Is there a more trendy bread to eat right now than sourdough? Well, these sourdough hot cross buns are one to watch - deliciously glossy, and the perfect sourdough chewiness.
They've been made using a sourdough starter in place of yeast to make the dough rise. First you need your sourdough starter.
Hot cross buns are traditionally eaten on Good Friday - but buns like these are too good to only eat once a year, even better, you can freeze these buns for up to 2 months. Simply clingfilm and freeze once cool.
16 ingredients9 steps
Vegetarian
Method
Step 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.
Step 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.
Step 3
Turn out the dough and knead gently, until smooth and elastic and no longer sticky, this should take between 5-8 minutes.
Step 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.
Step 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.
Step 6
Preheat the oven to 190℃/180℃ Fan/ gas mark 5. While the oven preheats, it's time to make your crosses.
Step 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.
Step 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.
Step 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.
Ingredients
MetricImperial
For the Buns
500gAllinson's Strong White Bread Flour
3 tspMixed spice
0.5 tspGround nutmeg
60gBillington's Unrefined Golden Caster Sugar
1.25 tspSalt
50gButter (chilled & cubed)
125gSultanas
50gChopped mixed peel
1Egg
100mlSourdough starter
200mlWarm water
For the Crosses
50gAllinson's plain white flour
To mixWarm water
For the Glaze
25gBillington's Unrefined Golden Caster Sugar
50mlWater
0.5 tspMixed spice
Nutritional information per 93g serving
Energy 305cal
Fat 4.7g
of which Saturates 2.5g
Carbohydrates 57g
of which Sugars 17g
Protein 7.5g
Salt 0.55g
10 Baker Ratings
Gave them a little more time than the recipe suggested as our kitchen is cool, also a bit more water as I make sourdough bread and the dough didn't seem sticky enough. With sourdough bread I always start the bake in a cold oven and this promotes a better rise and with these hot cross buns they certainly had a lovely light texture and we're miles better than any shop bought ones.
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Soooooo delicious!! I didn’t realise until I started this recipe that you have to let it rise for 24 hrs in total but they are delicious!!! The time on the top of the recipe is very wrong as the first rise is 12 hrs and the second is 12hrs, maybe that needs to be changed so people know what they are starting, but so worth it. I didn’t have mix peel so used zest of an orange and lemon but yum!
