These sweet, spiced whole wheat buns are a perfect Easter treat—or breakfast indulgence, if you don’t celebrate. They are not iced like traditional ones but simply stamped with a cross and sprinkled with turbinado sugar.

Oh so good.

It’s time to celebrate my favorite saint of all. We are spending the weekend in South Carolina with family like we do every year. I’m expecting some seriously good times and will take lots of photos to share with you—perhaps even a recipe if John’s mom lets me have her secret soda bread recipe. I hope your weekend is fabulous.

Early Happy Good Friday and Happy Easter!

WHOLE WHEAT HOT CROSS BUNS RECIPE

Yield: 6 buns

Prep Time: 10 min + rising time

Cook Time: 15 min

This recipe doubles perfectly to make a dozen buns.

Ingredients:

For the yeast

½ cup milk

1 package (7 grams) active dry yeast

1 teaspoon sugar

For the dough

1/3 cup turbinado sugar, plus more for sprinkling

1 large egg yolk

4 tablespoons unsalted butter, softened

½ teaspoon vanilla extract

1 ½ cups plus 1 tablespoon white whole wheat flour

¼ teaspoon salt

1/2 teaspoon ground cardamom

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

1/3 cup raisins

For the eggwash

1 egg

2 tablespoons water

Directions:

Microwave the milk in a small bowl for 30-45 seconds, until warm but not burning hot (about 105-110 degrees). Stir in the yeast and a teaspoon of sugar. Let activate 5 to 10 minutes until frothy.

Place the turbinado sugar, egg yolk, butter, and vanilla extract in the bowl of a stand mixer fitted with a paddle. Mix at low speed until incorporated. Sift the flour, salt and spices into a bowl. Add them to the wet mixture. Add the yeast-milk mixture. Switch to a dough hook attachment and knead the dough at low speed at first, then at medium speed until light and supple, 2 to 3 minutes.

Lightly hand knead the dough on a floured surface, incorporating the raisins, and roll it into a ball. Place the dough ball in a large bowl and cover it with plastic wrap and a towel. Let it rise in a warm place for 1 hour.

Divide the dough into 6 balls. Transfer them to a lightly greased baking sheet, placing them about 1 1/2 inches apart. Cover with a towel and let rise 30 minutes.

Preheat the oven to 400 degrees Fahrenheit.

In a small bowl, whisk the egg and water well to make eggwash. Brush the buns with eggwash and sprinkle them with turbinado sugar. Using a knife, cut a cross shape, going about ½-inch deep into the dough.

Bake the buns 15 to 18 minutes. Transfer the buns to a rack to cool a bit.

Enjoy!!