Sourdough Hot Cross Buns

Soft, spiced, and naturally leavened, these Sourdough Hot Cross Buns are a delightful twist on the traditional Easter treat. Made with an active sourdough starter, these buns boast a subtle tang that perfectly complements the warm flavors of cinnamon and nutmeg. Plump raisins (or currants) add bursts of sweetness, while a shiny apricot glaze gives them irresistible appeal. A long fermentation allows for enhanced flavor development, and the signature flour-and-water cross creates a classic finish. Ideal for family gatherings or holiday breakfasts, these buns are best served warm with a pat of butter, adding a comforting touch of homemade charm to your table.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 100 g Active sourdough starter
• 500 g All-purpose flour
• 250 ml Whole milk
• 50 g Granulated sugar
• 50 g Unsalted butter
• 1 large Egg
• 7 g Salt
• 2 tsp Ground cinnamon
• 0.5 tsp Ground nutmeg
• 100 g Raisins (or currants)
• 50 g All-purpose flour (for cross)
• 50 ml Water (for cross)
• 2 tbsp Apricot jam (for glaze)

Directions

Step 1

In a small saucepan, heat the milk until warm (not boiling) and stir in the butter until melted. Let the mixture cool to lukewarm.

Step 2

In a large mixing bowl, combine the sourdough starter, flour, sugar, salt, cinnamon, nutmeg, and warm milk mixture. Stir until a shaggy dough forms.

Step 3

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer fitted with a dough hook for 5-7 minutes.

Step 4

Gradually knead in the raisins or currants until evenly distributed throughout the dough.

Step 5

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp clean towel, and let it rise at room temperature for 4-6 hours, or until doubled in size. (Alternatively, you can refrigerate it overnight for a longer fermentation time.)

Step 6

Turn the risen dough out onto a lightly floured surface. Divide it into 12 equal pieces and shape each piece into a smooth ball.

Step 7

Arrange the buns on a parchment-lined baking tray, leaving a small gap between each one. Cover loosely and let rise for another 2-3 hours, or until puffy and almost touching.

Step 8

Preheat the oven to 375°F (190°C).

Step 9

To make the cross, mix 50g of all-purpose flour and 50ml of water to form a thick paste. Transfer the paste to a piping bag or zip-top bag with the corner snipped off. Pipe crosses over each bun.

Step 10

Bake the buns in the preheated oven for 18-20 minutes, or until golden brown.

Step 11

While the buns are still warm, gently heat the apricot jam in a small saucepan or microwave until runny. Brush the jam over the buns to create a shiny glaze.

Step 12

Allow the buns to cool slightly before serving. Enjoy fresh or toasted with butter!

Nutrition Facts

Serving size	(1207.2g)

Amount per serving	% Daily Value*
Calories	3264.3

Total Fat 65.8g	0%
Saturated Fat 33.1g	0%
Polyunsaturated Fat 2.2g
Cholesterol 361.2mg	0%
Sodium 2996.0mg	0%
Total Carbohydrate 595.5g	0%
Dietary Fiber 23.0g	0%
Total Sugars 151.4g
Protein 76.2g	0%

Vitamin D 167.2IU	0%
Calcium 540.1mg	0%
Iron 29.1mg	0%
Potassium 1914.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.1%

Protein: 9.3%

Carbs: 72.6%