Print

Sourdough Hot Cross Buns Recipe

Sourdough Hot Cross Buns Recipe
Print Recipe

★★★★★

5 from 27 reviews

A delightful recipe for homemade sourdough hot cross buns featuring a naturally fermented dough, infused with warm spices and mixed dried fruits, perfect for festive occasions or a cozy treat. These buns are topped with traditional crosses and glazed for a shiny, flavorful finish.

Ingredients

Scale

For the Dough:

  • 500g strong white bread flour (or whole wheat flour for a healthier option)
  • 100g active sourdough starter
  • 200ml whole milk (can substitute with almond or oat milk)
  • 50g unsalted butter, softened (or coconut oil for a dairy-free version)
  • 75g sugar (or honey)
  • 1 tsp salt
  • 2 tsp mixed spice powder (or cinnamon and nutmeg)
  • 1 large egg (or flax egg for a vegan alternative)
  • 150g mixed dried fruit (such as raisins, currants, or cranberries)
  • Zest of 1 orange (for added flavor)

For the Crosses:

  • 75g plain flour
  • Water (to make a paste)

For the Glaze:

  • 50g apricot jam (or maple syrup for a healthier glaze)

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, salt, and mixed spice powder. In a separate container, mix the sourdough starter, milk, softened butter, and beaten egg (or flax egg). Gradually add the wet ingredients to the dry mixture and stir until a soft dough forms. Transfer to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
  2. First Proofing: Place the dough in a greased bowl, cover with a damp cloth or cling film, and let it rise in a warm spot for approximately 2 hours, or until it has doubled in size.
  3. Shape the Buns: Once risen, gently deflate the dough and fold in the mixed dried fruit and orange zest evenly. Divide the dough into 12 equal portions and shape each into a smooth ball. Arrange the balls close together in a greased baking dish. Cover and let them rise again for about 1 hour until puffed up.
  4. Create Crosses: Mix the plain flour with enough water to make a thick paste suitable for piping. Transfer to a piping bag and pipe a cross shape onto each bun’s top.
  5. Bake: Preheat the oven to 190°C (375°F). Bake the buns for 20-25 minutes or until they turn golden brown on top and sound hollow when tapped.
  6. Glaze: Warm the apricot jam gently until runny and brush it over the hot buns immediately after removing them from the oven to give a shiny, flavorful glaze. Allow to cool slightly before serving.

Notes

  • For a vegan version, substitute the milk with plant-based milk, butter with coconut oil, and egg with a flax egg.
  • The sourdough starter should be active and bubbly for best results.
  • You can vary the dried fruits to your preference, such as adding chopped dried apricots or cherries.
  • Make sure the dough is kneaded well to develop gluten for a good rise.
  • The glaze adds shine and sweetness but can be omitted if preferred.

Nutrition

Keywords: sourdough, hot cross buns, Easter, baking, spiced buns, dried fruit, homemade bread

Find it online: https://lucabites.com/sourdough-hot-cross-buns-recipe/