Sourdough Hot Cross Buns

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These sourdough hot cross buns are soft, spiced, and full of flavor. No commercial yeast, no dry texture, and no overly complicated steps. This recipe skips the preferment to keep the process more approachable, but still has a rich, tender dough.

Prep Time30

Cook Time22

Course: Breads, Breakfast, brunch

Cuisine: British

Keyword: sourdough easter buns, sourdough hot cross buns

Servings: servings

Author: Dahn Boquist

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 9x13-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.

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