Learn how to make the perfect sourdough hot cross buns with this easy recipe. Soft, spiced, and naturally leavened, ideal for any festive occasion.
Sourdough Hot Cross Buns Recipe
If you’ve been craving a naturally leavened treat, this sourdough hot cross buns recipe is the perfect answer. Soft, fluffy, and lightly spiced, these buns make the ideal addition to your bakery favorites, especially around Easter or any time you want a comforting, homemade bun.
Why You’ll Love It
This sourdough hot cross buns recipe uses your starter for a deeply flavorful dough that’s better for digestion and has a lovely tang. The spices and dried fruit combine perfectly for that classic aroma and taste. Plus, this recipe is straightforward, with step-by-step instructions making sourdough baking accessible even for beginners.
Ingredients
- 1 cup active sourdough starter (100% hydration)
- 3 cups bread flour (substitute with all-purpose if needed)
- 1/2 cup whole milk, warmed (can use plant milk)
- 1/4 cup brown sugar (maple syrup or coconut sugar as alternatives)
- 1 large egg (replace with flax egg for vegan option)
- 1/4 cup unsalted butter, melted (vegan butter or coconut oil for dairy-free)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp salt
- 3/4 cup mixed dried fruit (raisins, currants, chopped sultanas; soak in warm water if hard)
- For the crosses: 1/2 cup all-purpose flour mixed with water to a thick paste
- For the glaze: 1/4 cup apricot jam, warmed
Step-by-Step Instructions
- Mix the active sourdough starter, warm milk, melted butter, and egg in a large bowl until smooth and combined.
- Add bread flour, sugar, salt, and spices. Stir to combine, then knead for 8-10 minutes on a floured surface until the dough is elastic but slightly sticky.
- Fold in the mixed dried fruit evenly throughout the dough.
- Place the dough in a greased bowl, cover with a damp towel or cling film, and leave to rise at room temperature for 4-6 hours until it doubles in size.
- Turn the dough out onto a floured surface and divide into 12 equal pieces. Shape each into a tight ball and place on a parchment-lined baking tray, spacing them evenly.
- Cover loosely and let the buns proof for 2-3 hours until puffy and nearly doubled.
- Prepare the crosses by mixing all-purpose flour and water to a thick, pipeable paste. Use a piping bag or zip-lock bag with a small cut tip to pipe crosses over each bun.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden brown.
- Remove from the oven and immediately brush the tops with warmed apricot jam to add shine and sweetness.
- Let cool on a wire rack before enjoying warm or at room temperature.
For more bread recipes, check out our Easy Weeknight Dinners or explore the Artisan Breads section.
For detailed sourdough tips, visit Cultures for Health.
Expert Tips
To get the best sourdough hot cross buns, make sure your starter is active and bubbly before starting. If your room is cool, proofing might take longer. For softer buns, brush melted butter on warm buns after glazing. If the dough feels too sticky, add a little more flour, but avoid over-kneading which makes buns tough.
Storage
Store leftover buns in an airtight container at room temperature for up to 2 days. To keep longer, freeze cooled buns wrapped individually for up to 3 months. Thaw at room temperature or warm gently in the oven before serving.
Variations
- Vegan: Use plant milk, vegan butter, and a flax egg in place of the regular egg.
- Gluten-Free: Swap bread flour for a gluten-free flour blend designed for yeast baking.
- Dairy-Free: Use dairy-free milk and butter alternatives.
- Refined Sugar-Free: Replace brown sugar with coconut sugar or maple syrup.
FAQ
- What makes sourdough hot cross buns different?
- The sourdough starter replaces commercial yeast, giving the buns a tangy flavor and better texture with natural fermentation.
- Can I make sourdough hot cross buns without a starter?
- If you don’t have a starter, you can use commercial yeast, but the buns won’t have the same distinctive sourdough flavor.
- How long do sourdough hot cross buns keep fresh?
- They stay fresh for about 2 days at room temperature. For longer storage, freeze them.
- Can I freeze sourdough hot cross buns?
- Yes, freeze cooled buns wrapped tightly to preserve freshness for up to 3 months.
- Is this sourdough hot cross buns recipe suitable for beginners?
- Yes, this sourdough hot cross buns recipe has clear steps and is great for bakers new to sourdough baking.
Call to Action
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