Sourdough Hot Cross Buns
Sourdough Hot Cross Buns are warm and fragrant with cinnamon and cloves. Though they're traditionally served on Good Friday, these buns are so good they shouldn't be reserved for just 1 day.
buns
Ingredients
Buns
- 4 oz whole milk (½ cup)
- 2 oz unsalted butter
- 15 oz all purpose flour (3 cups, divided, see note)
- 1 teaspoon table salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼-½ teaspoon ground cloves (adjust to taste)
- 8 oz active sourdough starter (1 cup)
- 2 oz granulated sugar (¼ cup)
- 1 large egg (room temperature)
- 5 oz dark raisins (1 cup, see note)
- 2 oz unsalted butter (melted)
Glaze
- 2 oz granulated sugar (¼ cup)
- 2 oz milk (¼ cup)
- 2 oz water (¼ cup)
- confectioner sugar
Instructions
- In a microwave safe measuring cup or small bowl, microwave 4 oz whole milk until scalding hot. Add 2 oz unsalted butter to the milk and mix until the butter is melted. Cool the milk to slightly warmer than body temperature.
- In a large bowl, whisk together 15 oz all purpose flour with 1 teaspoon table salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg and ¼-½ teaspoon ground cloves. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl) combine 8 oz active sourdough starter with the milk/butter mixture, 2 oz granulated sugar and 1 large egg. Mix until combined. With the mixer on low, slowly add half of the flour mixture.
- If using a stand mixer, change to the dough hook and add the remaining flour with the mixer running on low speed. If working by hand add as much flour as you can by hand then turn the dough out onto a lightly floured surface to add the remaining flour. Knead for 5 minutes.
- The dough should be soft and elastic and will clear the sides of the bowl if mixing with the dough hook. Take the dough off the mixer and knead on a lightly floured surface to make a smooth ball. Place the dough in an oiled bowl and turn once to coat the surface. Cover with plastic wrap and set aside at room temperature for 3-5 hours.
- After 1 hour uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 1 hour repeat the procedure again. Cover the bowl and after 1 hour the dough should be ready to shape. The dough should be lively and aerated. If it still seems sluggish give it some more time to ferment. The total time will vary based on dough temp, air temp and how active your starter was.
- Brush a 13"x9" baking pan with half of the (melted) 2 oz unsalted butter. (see note)
- Turn the dough onto a floured surface and knead in 5 oz dark raisins until it forms a smooth ball. Divide the dough into 12 equal portions. Using your cupped hand, roll each piece of dough to form a ball.
- Place the buns in the prepared pan. Brush the buns with the rest of the melted butter. At this point the buns can be covered with plastic wrap and refrigerated overnight.
- If baking the same day allow the buns to rise for about 1 - 1 ½ hours until doubled in volume. If baking the next day, remove the tray from the refrigerator and allow the buns to rise at room temperature until doubled in volume (about 1½ to 2 hours). While the buns rise preheat the oven to 375 °F and make the glaze.
- To make the glaze, combine 2 oz granulated sugar, 2 oz milk and 2 oz water in a small saucepan and cook over medium heat until all the sugar melts. Allow the liquid to a simmer until it thickens a bit, about 2-3 minutes. Turn off the heat and place a lid on the pan to keep warm.
- Using a sharp knife or single edge razor, score the top of each bun with a cross shape. Bake until golden brown, about 20 minutes.
- Remove the buns from the oven and immediately brush generously with the glaze. After all the buns are glazed once, go back and glaze them all a second time.
- Pour the left over glaze (it will be just a few teaspoons) into a small bowl. Add enough confectioner sugar to make a frosting thick enough to pipe. Transfer the icing to a piping bag fitted with a small plain tip or use a disposable piping bag with the tip snipped off.
- Pipe a cross shape on each bun.
Would you like to save this recipe?
Equipment
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
You can use any dried fruit for the buns. I like to use a combination of raisins and chopped dried dates.
If you don't have a 9"x13" pan the buns can be baked on a baking tray.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!