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Sourdough hot cross buns don’t have to be a multi-day project with a pile of extra steps. This recipe skips the pre-ferment and goes straight into the dough, keeping the process simple while still delivering a rich, spiced flavor and soft, tender texture you want in a good bun.
The dough is enriched with milk, butter, and egg, balanced with a warm blend of spices. No yeast, no overly complicated schedule, just a solid sourdough bake that works.
Want to try another spring baking recipe? My Greek Easter bread is another favorite around here; rich, lightly sweet, and beautiful on the table.
If you don’t keep a sourdough starter, I have a recipe for whole wheat hot cross buns.
Here’s Why This Sourdough Hot Cross Buns Recipe Works
- Naturally leavened, soft and fluffy: The warm milk, egg, and just-right hydration help create a tender crumb without a hint of gumminess.
- Flexible fermentation schedule: Do the bulk rise at room temp or slow things down overnight in the fridge; it works either way.
- Spice balance: Cinnamon, ginger, cardamom, and allspice bring warmth without overpowering the fruit.
- Built-in flavor boost: The sourdough starter adds subtle tang and depth that you don’t get from yeast-based versions.
The Ingredients
- Pantry: Bread flour, Granulated sugar, All-purpose flour, Dried cranberries or raisins, Dried apricots
- Spices and Seasonings: Ground cinnamon, Ground ginger, Ground cardamom, Allspice, Salt
- Refrigerator: Egg, Whole milk, Butter
- Refrigerator: Sourdough starter
Ingredient Notes:
Use bread flour: All-purpose flour can work in a pinch, but bread flour gives the dough more strength and structure. That extra protein helps the buns stay soft but still hold their shape.
Use a ripe, active sourdough starter: This isn’t the time to use discard or a starter that’s been sitting in the fridge for days. You want one that’s been recently fed, bubbly, and at its peak. Save the discard for my sourdough blueberry muffins.
Recipe Variations
Spiced Orange Hot Cross Buns: Add 1 tablespoon orange zest to the dough along with candied orange zest.
Chocolate Hot Cross Buns: Replace half the dried fruit with dark chocolate chunks.
Apricot Almond Buns: Use all dried apricots and add ½ teaspoon almond extract to the dough.
Recipe Tips
Alternative to kneading: If kneading isn’t your thing, you can use stretch and folds instead. It’s a perfectly fine alternative. Just plan on doing 3 to 4 sets over the first hour or so of bulk fermentation.
Add extra flour gradually: Only add extra flour if the dough stays sticky after kneading. Go slow to avoid drying it out.
Watch the dough, not the clock: Don’t rely on the clock, Watch for the dough to show you signs that it is proofed.
Proof the dough overnight if desired: A cold bulk ferment not only makes the schedule more manageable but also deepens the flavor.
Dice the dried fruit: This helps keep the buns easier to shape.
Soak the dried fruit if it’s hard or chewy: A quick soak in warm water or orange juice for 10–15 minutes softens it up.
Weigh your ingredients: Especially for sourdough baking, grams are much more reliable than cup measurements. A kitchen scale takes out the guesswork.
Use a ripe, active starter: This dough relies entirely on natural fermentation, so a sluggish starter will slow things down. Your starter should be bubbly and at least doubled in volume.
Storing Leftovers
Refrigerate: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently before serving.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw at room temp, then warm in a low oven before serving.
Reheat: Warm the buns in a 275°F oven for 8–10 minutes. Avoid the microwave as that will make them tough and chewy. A light brush of butter after reheating helps bring back that just-baked softness.
Sourdough Easter Buns
These sourdough sourdough Easter buns are everything you want in a holiday bake (or honestly, just a weekend breakfast project. Soft, gently spiced, and naturally leavened with a little character from your starter. No dense dough, no bland flavor, just a classic hot cross bun that tastes amazing.
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Sourdough Hot Cross Buns
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Ingredients
For the Dough
- 4½ cups bread flour, 540 grams; more if needed
- ¼ cup granulated sugar, 50 grams
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon allspice
- 1 teaspoon salt
- 1¼ cups whole milk, warm, 300 grams
- ⅓ cup butter, melted, 76 grams
- 1 large egg, whisked
- ⅔ cup active sourdough starter, 150 grams, (100% hydration)
- ¾ cup dried cranberries, diced, or raisins; 120 grams
- ½ cup dried apricots, diced, 78 grams
For the Crosses
- ⅓ cup all-purpose flour
- 4 to 6 tablespoons water, enough to form a thick paste
Instructions
Mix and knead the dough.
- Add the flour to the bowl of a stand mixer or a large mixing bowl. Whisk in the sugar, cinnamon, ginger, cardamom, allspice, and salt. Add the warm milk, melted butter, egg, and the active sourdough starter. Mix until a sticky dough forms.
- Knead by hand or with a stand mixer dough hook until the dough becomes smooth and elastic — about 10 to 15 minutes. It should feel tacky but not wet. Add extra flour (1 tablespoon at a time) only if the dough is too sticky. (If you prefer, you can use the stretch and fold method instead and do 3 to 4 sets during the first hour of bulk fermentation).
- At first, the dough will look shaggy and uneven, but it will gradually come together into a smoother, more elastic mass. As you knead, it should begin to pull away cleanly from the sides of the bowl (or the counter if kneading by hand) but still cling just a little at the bottom. If you grab a piece and stretch it gently, you should start to see some resistance and a bit of gluten development.
- If the dough still feels very sticky after a few minutes of kneading, sticking heavily to your hands or smearing on the work surface, add more flour, but just 1 to 2 tablespoons at a time. Knead in the dried fruit until well distributed.
Bulk Fermentation (first rise).
- Place the dough in an oiled bowl, cover, and let it rise at room temperature until roughly doubled in size. This may take 4 to 6 hours depending on the room temperature. Alternatively, you can do a long cold bulk fermentation overnight in the fridge (10–14 hours).
Shape the Buns
- Oil a 9×13-inch pan. Divide the dough into 12 equal portions (about 100 grams each). Shape into balls and place them in the pan.
Final Proof
- Cover the pan and let the dough rise again at room temperature for 3–5 hours, or until puffy and the sides of the buns are just touching. (If you did a cold overnight bulk ferment, the second rise may take a bit longer.)
Add the Crosses and Bake
- Mix together the flour and water to form a thick paste. Transfer it to a piping bag or a zip-top bag with the tip snipped off and pipe a cross over each bun. Bake at 375°F for 20–22 minutes until golden brown.
Notes
- Knead or stretch and fold: This dough takes a little time to come together—don’t rush it. Knead until smooth and elastic, or use the stretch and fold method (3 to 4 sets during the first hour) if you prefer a hands-off approach.
- Add flour slowly: Only add more flour if the dough stays sticky after working it. Go one tablespoon at a time to avoid drying it out.
- Proof until puffy: Watch the dough, not the clock. It should look visibly risen, soft, and airy before shaping or baking.
- Cold proof for flexibility: An overnight bulk ferment in the fridge gives you more scheduling wiggle room and adds even more flavor.
- Dice the dried fruit: Smaller pieces make the dough easier to shape and keep the buns more uniform.
- Soak if needed: If your dried fruit feels tough or chewy, soak it in warm water or orange juice for 10–15 minutes to soften it up.
- Weigh your ingredients: Grams are much more accurate—especially in sourdough baking. A scale helps keep things consistent.
- Use a bubbly, active starter: This dough depends entirely on natural fermentation, so make sure your starter has doubled in volume and looks lively before you begin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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