Soft hot cross buns

IMG_7537So, #easteriscoming. And yours truly did something to her jaw and can’t chew. She is also allergic to white flour. – In other words, I made some absolutely delicious whole grain soft hot cross buns that I can’t eat.

But you do and you’ll need:

  • 150 ml lukewarm milk
  • 1 package dry yeast
  • 70 grams sugar
  • 1 egg
  • the zest of one lemon and one orange
  • 100 grams raisins
  • vanilla essence
  • 80 grams melted butter
  • 2 cups of whole grain flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon nutmeg
  • pinch of salt


  1. in a bowl, add the raisins and soak them in some rum or any alcohol you feel like;
  2. in another bowl mix the lukewarm milk with the yeast and one teaspoon of sugar and allow the yeast to react;
  3. once it got the bubbles on top, add the rest of the ingredients;
  4. mix well until your dough is nice and firm;
  5. allow it to rest for 2 hours in a warm, draft free environment;
  6. when those two hours are up, dry those soaked raisins on a paper towel and set aside;
  7. take the dough out of the bowl, shape it in a rectangular and evenly distribute the raisins on top;
  8. stretch and fold to incorporate those raisins in;
  9. shape the dough into a ball and allow it to rest for another two hours in the same bowl;IMG_7526
  10. divide your dough into same size balls and add it to your greased pan;
  11. allow it to rest for 15 more minutes;
  12. in the meanwhile, prepare your doughy icing by adding cold water and enough flour to reach a thick consistency yet pipe-able;
  13. add it to a bag, snip the end off and pipe it along the balls;
  14. pop in the oven at 150° C until they are golden brown and fully cooked.IMG_7542IMG_7556IMG_7596 copy

Enjoy them warm with butter and jam!