Sourdough Hot Cross Buns: A Beautiful Twist on Tradition

Sourdough hot cross buns are a delicious twist on a traditional favorite. They feature a chewy texture and rich flavor, thanks to an active sourdough starter.

You’ll mix warm milk, sourdough, bread flour, and spices, folding in dried fruits for extra flavor. After kneading and proofing your dough, shape your buns and let them rise until doubled. Bake them for a golden brown finish, adding a sweet glaze and a decorative cross on top.

Enjoy them fresh, paired with tea or coffee, and imagine the possibilities for variations. There’s plenty more to explore in perfecting your buns.

Key Takeaways

Sourdough hot cross buns are leavened with an active sourdough starter, offering a unique chewy texture and deep flavor.
The dough includes warm milk, eggs, sugar, bread flour, and spices, with optional dried fruits and citrus zest for added flavor.
After mixing, the dough requires kneading, resting, and two proofing stages to achieve optimal rise and texture.
Bake at 350°F for 30-35 minutes, glazing with apricot jam or sugar glaze for a shiny finish before serving.
Serve fresh with homemade butter or alongside traditional dishes, and store leftovers for up to three days at room temperature.

Essential Ingredients

Have you ever wondered how a traditional treat can be transformed into something uniquely delightful? Sourdough hot cross buns take the classic recipe and elevate it with the tangy goodness of natural leavening.

Instead of relying on commercial yeast, you’ll harness the bubbly power of an active sourdough starter, lending a chewy texture and deep flavor that sets your buns apart. You can choose to use either fed sourdough starter or even sourdough discard, blending it with commercial yeast for flexibility. Let’s go for the steps.

The heart of any exceptional sourdough hot cross bun lies in its essential ingredients. Each component plays a significant role in crafting that perfect blend of flavor and texture.

To help you navigate these ingredients, here are three key elements you won’t want to overlook:

Bread Flour: Ranging from 450g to 535g, this flour provides the structure and rise your buns need, ensuring they’re light and fluffy. Higher protein content in bread flour contributes to the fluffiness of sourdough.
Sourdough Starter: An active starter, typically 100g to 150g, is imperative for fermentation. It’s what gives your buns that distinctive tangy flavor.
Sugar: Using 75g to 90g of brown sugar adds sweetness while balancing the flavors, contributing to the overall deliciousness.

In addition to these staples, consider what spices, dried fruits, or citrus zest can elevate your buns. Hydrating the raisins and orange peel in warm orange juice enhances both flavor and texture.

Don’t shy away from incorporating whole milk for moisture or a large egg for binding. Each ingredient harmonizes to create a tender, flavorful treat that’s hard to resist.

Mixing the Dough

Once you’ve gathered your ingredients, it’s time to mix the dough for your sourdough hot cross buns. Start by combining the wet ingredients: whisk together the milk heated to 90°F, the egg, salt, sugar, and your fed sourdough starter until smooth.

In a large mixing bowl, add the bread flour to this mixture, stirring until you form a shaggy dough that clings together.

Next, incorporate the softened butter in chunks, kneading it into the dough until it’s smooth and shiny. If you’re using a mixer, knead for about 3-6 minutes; by hand, this may take 8-10 minutes. Don’t worry if the dough feels a bit wet at first—this high hydration will help develop flavor and texture. Remember that a healthy sourdough starter is essential for achieving the desired dough rise.

Once you’ve achieved that silky feel, let the dough rest for 30 minutes. This resting period allows the gluten to relax and sets the stage for the perfect rise. Sourdough hot cross buns are traditionally eaten on Good Friday, symbolizing the end of Lent.

As you continue, remember to keep your environment in mind; room temperature ingredients are key to a successful mix. Your dough should feel soft, like bath water, promising delightful buns ahead.

Shaping the Buns

Crafting the perfect shape for your sourdough hot cross buns is a blend of artistry and technique. Begin by dividing your total dough weight by the number of buns you want. This guarantees each bun is equal, contributing to a uniform bake.

Next, use these shaping techniques:

Forming Balls: Fold the dough sides toward the center, flip it over, and gently roll it into a ball with your palm, creating a smooth surface. A well-shaped bun is essential for achieving the desired crust formation during baking.
Surface Tension: Employ a bench scraper to rotate the dough ball, creating surface tension that helps the buns hold their shape.
Seam Placement: Always place the buns seam side down in a well-buttered pan, assuring they stay together during proofing.

Keep an eye on dough temperature; chilling it makes shaping easier. Handle the dough gently to preserve its airy structure, and let it rest briefly after shaping to relax the gluten. Proper kneading techniques ensure the dough achieves the desired elasticity and texture, which is crucial for shaping.

Proofing Techniques

When it comes to proofing your sourdough hot cross buns, understanding the right techniques is vital for achieving that perfect rise and texture.

Start with the first proofing: aim for a room temperature of around 30°C for about 3 ½ hours. This warmth allows your dough to double in size effectively. If you’re at 25°C (77°F), be prepared for a longer wait—around 12 hours for the levain. Using a proofing box set to 75-80°F or a preheated oven can speed things up if needed. Cold-proofing techniques can also be applied to enhance flavor development.

During the second proofing, give the buns 2-3 hours at room temperature, covered with a damp tea towel. Avoid rushing this stage; it’s essential for light, airy buns. Proper dough consistency is crucial for achieving optimal bread structure and quality.

Check for doneness by pressing the dough lightly; it should leave a small indentation that bounces back slowly. Remember, proof until the dough reaches about 80-90% of the pan’s rim.

Keep in mind that temperature and your starter’s strength heavily influence fermentation, so adjust your environment accordingly.

Baking Instructions

With your sourdough hot cross buns perfectly proofed, it’s time to turn up the heat and bring them to life in the oven.

Start by preheating your oven to 350°F (180°C) using the conventional bake mode—no fan, please. This guarantees an even bake. Preheating the oven properly is crucial for achieving a crispy crust.

While the oven warms up, prepare the buns for their baking debut.

Prepare the Buns: Brush each bun with an egg wash to achieve a lustrous, golden crust. Pipe a cross design on top using a flour-water paste for that classic look.
Setup the Baking Tray: Use a non-stick baking tray, or grease a regular one. Space the buns evenly to allow for proper rising during baking.
Bake to Perfection: Slide the tray into the oven and bake for 30-35 minutes, until they’re golden brown and have reached an internal temperature of 190°F (88°C). Maintaining steam during baking can improve the texture of the crust.

Once baked, remove the buns and let them cool slightly.

They’ll be puffed and inviting, and ready for the next step.

Glazing the Buns

Now that your sourdough hot cross buns are baked to perfection, it’s time to enhance their appearance and flavor with a luscious glaze. You can choose from a buttery apricot jam blend or a sweet sugar glaze, each adding a delightful shine and taste.

Timing is key here; applying the glaze while the buns are still warm guarantees that they soak up every bit of that deliciousness. Additionally, the tradition of serving these buns on Good Friday makes them a beloved symbol of the end of Lent.

Glaze Ingredients and Preparation

Glazing the buns transforms them into a visually appealing treat, enhancing their sweetness and adding an enticing shine. To create the perfect glaze, you’ll need a few key ingredients and some straightforward preparation steps. Here’s what you’ll require:

Base Ingredients: Sugar (golden caster or granulated) and water. You might also consider a fruity option like apricot jam.
Flavor Enhancers: A pinch of spices, such as mixed spice or pumpkin spice, can elevate the flavor.
Liquid Consistency: Use water, half-n-half, or milk to achieve the desired thickness.

Start by mixing 25g of sugar with 3 tablespoons of water in a saucepan. Gently heat the mixture until the sugar dissolves and the glaze thickens slightly.

Let it cool just a bit before brushing it onto your warm buns. If you’re opting for a fruit-based glaze, dilute apricot jam with a bit of water to make it spreadable.

For cream cheese icing, whip softened cream cheese with unsalted butter, powdered sugar, and a splash of milk. This icing can be piped in a lovely cross pattern on cooled buns, adding a delightful tangy contrast.

Timing for Glazing Buns

As the heavenly aroma of freshly baked sourdough hot cross buns fills your kitchen, it’s vital to time the glazing step perfectly to achieve that glossy finish.

You’ll want to glaze your buns immediately after removing them from the oven, ideally around the 35-minute mark of baking. The heat from the still-warm buns helps the glaze adhere beautifully, creating that coveted sheen.

Once you’ve pulled the buns from the oven, don’t delay—grab your prepared glaze and brush it generously over the hot surfaces. This quick action guarantees that the glaze penetrates slightly, enhancing the flavor and texture. Additionally, ensure to use a sourdough culture as the only leavening agent to maintain the unique taste of your buns.

After glazing, allow the buns to cool for about 5-10 minutes on a wire rack; this step is important as it sets the glaze and prepares them for the next decoration phase.

Glazing Techniques and Tips

Achieving the perfect glaze on your sourdough hot cross buns elevates their appearance and flavor, making them truly irresistible. The right glaze not only enhances the visual appeal but also adds a delightful sweetness that complements the spiced buns.

Here are some techniques and tips to help you master the glazing process:

Choose Your Glaze: Apricot jam mixed with butter is a classic choice. For a citrus twist, try orange marmalade or an orange glaze. A simple sugar glaze with mixed spices can also work wonders. Incorporating bright citrus flavor through the use of orange zest in your glaze can further enhance the overall experience.
Brush While Warm: As soon as your buns come out of the oven, use a pastry brush to apply the glaze generously. Warming your jam or sugar mixture in a small saucepan or microwave will make it easier to spread.
Let It Soak: After glazing, allow the buns to soak in the glaze for a few minutes before transferring to a cooling rack. This guarantees a glossy finish and enhances flavor absorption.

Creating the Cross-Design

To create the iconic cross design on your sourdough hot cross buns, you’ll need a smooth and thick paste made from flour and water—or you can opt for your sourdough discard starter for a unique twist.

Using a piping bag, you’ll apply the paste in steady, precise lines to form the crosses, ensuring they’re evenly spaced and visually striking against the golden buns.

If you’re feeling creative, don’t hesitate to explore alternative designs that can elevate your baking experience.

Ingredients for Cross Paste

Creating the perfect cross-paste for your sourdough hot cross buns involves a careful balance of ingredients that guarantees both usability and visual appeal.

The right consistency is essential, ensuring the paste holds its shape while allowing for easy application. Here’s what you need:

Equal Parts Flour and Water: Use 50g of all-purpose flour mixed with 50g of water, creating a smooth paste. You can also substitute with 75g of flour and 75g of water for a thicker option.
Sourdough Discard Alternative: If you have sourdough discard, you can replace the flour and water mixture. This adds a unique flavor while maintaining that vital thickness.
Flour-Oil-Water Mixture: Some recipes suggest a paste made with flour, oil, and water. While specific proportions aren’t given, you’ll want to adjust the mixture until it’s smooth and uniform, avoiding excess water to prevent thinning.

Mix your ingredients thoroughly, ensuring no lumps remain, and prepare the paste right before applying it to the buns. This use of sourdough discard not only minimizes waste but also enhances the flavor of your buns.

Piping Techniques

Piping the cross design on your sourdough hot cross buns is a vital step that combines artistry with technique. Start by preparing a smooth paste using flour and water, making certain it’s thick yet pipeable. Transfer this mixture into a piping bag or a Ziploc bag, snipping off the tip to allow for precise application.

Timing is essential; pipe the crosses just before popping the buns in the oven. This guarantees they maintain their shape and don’t fade during baking. To create your cross, gently pipe a vertical line down the center of each bun, followed by a horizontal line across, achieving that classic look.

Be cautious with your paste consistency—too runny will lead to mess, while too thick makes piping difficult. Maintain a steady hand and apply gentle pressure to achieve clean, even lines. It’s okay if your crosses aren’t perfect; that homemade charm adds to the appeal.

Lastly, remember to preheat your oven before piping to prevent any melting of the paste.

Alternative Design Options

Explore exciting alternative design options for the cross on your sourdough hot cross buns that can elevate their visual appeal. These creative techniques not only enhance aesthetics but also add unique flavors to your buns.

Egg Wash and Post-Bake Cross: Brush your buns with egg wash before baking, then pipe on crosses using white chocolate or lemon frosting once they’re cooled. This method allows for intricate designs and a delightful contrast, especially if you use chocolate buns.
Cream Cheese Icing for Crosses: Whip together cream cheese, unsalted butter, and powdered sugar with a splash of milk for a smooth icing. After your buns have cooled, pipe on the crosses for a tangy twist that complements the sweetness.
Edible Flowers and Glaze: Before baking, adorn your buns with edible flowers. After they’re baked, pipe crosses using flour paste and brush with apricot jam or marmalade for a glossy finish. This whimsical touch not only looks stunning but also adds a burst of flavor.

Additionally, consider incorporating sourdough discard into your bun recipe for a deeper flavor profile and added moisture.

Serving Suggestions

When it comes to serving Sourdough Hot Cross Buns, you’ll want to present them fresh for the best flavor and texture. Ideally, serve them on the same day they’re baked, allowing their soft, pillowy interior and crispy crust to shine.

Enhance each bite with a generous pat of homemade butter, which melts effortlessly into the warm bun.

For a festive touch, pair them with traditional Easter dishes like glazed ham, deviled eggs, or creamy scalloped potatoes. You can even get creative by serving them alongside a savory sourdough galette filled with sage, leek, and goat cheese.

Consider exploring breakfast options as well; they complement fresh fruit or yogurt beautifully. Additionally, serving them with a breakfast casserole can provide a hearty and satisfying meal for your guests.

If you have leftovers, cover and store them at room temperature for up to three days or freeze them for up to three months.

For beverages, a cup of tea is a classic choice, while coffee provides a robust morning companion. Alternatively, serve them with fruit juice or a smoothie for a revitalizing twist.

Frequently Asked Questions

Can I Use Whole Wheat Flour Instead of All-Purpose Flour?

You can use whole wheat flour instead of all-purpose flour, but expect a few changes.

Whole wheat brings a nuttier flavor and denser texture, so consider blending it with all-purpose for balance. You might also need to adjust hydration since whole wheat absorbs more moisture.

Keep an eye on fermentation times; they could be longer. Finally, remember to tweak your kneading and proofing to guarantee a successful rise and texture in your baked goods.

How Do I Store Leftover Hot Cross Buns?

Did you know that baked goods can lose freshness within just 24 hours?

To store your leftover hot cross buns, place them in an airtight container at room temperature for up to three days.

For longer storage, freeze them individually in airtight bags for up to three months.

When you’re ready to enjoy, simply thaw at room temperature and reheat for that freshly-baked taste.

Handle them gently to keep their soft texture intact!

Can I Freeze the Baked Buns for Later?

Yes, you can freeze baked buns for later!

First, let them cool completely to maintain their texture. Wrap each bun tightly in foil, then place them in a large Ziploc bag to prevent freezer burn. They’ll stay fresh for up to three months.

When you’re ready to enjoy them, simply defrost and warm them in the oven for that freshly baked taste. Just make sure to avoid excess moisture during freezing!

What Is the Best Way to Reheat Hot Cross Buns?

To reheat hot cross buns perfectly, you’ve got several options.

For a crisp exterior, use the oven by preheating to 300°F, covering the buns with foil, and heating for 5-10 minutes.

Want a quick fix? Microwave sliced buns with butter for 13-20 seconds.

An air fryer can work wonders too—just preheat to 300°F and heat for 2-4 minutes.

For a buttery touch, skillet heating is delightful—just keep them covered!

Enjoy your warm buns!

How Can I Adjust Spices for Different Flavor Profiles?

Imagine the warm aroma of freshly baked goods wafting through your kitchen.

To adjust spices for different flavor profiles, start with a base of cinnamon, then layer in nutmeg, ginger, and cardamom for warmth.

For a milder touch, lessen the cinnamon and add vanilla for sweetness.

If you crave complexity, boost the spices, incorporating cloves and allspice.

Always taste as you go, allowing your palate to guide the perfect blend.

A Recipe to Share and Savor

As you pull those golden-brown sourdough hot cross buns from the oven, think of them as little harbingers of spring, each cross a promise of renewal. Their warmth wraps around you like a soft embrace, inviting you to savor not just their taste, but the joy of sharing them with loved ones.

With every bite, you’re not just enjoying a treat; you’re partaking in a timeless tradition, a delicious reminder that even the simplest moments can rise to greatness.