bowl, but when I turned it out to and kneaded by hand a few times, the texture was just right and I didn't add any more flour--your mileage may vary
- Place the kneaded dough into a large bowl (I didn't grease mine) and cover (I used a tea towel) until doubled in size, 2 to 2 1/2 hours. I was surprised at how readily my dough rose even though it was 100% whole grain
- Punch down the dough and divide into 12 roughly-equal pieces that you then roll into balls
- Grease a 9x13 inch baking pan and space the dough balls evenly, leaving a bit of room for them to expand
- Let rise an hour or two until it has doubled and the balls are touching each other
- Preheat the oven to 350F
- When you're ready to bake the buns, make the paste, mixing the flour and enough water to get a pipeable consistency
- Put the paste into a pastry bag or plastic bag and snip of the tip. Pipe a cross on each bun (I did all one direction first then all the other)
- Bake for 20-30 minutes or until golden. Expect the buns to be smooshed together in the pan
- While the buns are baking, whisk together the powdered sugar, salt, lemon juice, lemon zest and water until you have quite a thin glaze
- As soon as the buns come out, brush the tops all over generously with the glaze, which will make them super glossy and lovely
- Cool on a rack and serve warm or store in an air-tight container and warm or toast to serve
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