Name: Sourdough Hot Cross Buns (with discard option)
Prep time: 10 min
Cook time: 25 min
Total time: 515 min
Ingredients: 150 g sourdough starter (active); 180 ml whole milk; 71 g butter (unsalted and melted); 1 large egg; 100 g brown sugar (packed); 7 g salt; 420 g all-purpose flour; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground allspice; 80 g raisins (hydrated); 1 egg yolk (for the egg wash); 1 tsp milk (for the egg wash); 75 g all-purpose flour (for the crosses); 118 g water (for the crosses); 1 tbsp apricot jam (or honey, for brushing after baked (optional))

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Soft and spiced, these Sourdough Hot Cross Buns have step-by-step instructions and a how-to video so you don’t end up with dense, dry rolls. Traditionally enjoyed on Good Friday in April, these buns are a delicious Easter tradition. Choose between adding raisins, dried fruit, or chocolate chips to make this recipe your own.

Looking for more Easter bread ideas? This sourdough chocolate bread is perfect for the occasion. If you’re short on time, my discard Hawaiian rolls are one of my reader’s favourites!

Ingredients

Active sourdough starter. You’ll need an active starter to make these buns without commercial yeast. You can make this recipe with a regular or chocolate sourdough starter to add a hint of cocoa and deeper flavor.

All-purpose flour. I prefer to use all-purpose flour when making buns: they’re always softer and cloud-like when made with it. If you prefer to use bread flour, you might need to add more milk to the dough to prevent dry buns. Start with 1 tablespoon, adding more if the dough is too stiff.

Cinnamon. Cinnamon is known to slow down fermentation, especially when added in large quantities. To prevent that, I’m only using 1 teaspoon.

Raisins, currants, or craisins. If adding any of these, it’s important to rehydrate them first so they don’t dry out the dough. Adding them dry might result in drier rolls.

If you don’t want to add raisins, currants, or any dried fruit, you can substitute them with chocolate chips. If using chocolate chips instead, you won’t need to worry about rehydrating any ingredients before starting the recipe.

Icing sugar. If choosing to make the crosses with icing after the rolls are baked, you'll need icing (powdered) sugar. Granulated sugar won’t work for this.

How to Make Them

Start by feeding your starter, so it’s active for this recipe. You can feed your sourdough starter, wait for it to peak and use, or you can feed it, wait for it to peak and store in the fridge for up to 5 days. Yes, you can use sourdough straight from your fridge! I did it with these buns, and do this with practically all my recipes.

Step 1. In a small bowl, for ½ cup of dried fruit, add 1 cup of hot water.

Step 2. Wait for 5 to 10 minutes, then discard the water and pat the rehydrated fruit dry to avoid adding excess liquid to the dough.

You can substitute hot water with hot orange juice when rehydrating the fruits for the buns to have a hint of orange.

Step 3. In a large bowl, or the bowl of a stand mixer, stir together the dough ingredients, mixing until a shaggy dough forms.

Step 4. Using the dough hook attachment, knead on low speed for 8 minutes, or knead on a clean surface for 12 to 15 minutes. The dough should feel tacky and smooth, with good elasticity.

Cold proofing: If you want to cold proof this recipe, do so as soon as bulk fermentation is finished. Be sure to cover the dough well to prevent it from drying out in the fridge.

Step 5. Transfer the dough to a clean bowl, and let it bulk ferment for about 10 hours at 23°C (73°F), until dough nearly doubles.

Portioned dough pieces, hand holding a shaped dough ball.

Step 6. On a clean surface, divide the dough into 12 equal pieces. Shape each piece into a ball by pulling the edges to the center until tight, then pinching it closed.

Don’t worry if this dough takes longer to ferment than typical bun dough. Cinnamon slows down fermentation, so it may take a couple of extra hours to be ready.

Overnight method: If your room temperature stays below 20°C (68°F) overnight, you can let the dough rise at room temperature. If making these buns in warm conditions, use only half the amount of sourdough starter to prevent overproofing.

Step 7. Place the shaped buns in the prepared pan, spacing them evenly.

Step 8. Cover and let the buns rise until almost doubled. They should look puffy and light.

For the flour paste: Stir flour and water together in a small bowl until a paste forms. Transfer to a piping bag or ziplock bag with a small corner cut off.

Step 9. Lightly brush the tops of the buns with the egg wash. Use the flour and water pasta if making the flour cross. Pipe straight lines across each row of buns, then repeat in the opposite direction to form crosses.

Step 10. Bake for 20 to 25 minutes, until golden brown and fragrant. Brush the buns with jam or honey while hot for extra sweetness. Let the buns cool on a wire rack for 10 minutes before serving.

If making the cross with icing, pipe it after the buns have baked and cooled. Skip the flour-and-water cross (Step 10). Once the buns are completely cool, whisk together sifted icing sugar and milk until smooth, then pipe the icing onto the buns as described above.

Expert Tips

For extra flavor, add the zest of an orange to the dough before kneading.
Don’t add more flour than the recipe asks for! A stickier dough results in softer buns. Adding too much flour will make them dry and tough.
If measuring with cups: start with ¼ cup less flour, adding the remainder only if the dough is too sticky. Watch the video for dough consistency. Cups are less reliable than grams!
If the dough is too sticky, you may be using an all-purpose flour with a lower protein content. Add 1 to 2 tbsps more of flour.
In warm weather (above 28°C/82°F), the dough may be stickier than when made in cooler temperatures (below 24°C/75°F).
Kneading is essential! To get the softest buns possible, don’t rely solely on stretch-and-fold techniques for this recipe.
You can substitute all of the spices with the same amount of pumpkin spice or omit them entirely. If you don't add cinnamon, the dough will ferment faster.

Can I make this recipe without an active starter?

Yes! To make these buns with 150g of sourdough discard instead of an active starter, add 7g of instant dry yeast and adjust the proofing times:

First rise: About 1 hour and 30 minutes.
Second rise: 30 to 40 minutes, or until the buns look puffy and light.

Bake at the same temperature and for the same time as stated in the recipe card.

Storing and Freezing

Although best enjoyed on the day they're baked, these buns stay fresh and soft for 2 days when stored properly. Once completely cooled, store any leftovers in an airtight container, away from direct sunlight.

They're best to eat when reheated. If using the microwave, ten to fifteen seconds are enough.

You can freeze baked hot cross buns. Place them in a freezer-safe bag or wrap them tightly in plastic wrap or foil. They will keep well in the freezer for up to 2 months.

More Sourdough Easter Recipes

Have you tried these Sourdough Hot Cross Buns? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!