Go Back
+ servings
sourdough hot cross buns on wooden plate with one cut in hald and buttered.
Print Recipe
No ratings yet

Sourdough Hot cross buns

These hot cross buns use a sourdough starter in place of yeast to make the dough rise so although hands on prep time is relatively short you will need to start about 24 hours before you want to bake them. Alternatively you can add a little yeast to speed up the process while still getting the sourdough flavour. T
Prep Time20 minutes
Cook Time25 minutes
Rising Time1 day
Course: Breakfast, Cake
Cuisine: British
Keyword: Easter, sourdough
Servings: 12

Equipment

  • mixing bowl
  • baking sheet
  • cling film, polythene bag, tea towel to cover
  • disposable piping bag

Ingredients

  • 500 g (1lb (2oz)strong bread flour
  • 2-3 teaspoon mixed spice pumpkin spice
  • ½ teaspoon ground nutmeg
  • 60 g (2½oz) golden caster sugar
  • teaspoon salt
  • 50 g (2oz) butter cut into cubes
  • 125 g (4oz) sultanas
  • 50 g (2oz)chopped mixed peel
  • 1 egg lightly beaten
  • 100 ml (3½floz) sourdough starter
  • 200 ml (7floz) warm water

for the crosses

  • 50 g (2oz) plain flour
  • cold water to mix

for the glaze

  • 25 g (1oz) golden caster sugar
  • 3 tablespoons water
  • ½ teaspoon mixed spice pumpkin spice

Instructions

  • To make the dough, place 500g (1lb 2oz) flour, 2- 3 teaspoons mixed spice and ½ teaspoon grated nutmeg into a large mixing bowl and stir in 60g (2½oz) sugar and 1¼ teaspoons salt.
  • Rub in 50g (2oz) butter with your fingertips, then stir in 125g (4oz) sultanas and 50g (2oz) mixed peel. Make a well in the centre.
  • Drop in one beaten egg into the well and add 100ml (3½floz) sourdough starter. Add most of 200ml (7floz) water. Mix to a soft, slightly sticky dough, adding the remaining water if required.
  • Turn out the dough and knead gently, until smooth and elastic and no longer sticky. Place in a lightly oiled bowl, turning to coat the dough in the oil. Cover and leave in a warm place to rise for about 12 hours.
  • 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 (1in) apart. Slip the tray inside a large carrier bag or cover loosely with cling film, and leave in a warmish place for 10-12 hours or overnight until doubled in size
  • Preheat the oven to 190℃/ (170℃ fan)/375°F/gas mark 5.
  • To make the crosses, place 50g (2oz) flour into a small bowl and stir in enough water to mix to a soft paste. Spoon the mixture into a disposable piping bag and snip off the end. Pipe a cross on each bun.
  • Bake for 20 -25 minutes until risen and golden. While the hot cross buns are baking, prepare the glaze. Place 25g (1oz) sugar and 3 tablespoons of water in a small pan with ½ teaspoon mixed spice and heat gently stirring until the sugar dissolves.
  • 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.

Video

Notes

Cook's Tip
To make the hot cross buns with added yeast stir in 1¼ teaspoon dried yeast at the end of step 1 .  Allow about 1½ hours for the first rise and 1 hour for the second rise.
Store
Hot cross buns are best eaten warm and on the day they are made. However, they will keep for a few days in an airtight tin and can be refreshed by popping them in the microwave for a few seconds or by warming them in the oven at 180℃ (170℃ fan)/350°F/gas mark 4 for about 5 minutes. 
They are also delicious toasted.
Freeze for up to 2 months. Defrost in the refrigerator overnight and warm in the oven at 180℃/170℃ fan/gas mark 4 for 5 minutes.
Sourdough Starter
Details on how to make a sourdough starter can be found with my recipe for
No-knead sourdough loaf on Recipes Made Easy