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1.3K shares 11 1.3K 3 Jump to Recipe These whole wheat hot cross buns are perfect for Easter brunch. Tart cherries and lemon glaze add a sweet tang to the tender buns. I’m putting my own spin on a classic Easter recipe with these whole wheat hot cross buns, studded with plump tart cherries and drizzled with a lemon glaze. They are the perfect sidekicks for some of our other favorite Easter Brunch Ideas. Ever since I was little, Easter breakfast meant hot cross buns, warm from the oven and dotted with butter. I would lick the sweet glaze from the top and bite through the tender dough into soft, plump currants. My kids and husband now love the experience as much as I do. What you need for these whole wheat hot cross buns: These are the main components need for this recipe (affiliate links included)… Flour: When converting a recipe to “whole wheat”, I often rely on whole wheat pastry flour because of the light texture. While I haven’t specifically tried it with this recipe, a 50/50 mixture of all-purpose and regular whole wheat flour would likely produce good results, too. Yeast: Make sure that your yeast is fresh. If you don’t remember when you bought it, there’s a good chance you should pitch it and buy a fresh package. Buttermilk: Low fat buttermilk can be found in the dairy section of most supermarkets. Shake well before using! Coconut oil: Melt and cool the coconut oil before adding to the mixture. Cherries: Tart cherries can be found in most supermarkets and health food stores, or online. Glaze ingredients: A simple mixture of powdered sugar (confectioner’s sugar), lemon juice, lemon zest and milk. Making this whole wheat hot cross bun recipe healthier: This whole wheat hot cross bun recipe replaces the all-purpose flour with whole wheat pastry flour and butter with coconut oil to boost the “healthy” factor. I set aside the currants this year and kneaded plump dried tart cherries into the dough. They brought the perfect tangy sweetness to the buns, and the larger size made every bite more satisfying. Lemon works perfectly with dried cherries, as I found out when I made this Glazed Lemon & Dried Cherry Quick Bread, so I kicked up the glaze with the tang of lemon juice and zest. If you want to serve this whole wheat hot cross bun recipe first thing in the morning, the majority of the preparation can be done the day before (follow the instructions in the recipe below). Just be sure to leave a couple of hours of pre-breakfast for the buns to rise and bake. Are dried tart cherries healthy? Dried cherries and tart cherry juice have a host of nutritional benefits. First of all, they are a natural source of melatonin (regulated sleep patterns, anyone?) And then come the impressive anti-inflammatory properties. If you suffer from arthritis or gout, tart cherries should be regularly stocked in your pantry, and tart cherry juice and concentrate should be a mainstay in your fridge. Check out this study that looked at the effects of tart cherry juice consumption on inflammation and oxidative stress. Other recipes for Easter brunch: Asparagus & Feta Cheese Crustless Quiche {Cookin’ Canuck} Berry Yogurt Parfait Breakfast Trifle {Cookin’ Canuck} Smoked Salmon Eggs Benedict {Wholefully} Lemon Ricotta Pancakes {Entertaining with Beth} Whole Wheat Hot Cross Bun Recipe with Dried Cherries & LemonThese whole wheat hot cross buns are perfect for Easter brunch. Tart cherries and lemon glaze add a sweet tang to the tender buns. Print Pin RateCourse: BreadCuisine: AmericanKeyword: VegetarianPrep Time: 4 hours 45 minutesCook Time: 30 minutesTotal Time: 5 hours 15 minutesServings: 12 BunsCalories: 306.6kcalAuthor: Dara Michalski | Cookin' Canuck Ingredients The Hot Cross Buns: 3/4 cup low-fat buttermilk well-shaken 1 0.75 ounce package (2 1/4 teaspoon) dried yeast 3 tablespoons agave nectar or honey divided 6 tablespoons coconut oil melted and cooled 3 large eggs 4 cups whole wheat pastry flour + more, if needed 1 teaspoon salt 1 teaspoon ground cinnamon 2/3 cup dried tart cherries 1 large egg 1 tablespoon water The Glaze: 1/2 cup powdered sugar 1 tablespoon milk 1 teaspoon fresh lemon juice 1 teaspoon 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. Notes Weight Watchers Points: 11 (Freestyle SmartPoints) Nutrition Serving: 1 Bun | Calories: 306.6 kcal | Carbohydrates: 49.1 g | Protein: 6.9 g | Fat: 9.4 g | Saturated Fat: 6.6 g | Cholesterol: 62.6 mg | Sodium: 236 mg | Fiber: 5.8 g | Sugar: 16.2 g Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it. This post was originally published on March 31, 2014 and updated on March 11, 2020. Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
