Description
These Sourdough Hot Cross Buns combine traditional Easter flavors with complex sourdough tang. Soft, spiced buns filled with currants and raisins, topped with classic crosses. Perfect for Easter celebrations and holiday memories.
Ingredients
1 cup active sourdough starter
1/2 cup warm whole milk
2 large eggs, room temperature
4 tablespoons butter, melted
3 1/2 cups bread flour
1/4 cup granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
3/4 cup mixed currants and raisins, soaked and drained
For crosses: 1/2 cup flour, 6 tablespoons water
For glaze: 3 tablespoons apricot jam, 2 tablespoons water
Instructions
1. Feed sourdough starter 8-12 hours before mixing until doubled and bubbly
2. Soak currants and raisins in warm water 30 minutes, drain and pat dry
3. Combine active starter, warm milk, eggs, and melted butter in large bowl
4. Mix flour, sugar, salt, and all spices in separate bowl
5. Add dry ingredients to wet ingredients, mix until shaggy dough forms
6. Knead by hand or stand mixer 8-10 minutes until smooth and elastic
7. Fold in soaked fruit during final 2 minutes of kneading
8. Place dough in oiled bowl, cover, ferment at room temperature 4-6 hours until doubled
9. Divide dough into 12 equal portions, shape into smooth balls
10. Place on parchment-lined baking sheet with 2-inch spacing between buns
11. Cover and proof 2-3 hours until puffy and nearly doubled in size
12. Preheat oven to 375°F during final 30 minutes of proofing
13. Mix flour and water for crosses, pipe crosses on each bun using piping bag
14. Bake 18-20 minutes until golden brown and internal temperature reaches 190°F
15. Heat apricot jam with water, brush warm glaze over hot buns
16. Cool on wire rack before serving
Notes
Starter should pass float test before using – spoonful floats in water when ready
All dairy ingredients must be room temperature to avoid shocking sourdough cultures
Don’t rush fermentation – slower rise develops better flavor and texture
Properly proofed buns spring back slowly when gently pressed
Store in airtight container up to 3 days or freeze up to 2 months
Reheat frozen buns in 350°F oven for 5-7 minutes to restore texture
- Prep Time: 45
- Cook Time: 20
- Category: Bread
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 245
- Sugar: 12g
- Sodium: 285mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
Keywords: sourdough hot cross buns, Easter bread, sourdough baking, holiday treats