The weather has still been pretty bipolar lately, but that doesn’t mean it doesn’t feel like spring! And nothing makes it feel like spring more than the overwhelming easter displays and hot cross buns lined up in the grocery store. I decided to make some myself for the first time yesterday and they came out really well!

After making the buns in the morning I had to go back to class in the afternoon, and then we went to a lecture that a visitng professor from Vanderbilt gave about how to study for a law school exam. Exams are in less than two weeks…terrifying but I’m trying not to stress about it. After the lecture we came home to change very quickly then headed out to Richmond where I volunteered to do a college fair for my alma mater, Wheaton College in Massachusetts!

There was a ton of people at the fair, and it was fun to talk to some people about Wheaton. While I was a student there I worked in the admission office so it’s nice to keep doing some of that work as a graduate.

Plus since we were in Richmond I decided we HAD to make a detour after the fair.

My college was in a small town and I’m in another small town now so I haven’t been to a Whole Foods in YEARS, and haven’t been at all since I started this healthy eating journey. It was INCREDIBLE!!! There was a huge variety of produce, so many different kinds of organic and certified humane products, and the SALAD BAR…I have no words to describe it. Unfortunately we just made it in time for the store to close so I only got to walk around in awe for a few minutes.

I’m excited to have the hot cross buns around because they make great sandwiches, french toast, breakfast, etc. And I adjusted the traditional recipe to give it more nutrition.

Healthy(er) Hot Cross Buns (adapted from this recipe)

• 1/2 c. warm soy milk (or milk of your choice)
• 2 t. active dry yeast
• 2 T. butter spread/butter
• 1 egg
• 2 T. demerrara sugar (gives a great flavor)
• 1/2 t. salt
• 1/2 c. white whole wheat flour
• 1 c. all-purpose flour
• 1/2 c. dried fruit (I used half raisins and half apricots)
• 1/4/ t. cinnamon
• pinch of allspice
• an egg yolk
• 1 T. water
• 1/2 c. powdered sugar
• 1 t. cold soymilk

-Mix yeast, warm milk, salt, and sugar in a small bowl. Stir to dissolve and let sit for 5 minutes.

-Whisk in the whole egg and butter spread (melted and cooled).

-In your food processor or mixer bowl fitted with the dough blade/hook, add the whole wheat flour, 1/2 c. all-purpose flour, and the cinnamon and allspice. Mix to combine.

-Add the yeast mixture and mix to combine. Add remaining all-purpose flour and the dried fruit.

-Knead in the mixer for a few minutes (only 1 minute if you’re using a food processor) until a smooth dough ball is formed. Transfer to a large mixing bowl, drizzle lightly with canola oil and turn the ball over to coat it in oil. Leave covered in a warm place for an hour until the dough doubles in bulk.

-Punch the dough down and form into 6 rolls. Place rolls in a greased baking pan and with a sharp knife cut a cross in the center of each bun. Leave covered in a warm place for another 30 minutes, until they double in bulk.

-Preheat your oven to 375. In a small bowl whisk together the egg yolk and water and brush the tops of the rolls. Bake them at 375 for 15 minutes.

While the rolls are cooling, stir together the powdered sugar and milk in a small bowl to make the icing. When the rolls are cool, pipe the icing on each roll in the shape of a cross.

Enjoy! Makes 6 large rolls.

Thanks for reading!

-Lauren