zoom Wholemeal hot cross buns

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Wholemeal hot cross buns

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Wholemeal hot cross buns

    These spicy, fruity, wheat-free buns are suitable for freezing, but they dry out a little when defrosted so are then best eaten toasted.

    • Preparation time: 20 minutes, plus 40 minutes rising
    • Cooking time: 30 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Makes: 12


    • Crosses and glaze
    • 100g Wheat-free and gluten-free bread flour
    • ½ tsp Baking powder
    • 1 tbsp Vegetable oil
    • 2 tbsp Milk
    • 1 tbsp Caster sugar
    • 250g Wholemeal rye flour, plus extra for dusting
    • 200g Wheat-free white bread flour
    • 1 tsp Salt
    • 50g Caster sugar
    • 1 tbsp Ground mixed spice
    • 85g Butter
    • 14g Easy-blend dried yeast
    • 325ml Milk, slightly warmed
    • 4 Medium eggs, beaten
    • 50g Currants
    • 85g Sultanas
    • 50g Mixed peel, finely chopped


    1. Grease 2 baking sheets with oil, then dust them with rye flour. In a large bowl, mix together the flours, salt, sugar and mixed spice. Rub in the butter until the mixture resembles breadcrumbs. Stir in the yeast. Pour in the milk and eggs; beat with a wooden spoon until the mixture is smooth. Stir in the dried fruit until evenly dispersed. Using a tablespoon dipped in cold water, spoon 6 widely spaced heaps onto each baking sheet. With a table knife dipped in water, shape them into rounds; take care not to flatten them as they don’t rise as much as regular buns.
    2. Cover each tray with greased clingfilm. Leave to rise in a warm place for 30–40 minutes until doubled in size and small holes formed by yeast bubbles have appeared on top.
    3. Preheat the oven to 200°C/gas 6. Make the paste for the crosses by beating the flour, baking powder and oil together with 100ml water until smooth. Place a 2–3mm nozzle in a piping bag and spoon in the paste. Once the buns have risen, remove the clingfilm and pipe a cross on each bun. Bake in the middle of the oven for 20 minutes. Mix the milk with the caster sugar and brush over the buns; return them to the oven for 10 minutes or until golden. Transfer to a wire rack to cool.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars