Sourdough Hot Cross Buns
Spiced, pillowy, and naturally leavened, these sourdough hot cross buns are a beautiful seasonal centrepiece for Easter or any cool-weather brunch.
At a Glance
Loaf Style: Enriched pull-apart buns
Skill Level: Intermediate
Total Time: ~18–24 hours (includes overnight fermentation)
Prep Time: ~30 minutes
Yield: 12 buns
Hydration: ~70%
Bake Temp: 375°F / 190°C
Baking Vessel: 9x13-inch baking dish or large tray lined with parchment
Ingredients
For the Dough
150g active sourdough starter (100% hydration)
500g bread flour
240g whole milk, lukewarm
1 large egg
75g sugar
60g unsalted butter, softened
1½ tsp ground cinnamon
½ tsp ground allspice
½ tsp ground nutmeg
7g fine sea salt
150g mixed dried fruit (currants, sultanas, raisins, chopped apricots, etc.)
Zest of 1 orange
For the Cross Paste
50g all-purpose flour
~40ml water (adjust for pipeable consistency)
For the Glaze
2 tbsp apricot jam or marmalade
1 tbsp hot water
Instructions
Mix the Dough
1. In a large bowl, whisk together starter, milk, egg, and sugar.
2. Add flour, spices, and salt. Mix until a rough dough forms.
3. Knead for 5–7 minutes, then incorporate softened butter one tablespoon at a time. Continue kneading until smooth and elastic.
4. Fold in dried fruit and orange zest. Knead until evenly distributed.
5. Cover and rest for 30 minutes at room temp.
Bulk Fermentation
6. Perform 2 sets of stretch and folds, spaced 30 minutes apart.
7. Cover and ferment at room temp until puffy (4–6 hours), then refrigerate overnight.
Shape the Buns
8. Remove dough from fridge and allow to sit for 30–60 minutes.
9. Divide into 12 even pieces (~90g each) and shape into smooth balls.
10. Place into the prepared baking dish in a 3x4 arrangement.
Final Proof
11. Cover and let rise in a warm place until doubled and touching (~4–6 hours).
Pipe the Crosses
12. Mix flour and water into a thick, smooth paste. Transfer to a piping bag or ziplock with tip snipped off.
13. Pipe a line across each row of buns horizontally, then vertically to form crosses.
Bake
14. Preheat oven to 375°F / 190°C.
15. Bake for 25–30 minutes until deep golden and hollow-sounding when tapped.
Glaze
16. While buns are still hot, melt jam with hot water and brush generously over tops. Cool slightly before serving.
Visual Cues
Buns should be golden and shiny with clearly defined white crosses.
Interior crumb should be soft and slightly tearable with evenly dispersed fruit.
Why This Works
The overnight fermentation develops flavor and structure, while the enriched dough remains tender thanks to butter, milk, and egg. Classic spices and citrus zest evoke Easter tradition, while the sourdough brings depth and natural rise.
