Description

Sourdough Hot Cross Buns are soft, spiced buns made with naturally leavened dough and studded with dried fruit. Finished with a flour cross and sticky glaze, these buns carry a gentle sourdough tang that enhances their traditional flavor.

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)

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Instructions

In a large bowl or stand mixer, combine sourdough starter, flour, warm milk, sugar, eggs, cinnamon, nutmeg, allspice, and salt. Mix into a sticky dough.
Add softened butter and knead until dough is smooth and elastic.
Fold in dried fruit and orange zest evenly.
Cover and let rise at room temperature 4–6 hours, or until doubled. Alternatively, refrigerate overnight for bulk fermentation.
Divide dough into 12 equal pieces. Shape into buns and place in a greased or parchment-lined baking dish.
Cover and proof 2–4 hours, or until buns are puffy and touching.
Preheat oven to 375°F (190°C).
Mix flour and water into a thick paste. Pipe a cross on each bun.
Bake 20–25 minutes, until golden brown and cooked through.
While warm, brush with warmed apricot jam or honey for a glossy finish.

Notes

Use sourdough discard for a slower rise and deeper flavor.For lighter buns, ensure dough proofs fully before baking.Substitute chocolate chips for dried fruit for a sweeter version.Buns freeze well for up to 2 months; reheat in oven before serving.Apricot jam is traditional for glaze, but honey or maple syrup works too.

Nutrition

Serving Size: 1 bun
Calories: 220
Sugar: 10g
Sodium: 210mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg