Sourdough Hot Cross Buns

Sourdough Hot Cross Buns
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Fluffy, spiced and generously studded with fruit, these soft Sourdough Hot Cross Buns are something I look forward to every year! So today I’m finally sharing with you a recipe for a true British Easter Classic – Hot Cross Buns! Add any dried fruit you like (try adding a bit of chopped dried apricot – it’s a game-changer!) and adjust spices to your liking!


Whether or not you are spending time at home this Easter, whether or not you’re surrounded by family and friends or having some quiet time alone, there’s no excuse – you have to make some Hot Cross Buns! With Sourdough peaking in popularity over the last couple of years, we suggest you try making your buns using a sourdough starter this year. Spiced and fruity, just like regular Easter buns, sourdough is a great addition, extending the sweet & fruity flavours with a bit of sour tang.

Many sourdough bakes take a bit of patience. Sourdough Hot Cross Buns are not an exception. I first leave the sourdough starter to double overnight. At the same time, I let the fruit soak in orange juice. On the first day, I make the dough, bulk-ferment it, then shape the buns and prove them again before placing them in the fridge to finish proving overnight. Day 2 is when I bake them. And eat them! So if you’re planning to make these for Easter Sunday, you need to start in the evening on a Good Friday!


Step-By-Step Sourdough Hot Cross Buns:

Evening of the Day Before:

The last thing just before going to bed, feed your starter in the ratio of 1 part starter: 2 parts flour : 2 parts water. Leave it semi-covered at room temperature overnight (8-12 hours) until it doubles in volume.

At the same time as you feed your starter, place all your dried fruit, orange zest and juice in a bowl, cover and leave to soak. We used raisins, sultanas and mixed citrus peel this time, but we also love adding some chopped dried apricots when we have some handy.

Day 1:

When your starter is at its peak, place all the dough ingredients (except for butter) in a bowl of your stand mixer and mix for a couple of minutes to bring all the ingredients together. One cube at a time, start adding butter. Using a dough hook attachment knead for 10-12 minutes on medium speed until the butter is incorporated, the dough is soft and elastic and you can stretch it out so thinly that you can see through it without it breaking.

Drain the fruit and squeeze any excess moisture out.

Tip the dough onto a clean kitchen surface and stretch it out into a rough rectangle. Spread half of the fruit onto the surface, then fold the dough like a pamphlet: fold the bottom third into the centre and then the top third over the bottom. Rotate the rough a quarter of a turn and stretch it out slightly. Scatter the remaining fruit and fold the dough like a pamphlet again. Now knead the dough for a minute or two to incorporate the fruit.

Place the ball of dough in a lightly greased bowl, cover and let it proof at room temperature for approx. 5-6 hours.

Place the dough onto the kitchen surface and cut divide it into 12 even-sized pieces. Shape each piece into a tight ball, tucking in the bottom to create a smooth top.

Place the balls, seam side down on a baking parchment-lined baking tray (ideally with a high rim, so you can cover the dish without touching the tops of the balls). Flat-bottom roasting trays work great here. Cover with cling film or a tea towel and leave in a warm spot to rise for approx 3 hours. They don’t need to double in size, as they will continue proving overnight.

Place the tray in the fridge overnight (8-10 hours).

Sourdough Hot Cross Buns

Day 2:

Preheat the oven to 200°C Fan.

Mix together the flour with enough water to make a thick paste, then add it to a small piping/icing bag with a thin nozzle. Pipe crosses over the buns. If you don’t have a small nozzle or a piping bag, you can use a ziplock bag with a corner cut. It works a treat!

Place the hot cross buns in the oven and bake for 25-30 minutes until they are a deep brown colour.

Whilst the buns are in the oven, mix sugar and water for the glaze in a small saucepan. Warm on low heat stirring until sugar dissolves.

When the buns are cooked, brush them with sugar glaze and leave to cool for 20 minutes before eating.

These hot cross buns are best the day they are baked slathered in butter!


For other ideas of delicious Sourdough bakes, have a look at our seuggestions below:

Sourdough Hot Cross Buns

Sourdough Hot Cross Buns

Fluffy, spiced and generously studded with fruit, these soft Sourdough Hot Cross Buns are something I look forward to every year! So today I'm finally sharing with you a recipe for a true British Easter Classic – Hot Cross Buns! Add any dried fruit you like (try adding a bit of chopped dried apricot – it's a game-changer!) and adjust spices to your liking!
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Prep Time 1 hr
Cook Time 30 mins
Fermenting, Proving & Resting: 2 d
Total Time 2 d 1 hr 30 mins
Course Baking, Breakfast, Desserts
Cuisine British
Servings 12 buns
Calories 274 kcal

Ingredients
 
 

For the Fruit:

  • 80 g raisins, sultanas, currants or a mixture
  • 40 g mixed cut peel
  • 1 orange zest & juice

For the Dough:

  • 450 g strong white flour
  • 55 g light brown sugar
  • tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground cloves
  • ½ tsp allspice
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 220 ml milk
  • 1 egg medium
  • 150 g active sourdough starter
  • 60 g butter cut into cubes

For the Crosses:

  • 120 g plain flour
  • 60 ml water

For the Glaze:

  • 50 g caster sugar
  • 3 tbsp water

Instructions
 

Evening of the Day Before:

  • Last thing just before going to bed, feed your starter in the ratio of 1 part starter: 2 parts flour : 2 parts water. Leave it semi-covered at room temperature overnight (8-12 hours) until it doubles in volume.
  • At the same time as you feed your starter, place all your dried fruit, orange zest and juice in a bowl, cover and leave to soak.

Day 1:

  • When your starter is at its peak, place all the dough ingredients (except for butter) in a bowl of your stand mixer and mix for a couple of minutes to bring all the ingredinets together. One cube at a time, start adding butter. Using a dough hook attachment knead for 10-12 minutes on medium speed until the butter is incorporated, the dough is soft and elastic and you can stretch it out so thinly that you can see through it without it breaking.
  • Drain the fruit and squeeze any excess moisture out.
  • Tip the dough onto a clean kitchen surface and stretch it out into a rough rectangle. Roll the dough and fold it over a couple of times to incorporate the fruit (see more details on the method above).
  • Place the ball of dough in a lightly greased bowl, cover and let it proof at room temperature for approx. 4-5 hours.
  • Place the dough onto the kitchen surface and cut divide it into 12 even sized pieces. Shape each piece into a tight ball, tucking in the bottom to create a smooth top.
  • Place the balls, seam side down on a baking parchment-lined baking tray (ideally with high walls, so you can cover the dish without touching the tops of the balls). Cover with cling film or a tea towel and leave in a warm spot to rise for approx 3 hours. They don't need to double in size, as they will continue proving overnight.
  • Place the tray in the fridge overnight (8-10 hours).

Day 2:

  • Preheat the oven to 200°C Fan.
  • Mix together the flour with enough water to make a thick paste, then add it to a small piping/icing bag with a thin nozzle. Pipe crosses over the buns.
  • Place the hot cross buns in the oven and bake for 25-30 minutes until they are a deep brown colour.
  • Whilst the buns are in the oven, mix sugar and water for the glaze in a small saucepan. Warm on low heat stirring until sugar dissolves.
  • When the buns are cooked, brush them with sugar glaze and leave to cool for 20 minutes before eating.
  • These hot cross buns are best the day they are baked slathered in butter!

Nutrition

Calories: 274kcalCarbohydrates: 57gProtein: 7gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 123mgPotassium: 172mgFiber: 2gSugar: 14gVitamin A: 86IUVitamin C: 6mgCalcium: 52mgIron: 1mg
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