Sourdough Hot Cross Buns
Soft, lightly sweet sourdough hot cross buns made with warm spices and dried fruit. Naturally fermented and finished with a classic cross, these rustic buns are perfect for Easter, spring mornings, or cozy farmhouse breakfasts.
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Servings: 12 buns
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Equipment
- 1 Large bowl
- 1 baking sheet (lined with parchment paper)
- 1 piping bag (or zip top bag)
Ingredients
For the Dough
- 1 cup active sourdough starter
- ¾ cup warm milk
- ¼ cup honey or sugar
- ¼ cup melted butter
- 1 large egg
- 3½ cups all-purpose or bread flour
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup raisins or currants
For the Cross
- ½ cup all-purpose flour
- 5-6 tablespoons water
For the Glaze (Optional)
- 2 tablespoons honey or sugar
- 2 tablespoons water
Instructions
Mix the Dough
- In a large bowl, combine sourdough starter, warm milk, honey, melted butter, and egg. Add flour, salt, cinnamon, and nutmeg. Mix until a soft, slightly sticky dough forms. Fold in raisins or currants.
Bulk Ferment
- Cover the bowl and allow the dough to ferment at room temperature for 8–12 hours, or overnight, until puffy and airy.
Shape the Buns
- Turn dough onto a lightly floured surface. Divide into 12 equal pieces and shape into smooth balls. Place on a parchment-lined baking sheet, spacing slightly apart.
Second Rise
- Cover and let buns rise for 1–2 hours until soft and noticeably puffy.
Prepare the Cross
- Mix flour and water to form a thick paste. Transfer to a piping bag or zip-top bag with the corner snipped.
Add the Cross
- Pipe crosses over the tops of the buns.
Bake
- Bake at 375°F (190°C) for 20–25 minutes, until golden brown.
Glaze
- Warm honey and water together. Brush over buns while hot for a glossy finish.
Cool
- Allow buns to cool slightly before serving
Notes
Dough should be soft but not dry; avoid overflouring.
For extra plump fruit, soak raisins in warm water for 10 minutes and drain before adding.
Buns freeze well for up to 2 months.
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