Sourdough Hot Cross Buns
Soft, spiced, and naturally leavened, these Sourdough Hot Cross Buns are a delightful twist on the traditional Easter treat. Made with an active sourdough starter, these buns boast a subtle tang that perfectly complements the warm flavors of cinnamon and nutmeg. Plump raisins (or currants) add bursts of sweetness, while a shiny apricot glaze gives them irresistible appeal. A long fermentation allows for enhanced flavor development, and the signature flour-and-water cross creates a classic finish. Ideal for family gatherings or holiday breakfasts, these buns are best served warm with a pat of butter, adding a comforting touch of homemade charm to your table.
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Recipe Information
Ingredients
- 100 g Active sourdough starter
- 500 g All-purpose flour
- 250 ml Whole milk
- 50 g Granulated sugar
- 50 g Unsalted butter
- 1 large Egg
- 7 g Salt
- 2 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 100 g Raisins (or currants)
- 50 g All-purpose flour (for cross)
- 50 ml Water (for cross)
- 2 tbsp Apricot jam (for glaze)
Instructions
In a small saucepan, heat the milk until warm (not boiling) and stir in the butter until melted. Let the mixture cool to lukewarm.
In a large mixing bowl, combine the sourdough starter, flour, sugar, salt, cinnamon, nutmeg, and warm milk mixture. Stir until a shaggy dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer fitted with a dough hook for 5-7 minutes.
Gradually knead in the raisins or currants until evenly distributed throughout the dough.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp clean towel, and let it rise at room temperature for 4-6 hours, or until doubled in size. (Alternatively, you can refrigerate it overnight for a longer fermentation time.)
Turn the risen dough out onto a lightly floured surface. Divide it into 12 equal pieces and shape each piece into a smooth ball.
Arrange the buns on a parchment-lined baking tray, leaving a small gap between each one. Cover loosely and let rise for another 2-3 hours, or until puffy and almost touching.
Preheat the oven to 375°F (190°C).
To make the cross, mix 50g of all-purpose flour and 50ml of water to form a thick paste. Transfer the paste to a piping bag or zip-top bag with the corner snipped off. Pipe crosses over each bun.
Bake the buns in the preheated oven for 18-20 minutes, or until golden brown.
While the buns are still warm, gently heat the apricot jam in a small saucepan or microwave until runny. Brush the jam over the buns to create a shiny glaze.
Allow the buns to cool slightly before serving. Enjoy fresh or toasted with butter!
Nutrition Facts
Calories |
3264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 2996 mg | 130% | |
| Total Carbohydrate | 595.5 g | 217% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 151.4 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 540 mg | 42% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
