Bake these delightful sourdough hot cross buns, a perfect sweet treat for your Easter celebration.

Sourdough Hot Cross Buns: A Delicious Easter Treat 16

This recipe yields soft, spiced buns with a signature cross, ideal for sharing with family and friends. You’ll find that making these at home is a rewarding experience, filling your kitchen with wonderful aromas and your table with a festive, delicious treat.

This recipe is designed to be approachable for home bakers, even those new to working with sourdough. We’ll guide you through each step to ensure your hot cross buns turn out beautifully, with that characteristic soft texture and rich, spiced flavor that everyone loves. Get ready to impress your family and friends with this classic Easter bake!

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This sourdough hot cross bun recipe is a true winner because it combines the beloved flavors of a traditional Easter treat with the unique depth that sourdough brings, all while keeping the process manageable for a home kitchen. It’s perfect for anyone looking to add a homemade touch to their holiday celebrations without spending an entire day in the kitchen. The recipe is designed for families, offering a fun baking project that results in a delicious snack or breakfast item that appeals to both adults and children. You can serve these warm from the oven for Easter brunch, as an afternoon treat with tea, or even as a comforting dessert. The soft, spiced interior and sweet glaze make them incredibly versatile and always a welcome sight.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you begin is a great way to ensure a smooth baking process. This recipe uses common pantry staples alongside your active sourdough starter, making it accessible and straightforward. You won’t need any obscure items, and most ingredients can be found easily at your local grocery store.

INGREDIENTS:

150 grams active sourdough starter
1 cup warm milk (about 100-110°F)
1/2 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
4 cups all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup dried currants or raisins
For the Cross:
1/2 cup all-purpose flour
3-4 tablespoons water
For the Glaze:
1/4 cup powdered sugar
1-2 tablespoons milk or water

When it comes to the milk, whole milk will give you a richer bun, but 2% milk works perfectly fine too. If you don’t have vanilla extract, you can omit it, though it does add a lovely background note. For the dried fruit, feel free to use a mix of currants and raisins, or even chopped candied peel if you enjoy that traditional flavor. If you prefer a less sweet bun, you can slightly reduce the granulated sugar, but remember it also helps with the texture and activation of the yeast in the starter. For the spices, pre-ground spices are perfectly acceptable and convenient.

Time Needed From Start To Finish

Preparing these sourdough hot cross buns does require some patience due to the fermentation process, but the hands-on time is quite manageable.

Active Prep Time: 25 minutes
First Rise (Bulk Fermentation): 4-6 hours (or overnight in the fridge)
Shaping Time: 15 minutes
Second Rise (Proofing): 1-2 hours
Baking Time: 20-25 minutes
Cooling and Glazing: 15 minutes
Total Estimated Time: 7-10 hours (including rise times), with about 1 hour active work

While the total time seems long, most of it is passive waiting while the dough does its magic. You can easily fit the active steps into your day, especially if you plan the bulk fermentation to happen overnight.

How To Make It Step By Step With Visual Cues

Making these sourdough hot cross buns is a delightful process. Follow these steps carefully for the best results.

Combine Wet Ingredients for the Dough: In a large mixing bowl, whisk together the active sourdough starter, warm milk, granulated sugar, beaten egg, and vanilla extract until well combined. The mixture should look slightly milky and have a few bubbles from the active starter.
Mix Dry Ingredients and Form Dough: In a separate bowl, whisk together the 4 cups of all-purpose flour, ground cinnamon, ground nutmeg, ground cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
Knead in Butter and Fruit: Turn the dough out onto a lightly floured surface. Knead the dough for about 5 minutes until it starts to come together. Then, gradually knead in the softened butter, a tablespoon at a time, until it’s fully incorporated and the dough is smooth and elastic (about 5-7 more minutes). Finally, knead in the dried currants or raisins until they are evenly distributed. The dough should feel soft and slightly tacky, but not overly sticky.
First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 4-6 hours, or until doubled in size. Alternatively, you can place it in the refrigerator overnight (8-12 hours) for a slower, more flavorful rise.
Shape the Buns and Second Rise: Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. Shape each piece into a smooth, round bun. Arrange the buns in a greased 9×13 inch baking dish, leaving a little space between them. Cover the dish and let the buns rise again in a warm place for 1-2 hours, or until they look puffy and almost doubled in size.
Prepare and Pipe the Crosses: Preheat your oven to 375°F (190°C). While the oven heats, prepare the cross mixture: In a small bowl, whisk together the 1/2 cup all-purpose flour with 3-4 tablespoons of water until you have a thick, pipeable paste. Transfer the paste to a small piping bag or a Ziploc bag with a tiny corner snipped off. Carefully pipe a cross onto the top of each risen bun.
Bake the Buns: Bake for 20-25 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom. Keep an eye on them to prevent over-browning.
Glaze and Serve: While the buns are still warm, prepare the glaze. Whisk together the powdered sugar and milk or water until smooth. Drizzle or brush the glaze generously over the warm hot cross buns. Serve immediately and enjoy!

Easy Variations And Serving Ideas That Fit Real Life

These sourdough hot cross buns are wonderfully versatile and can be adapted to suit different tastes and occasions. For a kid-friendly twist, you can swap out the currants for mini chocolate chips, which are always a hit. Another simple variation is to add a tablespoon of orange zest to the dough along with the spices for a brighter, citrusy flavor that complements the warm spices beautifully. If you’re not a fan of traditional dried fruit, you can omit them entirely or use chopped dried cranberries or apricots instead.

When it comes to serving, these buns are fantastic on their own, especially when warm and fresh from the oven. They’re also excellent split and lightly toasted, then spread with butter, cream cheese, or even a little jam. For a festive Easter brunch, arrange them on a platter with fresh fruit, a selection of cheeses, and perhaps some hard-boiled eggs. They also make a lovely addition to a dessert buffet, offering a lighter, spiced option alongside richer cakes and pastries. Don’t forget a cup of coffee or tea to complete the experience!

Common Slip-Ups And How To Avoid Them

Even experienced bakers can encounter small challenges, but knowing what to look out for can make all the difference. One common mistake is using an inactive sourdough starter. If your starter isn’t bubbly and active, your buns won’t rise properly. Always feed your starter and wait until it’s at its peak activity before beginning this recipe. Another frequent issue is over-flouring the dough during kneading or shaping. Too much extra flour can make the buns dry and dense. Use just enough flour to prevent sticking, keeping the dough soft and slightly tacky.

Under-proofing is another common pitfall. If your buns don’t rise enough during the second proofing stage, they’ll be dense and heavy. Give them ample time to become visibly puffy and almost doubled in size before baking. Similarly, baking at too high a temperature can lead to buns that are dark on the outside but undercooked in the middle. Always preheat your oven thoroughly and consider using an oven thermometer to ensure accuracy. Finally, don’t skip the glaze! It adds essential moisture and sweetness, giving the buns their characteristic shine and flavor.

How To Store It And Make It Ahead Without Ruining Texture

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FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.