Sourdough Hot Cross Buns
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5.0
3 reviews
Excellent
Sourdough Hot Cross Buns
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Delicious Sourdough Hot Cross Buns, using my easy, no knead method. Bake a batch of these traditional sweetly spiced buns this Easter!
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Ingredients
For the overnight sourdough
- 240 ml (1 cup) whole milk
- 55 g (½ stick) unsalted butter
- 75 g (⅓ cup) sugar I used golden caster sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp mixed spice
- 1 tsp sea salt
- 200 g (1 cup) active starter
- 500 g (4 cups) white bread flour preferably organic
- 75 g (½ cup) raisins
- 50 g (⅓ cup) mixed peel
- zest of a lemon or orange
For the cross
- 60 g (½ cup) flour
- water as needed
To glaze
- 5 tbsp smooth apricot jam or marmalade
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Instructions
Prepare the dough
- Put the milk and butter in a measuring jug and microwave for 40 seconds or until the butter starts to melt. Stir in the sugar, vanilla, salt and spices and then the egg (make sure the milk is tepid or the egg will scramble!).
- Measure your starter into a large mixing bowl and add the milk mixture. Stir well so that the flour is well hydrated, then add the raisins, peel and zest. Use your hands to work the dough into a shaggy ball, making sure no dry pockets of flour remain.
- OPTIONAL: Do one set of stretching and folding an hour after mixing the dough.
Bulk Fermentation
- Transfer the dough into a glass pyrex dish misted with a little water, cover and leave to rise at room temperature overnight / for 12-18 hours. I like using a glass rectangular container as you can clearly see how much the dough has risen.
Shape and rise
- Tip the dough onto your worktop (do not add flour), form it into a sausage shape and cut into 12 pieces (use a scale to weigh them if you want them all to be equal size).
- Flatten each piece and then fold the edges in towards the centre. Use your hands to shape them into little balls and place on a lined baking sheet, spaced slightly apart. Loosely cover with a plastic bag and allow them to rise again, for two hours or until puffed up.
Bake the buns
- Preheat the oven to 200C (400F) for a good half hour before baking the buns. Mix the flour with enough water to make a paste. Put in a ziplock or pastry bag, snip one end and pipe crosses over the buns.
- Put the buns in the oven (centre rack) and reduce heat to 180C (350F). Bake for 30-35 minutes, rotating the baking tray halfway through.
Glaze the buns
- Stir the jam to loosen (or warm it very slightly). Brush the warm hot cross buns with apricot jam or honey to glaze and allow them to cool down before serving.
Notes
- USEFUL TOOLS*
- Digital scales are very useful when baking sourdough
- to bake your loaf in
- Large jar for mixing your starter
- Spatula for mixing your starter
- Dough whisk for mixing bread dough
- CONTAINS AFFILIATE LINKS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. FOR MORE INFORMATION, PLEASE CHECK OUT MY DISCLOSURE
Nutrition Information
Show Details
Calories
508kcal
(25%)
Carbohydrates
118g
(39%)
Protein
7g
(14%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
16mg
(5%)
Sodium
215mg
(9%)
Potassium
131mg
(4%)
Fiber
2g
(8%)
Sugar
79g
(158%)
Vitamin A
55IU
(1%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12buns
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 118g | 39% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 215mg | 9% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 79g | 158% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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