Sourdough Hot Cross Buns by Allinson's

  • Total Time

    45m
    • Prep Time

      20m
    • Bake Time

      25m
  • Serves

    12

  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian
  • 7 Reviews

    5 star rating

These sourdough hot cross buns are really delicious. Hot cross buns are traditionally eaten on Good Friday. These are sweet and spicy and easy to make. They've been made using a sourdough starter in place of yeast to make the dough rise. If you haven't yet made your sourdough starter, click here for the recipe.

 

Once made, you can eat your buns warm on the day or freeze them for up to 2 months. 

Method

  1. To make the dough, place the flour and spices into a large mixing bowl and stir in the sugar and salt. Rub in the butter with your fingertips. Once this is done, stir in the sultanas and mixed peel. 

  2. Make a well in the centre of your mixture and crack the egg into it. Then add the sourdough starter and most of  the water. Begin to mix. If the dough is too dry, add the remaining water. You're aiming for a soft  and slightly sticky dough.

  3. Turn out the dough and knead gently, until smooth and elastic and no longer sticky, this should take between 5-8 minutes.

  4. Lightly oil a bowl and place the dough into it. The oil will stop the dough from sticking to the sides as it prooves. Cover and leave in a warm place to rise for about 12 hours.

  5. Turn out, and lightly knead again. Divide the dough into 12 and roll each piece into a ball. Place on a greased baking sheet about 2cm apart. Slip the tray inside a large carrier bag or cover loosely with cling fim, and leave in a warmish place for 10-12 hours or overnight until doubled in size.

  6. Preheat the oven to 190℃/180℃ Fan/ gas mark 5. While the oven preheats, it's time to make your crosses.

  7. In a small bowl, place the flour and enough water to mix to a soft paste. Once you've got the desired consistency, spoon it into a piping bag. Use the piping bag to put a cross on each bun.

  8. Bake your buns for 20-25 minutes until they're well risen and golden. While they're in the oven, it's time to make your glaze. Place the sugar and water in a small pan and heat gently stirring until the sugar dissolves.

  9. Once the buns are cooked transfer to a wire rack placed over a tray or baking sheet then brush the tops with the sugar glaze.

Let's Bake

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Reviews

  1. 5 star rating

    Best hot cross buns I have ever made. Highly recommend.

  2. 5 star rating

    Beautiful in lockdown!
    Must diet...... no! Make more of these!

  3. 4 star rating

    Just made my first sourdough hot x buns, so happy they are delicious, we are not lovers of mixed peel so substituted sultanas and raisins added grated orange peel for more flavour. I will make them again without the x for a treat anytime

  4. 5 star rating

    These turned out really well and were delicious! They didn't need such a long second rise as was stated in the recipe - I left them for 1-2 hours to double in size and they turned out great!

  5. 5 star rating

    A great success at the first attempt. Patience is required as with all things sourdough.

  6. 5 star rating

    This is the best sourdough hot cross bun recipe ever! I've just made a warm batch of these and covered one in butter. I will definitely be making these again. and again. and again.

  7. 5 star rating

    Made these twice now. The first time when I was visiting in the USA and had taken some of my sourdough starter there. They turned out well, though it was difficult to source the mixed peel and mixed spice.
    Just made them for a second time back home in the UK and they turned out brilliantlyx excellent to freeze as well. Everyone wants them!

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