This classic recipe for best sourdough hot cross buns draws inspiration from a number of recipes for hot cross buns including recipes by the Clever Carrot and the wonderful Stella Parks @ Serious Eats.
There are many recipes for hot cross buns and sourdough hot cross buns. Some are even made with a combination of commercial yeast and sourdough starter. I adore all types of hot cross buns.
My hot cross buns are naturally leavened with my sourdough starter (which has been with me for years and is named Edith). Edith adds a wonderful tangy flavour and fantastic chew to my hot cross buns.
I believe the best sourdough hot cross buns are heavily spiced, generously studded with dried fruit and fragrant with candied citrus and zest. But, it is very easy to tailor hot cross buns to your taste. Just remember, cinnamon can interact with your sourdough to slow fermentation – so judge each step by eye and give your hot cross bun dough the time it needs.
Sourdough hot cross buns are an all time classic, traditionally eaten at Easter time. I bake these sourdough hot cross buns every year, often more than once. This best recipe has been tested and retested and works like a charm. If you bake these sourdough hot cross buns, let me know how you go. I hope you love this recipe as much as I do.
This is only one of a range of classic baking recipes on my website – many based on classic baking recipes such as those by Stella Parks and Serious Eats. Check out the full range of recipes here!
Ingredients
For the starter
150g active sourdough starter (100% hydration)
75g flour
75ml warm water
For the dough
160g milk at room temperature
500g bread flour – divided into 300g and 200g
8g fine sea salt
60g brown sugar
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1 tsp vanilla paste
50g extra virgin olive oil (or 60g of softened butter)
100g (2 large) free range eggs
Zest and juice of 1 orange
50g currants
50g chopped figs or sultanas
50g good quality candied peel, finely diced
Warm water
For the glaze
100ml water
100g caster sugar
1/2 tsp vanilla
Zest 1 orange
For the crosses
60g plain flour
50ml water
10ml vegetable oil
1/4 tsp fine sea salt
1 tsp icing sugar
While I try to include cup measurements in many of my recipes, this one really does require kitchen scales,
Method
You will need to start this sourdough hot cross bun recipe three days before you want to bake them. See example timing below for baking on Saturday morning. Remember, the fridge is your friend, so if something unexpected happens, you can leave them in the fridge for longer than suggested.
Day 1 (evening) e.g. Thursday
Place 150g of starter in a straight sided jar. Add 75g of flour and 75g of water. Mix together and leave covered at room temperature for 12 hours. (Cover with a plate or cling film. Avoid anything porous that will allow the surface to dry out).
Day 2 (morning) e.g. Friday
Once the starter has doubled in volume and is active, mix 300g of starter with 160g milk (at room temperature), 300g of bread flour, 8g salt to make a sourdough sponge. Cover and leave at room temperature for 12 hours.
Place the currants, figs or sultanas and candied peel in a small bowl. Add the juice of the orange and add enough warm water to cover. Leave to soak.
Day 2 (evening) e.g. Friday
Put the brown sugar, butter or olive oil, and 2 eggs in the bowl of a stand mixer and beat until light.
Change to a dough hook and add the sourdough sponge. Beat to combine. Whisk together the remaining 200g bread flour and spices, then add to the sourdough sponge mixture. Knead for 10 minutes, then set aside for 10 minutes to rest.
Thoroughly drain the soaking liquid from the dried fruit. Add the plump fruit to the dough and knead gently until well combined. Leave in a covered bowl somewhere warm for the first prove – around 60 minutes or until increased in volume by half.
Divide the dough into 12 pieces (around 70g each) and shape into balls. Place on a well-oiled baking tray (9 x 13 in), and cover with a well-oiled piece of cling film. Put in the fridge for the second overnight prove.
Day 3 (morning) e.g. Saturday
Take buns out of the fridge and place somewhere warm for an hour or so until fully risen. Turn on the oven to preheat to 190°C.
Prepare the glaze and cross mixture.
For the glaze: Put the water, sugar and vanilla bean in a small saucepan, bring to the boil and cook for 30 seconds. Remove from the heat and cool to room temperature, then add the reserved orange zest.
For the cross: Combine the flour, icing sugar, salt, oil and water in a bowl and beat together with a wooden spoon until thick and even consistency. Scrape the paste into a disposable piping bag with a small nozzle (#3).
Check if the buns are ready to bake by lightly pressing a greased fingertip into the dough to make an indentation. If the dent doesn’t bounce back, they are ready. Pipe the crosses onto the buns.
Bake for 10 minutes, then rotate the baking sheet 180 degrees and bake for a further 8-10 minutes.
Once baked, remove the buns from the oven, place the tray on a wire rack, then immediately swipe a brushful of glaze all over each bun.
Allow to cool a little, split and spread with butter when warm but not hot (otherwise they can taste a little doughy).
