Since our last attempt to make Hot Cross Buns was such a success, the kids have been at me to make more. This time, we actually had the ingredients in the house to make them in a more traditional way and so while we waited for my husband to get home from work, the kids and I baked.
It’s become a bit of a traditional in the lead up to Easter this year and last, whenever a special treat is needed, the kids opt for a Hot Cross Bun. There’s nothing wrong with buying them from time to time, but when I have the ingredients on hand and the kids are willing to jump into the kitchen and help, why wouldn’t we make them ourselves?
I can also control what’s going in to them, and this way I know there’s no hidden sugar or nasties and plus, wholemeal flour is always my prefered flour of choice.
These buns were super soft, light and fluffy, just how any type of roll should be. Demi has been over the moon she’s had Hot Cross Buns in her lunchbox this week and the boys are loving snacking on them. Our last, non traditional buns were great as something different, but these more familiar ones “are better than from the shops Mummy!”
Next time you find yourself hanging at home one day and fancy making the house smell like Easter, give these a try.

Wholemeal Hot Cross Buns
Ingredients
For the Bun
2 cups of wholemeal plain flour
3/4 of a cup of wholemeal self raising flour
1 tsp of ground cinnamon
1/2 a tsp of ground all spice
3/4 of a cup of sultanas
Spray oil, to prevent the bowl from sticking to the dough once kneeded

For the Yeast Mixture
2 tsp of dried yeast
1 cup of full cream milk
1 tsp of salt

For the cross
1/3 of a cup of plain white flour
1/3 of a cup of water, you may need more if your mixture is still lumpy while you’re mixing it.

For the Glaze, optional if you want these sugar free
1 tbls of raw honey

Makes 10

Method
1. In a jug, add the yeast ingredients and whisk them together until the yeast granules start to dissolve. Allow it to sit for about 5 minutes.
2. In a mixing bowl, sift in the flours and spices, stirring through the sultanas. Make a well in the centre.
3. Pour the yeast mixture into the well, and using the dough hook on your electric mixer, allow a dough ball to form. It will take about 2 minutes.
4. Lightly spray the dough with oil and move it around the bowl so it doesn’t stick while you let it rest.
5. Cover the dough bowl in a damp tea towel and place it in a warm part of thw room. Allow the dough to proof for 1 1/2 to 2 hours, or until it is roughly doubled in size.

6. Turn it out onto a floured bench, and punch out any air, kneeding it all together again.
7. Divide the mixture into 10. Roll out into balls, squashing them down slightly.

8. Place the balls into a greased and lined standard 15×30cm rectangular tin. Allow them to sit for another 15 minutes. They will rise again, but not by much. They’ll plump out while baking.
8. Mix together your flour paste and pipe the crosses onto your buns. We used a zip lock bag with the corner snipped off. One long line across each row, then five going down is easiest.

9. Bake at 180°c for 20-22 minutes or until they are golden brown and sound hollow when you tap the bottom.
10. Using a pastry brush, paint on the honey. I had it sitting beside the oven while the buns were baking, and that made it easy enough to spread without issue. If you need to, just melt it a bit on the stove or in the microwave until it softens.
11. Allow them to cool on a wire rack.

As is or slathered in butter, these have been a real winner in this house and if you’re a fan of the traditional Easter treat and don’t feel like venturing out to the shops, these are easy and just as tasty as what you can buy.

Nutrition facts based on one Hot Cross Bun.