Sourdough Hot Cross Buns Recipe
If you’re looking for a uniquely tangy twist on a classic, this Sourdough Hot Cross Buns Recipe is the answer. Combining the natural fermentation of sourdough starter with traditional spices and dried fruits, these buns come out soft, fragrant, and perfect for Easter or any cozy morning. Whether you’re a seasoned baker or trying sourdough baking for the first time, this recipe is approachable and rewarding.
Why You’ll Love It
These buns have the tenderness and delightful chew that sourdough fermentation provides. The natural acidity from the starter balances the sweet spices and juicy dried fruit, resulting in a well-rounded flavor. Plus, they keep well for days and freeze beautifully, making them ideal to bake ahead and enjoy fresh whenever you want.
Ingredients
- 150g active sourdough starter (fed and bubbly)
- 500g bread flour (substitute with all-purpose flour if needed)
- 50g caster sugar (brown sugar works for a deeper flavor)
- 7g salt
- 280ml warm whole milk (nut milk for dairy-free)
- 50g unsalted butter, softened (coconut oil for dairy-free)
- 1 tsp mixed spice (or combine cinnamon, nutmeg, cloves)
- 1 tsp ground cinnamon
- 150g mixed dried fruit (currants, raisins, chopped dried apricot)
- For the crosses: 75g plain flour mixed with 100ml water
- For the glaze: 4 tbsp apricot jam, warmed
Step-by-Step Instructions
- In a large mixing bowl, stir the sourdough starter into the warm milk until smooth.
- Add sugar, salt, spices, and bread flour. Mix until ingredients come together in a rough dough.
- Incorporate the softened butter, kneading well for 10-15 minutes until smooth and elastic.
- Fold in the dried fruit evenly through the dough.
- Cover the bowl with a clean cloth, letting the dough rise at room temperature for 4 to 6 hours, or until doubled in size.
- Turn the dough onto a lightly floured surface and divide into 12 equal portions. Shape each into smooth buns.
- Place buns spaced on a parchment-lined baking tray. Cover and let rest for 1 hour to rise again.
- Mix the plain flour and water to create a thick paste, then pipe crosses onto each bun.
- Bake in a preheated oven at 200°C (400°F) for 18–20 minutes, until the buns are golden brown and cooked through.
- Immediately brush the hot buns with warmed apricot jam to glaze, then cool on a wire rack before serving.
For more baking inspirations, check out our Easy Weeknight Dinners and Classic Bread Recipes.
Expert Tips
Make sure your sourdough starter is active and bubbly for the best rise. Kneading well develops gluten, so the buns have a light, airy texture. If the dough feels sticky, add a little flour carefully; too much can make buns dense. For the cross paste, consistency matters—it should be thick enough to hold its shape but pipeable. Use a piping bag or a zip-top bag with the corner snipped for neat crosses.
Storage
Store your sourdough hot cross buns in an airtight container at room temperature for up to 3 days. To keep longer, freeze buns individually wrapped for up to 3 months. Thaw at room temperature and briefly warm before serving to enjoy the fresh-baked feel.
Variations
- Vegan: Replace butter with coconut oil and use a plant-based milk.
- Gluten-Free: This recipe requires significant changes; try a gluten-free sourdough starter and a compatible gluten-free flour blend.
- Dairy-Free: Substitute butter and milk with plant-based alternatives.
- Refined-Sugar-Free: Use coconut sugar or maple syrup but adjust liquid ratios accordingly.
FAQ
- Can I make sourdough hot cross buns without a starter?
- You can, but the distinct tangy flavor and texture come from the sourdough. If you don’t have starter, a yeast-based hot cross bun recipe is a good alternative.
- How long do sourdough hot cross buns take to rise?
- The initial bulk fermentation usually takes 4-6 hours, depending on room temperature and starter strength, followed by a shorter proofing after shaping.
- What’s the best way to store leftover buns?
- Place cooled buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Can I use other dried fruits in the buns?
- Absolutely! Apricots, cherries, cranberries, or mixed peel add great flavor. Chop larger fruits into small pieces.
- Is this sourdough hot cross buns recipe suitable for beginners?
- Yes, it’s structured with easy steps and tips, making it accessible for those new to sourdough baking.
Call to Action
Have you tried this Sourdough Hot Cross Buns Recipe? We’d love to hear how your buns turned out! Leave a comment, rate the recipe, and share your photos on social media. Don’t forget to save this recipe for your next baking day.
For more delicious bakery treats and tips, explore our Bakery Basics and browse all our Bread Recipes.
Also, visit Food Network for expert sourdough baking advice.
