Whole Wheat Hot Cross Bun Recipe With Dried Cherries & Lemon
These Hot Cross Buns are a delightful treat that features a tender whole wheat pastry flour dough enriched with dried tart cherries. The buns are gently spiced with cinnamon and finished with a sweet glaze drizzled on top. Enjoy these buns warm or at room temperature for a delicious homemade treat any time of day.
— Constant Cookbook
Ingredients
- 3/4 cup low-fat buttermilk, well-shaken
- 1 (0.75 ounce) package (2 1/4 tsp) dried yeast
- 3 tbsp agave nectar or honey, divided
- 6 tbsp coconut oil, melted and cooled
- 3 large eggs
- 4 cups whole wheat pastry flour + more, if needed
- 1 tsp salt
- 1 tsp ground cinnamon
- 2/3 cup dried tart cherries
- 1 large egg
- 1 tbsp water
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- The Hot Cross Buns:
- Pour low-fat buttermilk into a small saucepan. Heat to approximately 110 degrees F. Pour into a large liquid measuring cup. Stir yeast and 1 tablespoon agave nectar into the buttermilk.
- Let the mixture sit until foamy bubbles appear on the surface of the buttermilk, about 10 minutes. Whisk in eggs, the cooled melted coconut oil and remaining 2 tablespoons agave nectar.
- The next part can be done with a stand-mixer equipped with a dough hook or by hand. In a large bowl, combine whole wheat pastry flour flour, salt, and cinnamon. Whisk to combine.
- Add the buttermilk mixture. Mix with a wooden spoon until the ingredients form into a dough. Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour by 1 tablespoon at a time if dough is sticky, until dough is smooth and elastic. (Alternatively, use a dough hook in a mixer.)
- Punch a whole in the center of the dough, and the dried cherries. Knead the dried cherries into the dough until they are evenly dispersed. Place the dough into a bowl coated with cooking spray.
- Cover with plastic wrap and place in a warm, draft-free place until the dough doubles in size, 2 to 2½ hours.
- Turn the dough onto a lightly floured surface and divide the dough into 12 pieces. With the palm of your hand, roll each ball to form a ball. Coat a 9- by 13-inch baking pan with cooking spray. Place the 12 balls of dough into the pan. Wrap tightly with greased plastic wrap. Let the dough rise in a warm, draft-free place for 1 to 1½ hours, or until the rolls double in size and are pressed against each other.
- Preheat the oven to 350 degrees F with the rack in the middle position.
- Using a small, sharp knife, cut a ¼-inch deep X through the top of each bun.
- In a small bowl, whisk together 1 large egg and 1 tablespoon water. Brush the tops of the buns with the egg mixture.
- Bake for 25 to 30 minutes, or until the buns are puffed and golden brown. Sit the pan on a cooling rack and let the buns cool in the pan for 5 minutes.
- The Glaze:
- Whisk together powdered sugar, milk, and vanilla. Using a small spoon, drizzle the glaze over top of the buns in an X, in the grooves on the buns. Serve warm or cool to room temperature.
- Make Ahead Option:
- Once you place the balls of dough in the baking pan, do not let the dough rise. Instead, store in the refrigerator overnight, up to 16 hours. Before baking, let the buns sit at room temperature until they double in size, 1 to 1½ hours.
Cook Time
30M
Prep Time
PT4H45M
Yield
12 buns
Nutrition
- Serving Size: 1 Bun
- Calories: 306.6 kcal
- Carbohydrate Content: 49.1 g
- Protein Content: 6.9 g
- Fat Content: 9.4 g
- Saturated Fat Content: 6.6 g
- Cholesterol Content: 62.6 mg
- Sodium Content: 236 mg
- Fiber Content: 5.8 g
- Sugar Content: 16.2 g
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