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Sourdough Hot Cross Buns
45Total Time
20Prep Time
25Bake Time
A little effort

Sourdough Hot Cross Buns

10 Reviews

  • Vegetarian

About the bake

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.

45Total Time
20Prep Time
25Bake Time
A little effort


  1. 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. 

  2. 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.

  3. Step 3:

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

  4. 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.

  5. 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.

  6. Step 6:

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

  7. 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.

  8. 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.

  9. 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.


  • For the Buns

    • 500g Allinson's Strong White Bread Flour
    • 3 tsp Mixed spice
    • 0.5 tsp Ground nutmeg
    • 60g Billington's Unrefined Golden Caster Sugar
    • 1.25 tsp Salt
    • 50g Butter (chilled & cubed)
    • 125g Sultanas
    • 50g Chopped mixed peel
    • 1 Egg
    • 100ml Sourdough starter
    • 200ml Warm water
  • For the Crosses

    • 50g Allinson's plain white flour
    • To mix Warm water
  • For the Glaze

    • 25g Billington's Unrefined Golden Caster Sugar
    • 50ml Water
    • 0.5 tsp Mixed spice

Nutritional Information

per 93g
  • 305cal Energy
  • 4.7g Fat
  • 2.5g of which Saturates
  • 57g Carbohydrates
  • 17g of which Sugars
  • 7.5g Protein
  • 0.55g Salt

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