Milled Whole Wheat Sourdough Discard Hot Cross Buns 

This milled whole wheat sourdough discard hot cross buns recipe offers a healthier twist on a classic favorite. The freshly milled whole wheat flour adds a rich, nutty flavor and boosts the nutritional value of these soft, fluffy buns. With simple ingredients and straightforward steps, this recipe makes it easy to enjoy homemade hot cross buns that are both delicious and wholesome.

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Equipment

Large bowl 

Stand mixer with dough hook or a paddle attachment

Pastry brush

Piping bag or Pastry bag

Bowl scraper

Baking sheet

Parchment paper

Wire rack

Ingredients for Traditional Hot Cross Buns

For the Dough:

• 2 1/4 teaspoons active dry yeast or instant yeast   
• 1/2 cup (100g) sourdough starter
• 3/4 cup (240g) whole milk (around 110°F/43°C)
• 1/2 cup (118g) unsalted butter, melted
• 1/4 cup (50g) sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 4 1/4 cups (513g) milled wheat berries (Hard Winter White Wheat) plus extra for dusting
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3/4 cup dried fruit (optional: you can use a mix of dried fruit like raisins, dried cranberries, or candied ginger, I just used raisins)
• 1 tablespoon orange zest (orange peel)

For the Cross:

• 1/4 cup 35g all-purpose flour
• 1/4 cup 60ml water
• Pinch of salt

For the Glaze:

• 1/4 cup honey
• 1 Tablespoon fresh squeezed orange juice

Hot Cross Bun Recipe

Activate Yeast (Optional): If using active dry yeast, warm the milk slightly (about 110°F) and dissolve the yeast with a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy. If using just sourdough discard, you can skip this step.

Make the Dough: In bowl of a stand mixer, combine the whole wheat flour, sugar, salt, cinnamon, allspice, and nutmeg. Add in the sourdough discard and the yeast mixture. Add the eggs, softened butter, orange rind, and dried fruit. Stir until the dough begins to come together, then knead for 8-10 minutes, either by hand or with a stand mixer, until the dough is smooth and elastic.

First Rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size. (At this point you can do a longer fermentation by allowing the dough to ferment for a couple of hours at room temperature and then placing the dough in the fridge overnight. This will lead to a stronger sourdough flavor.)

Shape the Buns: Punch down the dough and divide it into 12 equal pieces. Shape each portion into a smooth bun and place them in a prepared pan, ensuring they are close together but not touching.

Second Rise: Cover the buns loosely with a towel and let them rise for another 1-1.5 hours, or until they puff up and touch each other.

Make the Cross: While the buns are rising, preheat the oven to 375°F (190°C). For the cross, mix the 1/4 cup flour, and water to form a thick paste. Transfer this flour paste to a piping bag or a plastic sandwich bag with the tip cut off. Once the buns are ready, pipe a cross over the top of each bun.

Bake the Buns: Place the buns into a preheated oven and bake the buns for 20-25 minutes, or until they are golden brown on top.

Make the Glaze: While the buns are baking, prepare the glaze by heating the honey and orange juice in a small saucepan over low heat.

Glaze the Buns: When the buns come out of the oven, immediately brush the tops of the buns with the glaze to give them a shiny finish.

Cool and Serve: Let the buns cool slightly before serving. Enjoy them warm or at room temperature!

These whole wheat sourdough discard hot cross buns are a great way to use up your sourdough starter while enjoying a delicious, aromatic treat.

More Delicious Fresh Milled Wheat Recipes

Fresh Milled Whole Wheat Sourdough Discard Donuts

Homemade Sourdough Whole Wheat English Muffins

Best Cream of Wheat Recipe Made with Milled Flour 

Best Whole Wheat Sourdough Discard Tortillas Recipe