Name: Sourdough Hot Cross Buns
Prep time: 30 min
Cook time: PT-488722H14M33S
Total time: PT-488722H14M33S
Cuisine: British
Ingredients: 1 cup active sourdough starter; 4 cups all-purpose or bread flour; 1 cup warm milk; 1/4 cup unsalted butter, softened; 1/4 cup sugar or honey; 2 large eggs; 1 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground allspice or mixed spice; 1 cup raisins, currants, or mixed dried fruit; 1 tbsp orange zest (optional); 1/2 cup flour + 1/4 cup water (for cross paste); 1/4 cup apricot jam or honey (for glaze)

Why You’ll Love This Recipe

These buns are the perfect blend of tradition and sourdough goodness. Using sourdough discard or active starter not only reduces waste but also deepens the flavor with a slightly tangy edge. The long fermentation process creates an irresistibly soft crumb and a golden crust. They’re not just for Easter—Sourdough Hot Cross Buns are welcome at any time of year.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Active sourdough starter
All-purpose or bread flour
Warm milk
Unsalted butter
Sugar or honey
Eggs
Salt
Ground cinnamon
Ground nutmeg
Ground allspice or mixed spice
Raisins, currants, or other dried fruit
Orange zest (optional)
Flour and water (for the cross paste)
Apricot jam or honey (for the glaze)

Directions

In a large bowl or stand mixer, combine starter, flour, warm milk, sugar, eggs, and spices.
Mix until a sticky dough forms. Add softened butter and continue kneading until smooth.
Fold in dried fruit and orange zest (if using) evenly throughout the dough.
Cover and let rise at room temperature for 4–6 hours, or until doubled in size. Alternatively, bulk ferment overnight in the fridge.
Divide the dough into equal pieces (about 12) and shape into buns. Place in a greased or parchment-lined baking dish.
Cover and let the buns proof for another 2–4 hours, or until puffy and touching.
Preheat your oven to 375°F (190°C).
Mix flour and water into a thick paste and pipe a cross on each bun.
Bake for 20–25 minutes, or until golden brown and cooked through.
While warm, brush with warmed apricot jam or honey for a glossy finish.

Servings and timing

This recipe yields 12 buns.
Prep time: 30 minutes (active)
Rise time: 6–10 hours (bulk and final proof)
Bake time: 20–25 minutes
Total time: 7–11 hours

Variations

Chocolate Chip Version: Replace dried fruit with dark or milk chocolate chips.
Vegan-Friendly: Use plant-based milk, vegan butter, and flax eggs.
Gluten-Free: Use a gluten-free sourdough starter and flour blend.
Extra Fruity: Add chopped dried apricots, cranberries, or sultanas for variety.
Spiced Glaze: Mix cinnamon or cardamom into your glaze for a warm finish.

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap individually and store in a freezer-safe bag for up to 2 months.
Reheat in a low oven or toaster oven at 300°F (150°C) for 5–10 minutes, or microwave for 15 seconds.

FAQs

Can I use sourdough discard?

Yes, but the rise will be slower and slightly less airy. Use discard that’s no more than a day or two old.

How do I get my buns super soft?

Don’t overbake and make sure to use enriched dough ingredients like milk, butter, and eggs.

Can I make the dough ahead of time?

Yes, let the dough rise overnight in the fridge after mixing. Shape and bake the next day.

Why are my buns dense?

They may not have proofed long enough. Make sure they are puffy and slightly springy before baking.

Can I skip the cross?

Yes, but it’s traditional. If you prefer, pipe a cross with icing after baking instead of flour paste.

What kind of dried fruit works best?

Raisins, currants, and sultanas are traditional, but feel free to mix in chopped apricots, dates, or cranberries.

Do I need a stand mixer?

No, you can knead by hand, though it will take longer. Use stretch-and-fold methods for better gluten development.

Can I use whole wheat flour?

Yes, substitute up to 50% for a heartier texture and more fiber. You may need a bit more hydration.

What’s the best glaze to use?

Apricot jam thinned with water is classic, but you can use honey, maple syrup, or a simple sugar syrup.

Are these sweet or savory?

They’re lightly sweet with warm spice and fruit—perfect for breakfast or afternoon tea.

Conclusion

Sourdough Hot Cross Buns are a meaningful and flavorful way to enjoy the timeless tradition of spiced buns with the depth and tang of sourdough. Whether you’re baking them for a holiday or just because, these buns are soft, beautifully spiced, and perfect straight from the oven or toasted with a pat of butter. Once you make them from scratch, you’ll never go back to store-bought.