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Fresh baked hot cross buns for Milled Whole Wheat Sourdough Discard Hot Cross Buns.

Milled Whole Wheat Sourdough Discard Hot Cross Buns

This milled 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.
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Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: bowl, bun, buns, cross, dough, flour, hot, recipe, warm, yeast
Prep Time: 15 minutes
Cook Time: 20 minutes
3 hours
Total Time: 3 hours 35 minutes
Servings: 0
Author: Stephanie

Equipment

  • Large bowl
  • Stand mixer with dough hook (or paddle attachment)
  • Pastry brush
  • Piping bag or Pastry bag
  • Bowl scraper
  • Baking sheet
  • Parchment paper
  • Wire rack

Ingredients

For the Dough:

  • 2 ¼ teaspoons active dry yeast or instant yeast
  • ½ cup 100g sourdough starter
  • ¾ cup 240g whole milk (around 110°F/43°C)
  • ½ cup 118g unsalted butter, melted
  • ¼ cup 50g sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 ¼ cups 513g milled wheat berries (Hard Winter White Wheat) plus extra for dusting
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¾ 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:

  • ¼ cup 35g all-purpose flour
  • ¼ cup 60ml water
  • Pinch of salt

For the Glaze:

  • ¼ cup honey
  • 1 Tablespoon fresh squeezed orange juice

Instructions

Instructions:

  • Activate Yeast: 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 whole wheat flour, sugar, salt, cinnamon, allspice, and nutmeg. Add in the sourdough discard and the yeast mixture. Add 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 ¼ 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!