WHOLE WHEAT HOT CROSS BUNS

This recipe doubles perfectly to make a dozen buns.

 

½ cup milk

1 package (7 grams) active dry yeast

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

 


 

Microwave the milk in a small bowl for 45 seconds, until warm but not burning hot (about 105 degrees). Stir in the yeast. Let activate 5 to 10 minutes.

Place the sugar, egg yolk, butter, and vanilla extract in the bowl of a stand mixer fitted with a paddle. Mix at low speed until incorporated. Add the yeast-milk mixture. Sift the flour, salt and spices into a bowl. Add them to the wet mixture. Switch to a dough hook attachment and Knead the dough at medium speed until light and supple, 1 to 2 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, whish 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.
 

Makes 6 buns