Sourdough Hot Cross Buns (with discard option)
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.
Servings: 12 Buns
Calories: 277kcal
Equipment
- 1 Baking Pan 9x13
- Parchment paper
- Stand Mixer optional
Ingredients
Dough
- 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 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 80 g raisins hydrated
Egg Wash
- 1 egg yolk for the egg wash
- 1 teaspoon milk for the egg wash
Flour Crosses
- 75 g all-purpose flour for the crosses
- 118 g water for the crosses
Sweet Wash
- 1 tablespoon apricot jam or honey, for brushing after baked (optional)
Instructions
Rehydrate Dried Fruit
- To rehydrate the raisins (or any dried fruit you're using), place ½ cup of raisins in a small bowl and add 1 cup of hot water. Let it sit for about 10 minutes, then discard the water and pat the fruit dry to prevent excess liquid in the dough. For a hint of orange flavor, substitute the hot water with hot orange juice.
Making the Dough
- To mix the dough, combine active sourdough starter, milk, brown sugar, egg, cooled melted butter, salt, all-purpose flour, ground cinnamon, ground nutmeg, ground cloves, ground allspice, and the rehydrated raisins (or other mix-ins) in a large bowl or the bowl of a stand mixer. Stir until a shaggy dough forms.
- Knead the dough until smooth and elastic. If using a stand mixer with a dough hook, knead on low speed for 8 minutes. If kneading by hand, work the dough on a clean surface for 12 to 15 minutes. The dough should feel sticky, but smooth, with good elasticity. In a stand mixer, it should cling to the bottom of the bowl and a bit to the sides.
Bulk Fermentation
- For bulk fermentation, transfer the dough to a clean bowl and let it ferment at 23°C (73°F) until nearly doubled, about 10 hours. Cinnamon slows down fermentation, so this dough may take longer than a typical sourdough bun dough.
Shaping and Final Proof
- To shape the buns, line a 9×13-inch baking pan with parchment paper. 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. Arrange the shaped buns in the pan, spacing them evenly.
- For the final proof, cover the pan and let the buns rise until almost doubled. They should look puffy and light. Avoid baking too soon, or they will be dense.
Washes and Baking
- Preheat the oven to 350°F (175°C) about 10 minutes before baking. For the egg wash, whisk together 1 egg yolk with 1 teaspoon of milk. Lightly brush it over the buns.
- To make the crosses with a flour paste, mix the remaining flour and water into a thick paste and transfer to a piping bag or ziplock bag with a small corner cut off. Pipe straight lines across each row of buns, then repeat in the opposite direction.
- Bake the buns for 20 to 25 minutes until golden brown and fragrant. Brush the buns with jam or honey while hot for extra sweetness. Let them cool on a wire rack for 10 minutes before serving.
Video
Notes
Ingredients:
- 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.
- 56g | ½ cup powdered sugar
- 13g | 2 ½ teaspoon milk
- If leting this recipe bulk fermenting overnight in warm conditions, use half the amount of sourdough starter to prevent overproofing.
- 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.
- You can substitute spices with the same amount of pumpkin spice or omit them entirely.
- 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.
- 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.
Nutrition
Serving: 1buns | Calories: 277kcal | Carbohydrates: 48g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 283mg | Potassium: 145mg | Fiber: 2g | Sugar: 9g | Vitamin A: 219IU | Vitamin C: 0.4mg | Calcium: 43mg | Iron: 2mg
