Sourdough hot cross buns
Sourdough hot cross buns are soft, fluffy, spiced buns with raisins and an active sourdough starter. These little buns are glazed with apricot jam and are perfect for your Easter table.
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Ingredients
For the dough
- 4 cups bread flour 500 grams
- 1 teaspoon salt 7 grams
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1 tablespoon orange zest optional
- 1/2 cup raisins 100 grams
- 1 cup milk 250 ml
- 1/2 cup sugar
- 1 stick unsalted butter 113 grams, softened
- 1/2 cup sourdough starter 100 grams, active and bubbly
- 1 egg
- 1 teaspoon vanilla extract
For the glaze
- 2 tablespoons apricot jam
- 2 tablespoons water
For the cross
- 1/2 cup all-purpose flour
- 5 tablespoons water
- 1 tablespoon powdered sugar
Instructions
Day one:
- Prepare your raisins by letting them soak in hot water until they become soft. Drain and set them aside while you prepare your dough.
- Add your flour, salt, sugar, and spices to a bowl and mix until combined.
- Once combined, add your milk, softened butter, sourdough starter and egg. Mix until you have a smooth dough. I like to do this step with a stand mixer and peddle attachment, but you can make the dough by hand.
- Add in your raisins before you stretch and fold the dough. You do this by pull one side of the dough into the center until you've pulled in all four sides, and repeat this step 4 times.
- Cover the dough and let it bulk ferment overnight.
Day two:
- Divide the dough into 12 small balls.
- To shape your buns, you need to fold over all the sides into the center and pull the bun towards you.
- Place them seam down into a greased baking dish and cover them with plastic wrap or a clean towel.
- Let them rise for three hours.
How to make the crosses
- Mix together the flour, water, and powdered sugar in a small bowls and add it to a piping bag.
- Pipe your crosses on top of the buns.
- Preheat your oven to 350°F (180°C)
- Place your buns in the center of the oven and bake them for 30 minutes.
- Warm up the jam and brush it on top of the hot cross buns while they are still hot.
- Let your sourdough hot cross buns cool completely before serving.
Notes
- You can replace the apricot jam with any clear jam or jelly, like marmalade or ginger jam, you like!
- The length of the bulk ferment depended on the temperature of your environment, so keep an eye on your dough.
Servings: 12 buns
Calories: 296kcal
