Whole Wheat Hot Cross Bun with Dried Cherries & Lemon
Whole Wheat Hot Cross Bun with Dried Cherries & Lemon is a morn meal that serves 12. One serving contains 269 calories, 8g of protein, and 10g of fat. For 53 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is perfect for Easter. 495 people were impressed by this recipe. It is brought to you by Cookin Canuck. From preparation to the plate, this recipe takes roughly 5 hours and 15 minutes. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of agave nectar, lemon zest, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is good. Similar recipes are Hot Cross Buns with Dark Chocolate & Dried Cherries, Hot Cross Bun Loaf, and Hot Cross Bun Surprises.
Servings: 12
Preparation duration: 285 minutes
Cooking duration: 30 minutes
Ingredients:
3 tbsp agave nectar or honey, divided
2/3 cup dried tart cherries
6 tbsp coconut oil, melted and cooled
1 (0.75 ounce) package (2 1/4 tsp) dried yeast
1 large egg
3 large eggs
1 tsp ground cinnamon
1 tsp fresh lemon juice
1 tsp lemon zest
3/4 cup low-fat buttermilk, well-shaken
1 tbsp milk
1/2 cup powdered sugar
1 tsp salt
1 tbsp water
4 cups whole wheat pastry flour + more, if needed
Equipment:
sauce pan
measuring cup
whisk
bowl
wooden spoon
plastic wrap
baking pan
frying pan
knife
oven
wire rack
Cooking instruction summary:
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 2 1/2 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 1 1/2 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 1/4-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.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: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 1 1/2 hours.
Step by step:
1. Pour low-fat buttermilk into a small saucepan.
2. Heat to approximately 110 degrees F.
3. Pour into a large liquid measuring cup. Stir yeast and 1 tablespoon agave nectar into the buttermilk.
4. Let the mixture sit until foamy bubbles appear on the surface of the buttermilk, about 10 minutes.
5. 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.
6. Whisk to combine.
7. Add the buttermilk mixture.
8. 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.
9. 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 2 1/2 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.
10. Place the 12 balls of dough into the pan. Wrap tightly with greased plastic wrap.
11. Let the dough rise in a warm, draft-free place for 1 to 1 1/2 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 1/4-inch deep X through the top of each bun.In a small bowl, whisk together 1 large egg and 1 tablespoon water.
12. Brush the tops of the buns with the egg mixture.
13. 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.
14. 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.
15. Serve warm or cool to room temperature.Make ahead: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 1 1/2 hours.
Nutrition Information:
covered percent of daily need
