Recipes · Lesson 8 of 13
Sourdough Hot Cross Buns
A slow-fermented version of a classic enriched fruit bun.
Quick Answer
Sourdough hot cross buns need a strong starter and patient proof because sugar, fat and fruit all slow fermentation. Develop the dough before adding fruit, then proof until the buns are visibly light and puffy.
This lesson is part of our Recipes section: “Bake something delicious.”
Ingredients
- 500g strong white flour
- 150g active starter
- 220g milk
- 1 egg
- 60g sugar
- 60g butter
- 8g salt
- 2 tsp mixed spice
- 150g dried fruit
- Flour-and-water paste for crosses
Method
- Mix: Combine dough ingredients except fruit.
- Develop: Build gluten before adding the fruit.
- Add Fruit: Fold in gently.
- Bulk: Ferment until visibly expanded.
- Divide: Shape into equal buns.
- Proof: Proof until light and puffy.
- Cross: Pipe flour paste crosses.
- Bake: Bake until deeply golden.
- Glaze: Brush while warm if desired.
From Our Workshop
Fruit can tear dough if added too early, so let the gluten develop first.
Bake Slower Tip
Soak dried fruit, then drain and dry it well before adding.
Common Mistake
Do not rush proofing just because enriched dough seems slow.
Recipe Notes
- Use a strong starter.
- Develop dough before fruit.
- Enrichment slows fermentation.
- Proof fully.
- Bake to a deep colour.
Frequently Asked Questions
Can I make them overnight?
Yes.
Can I use raisins only?
Yes.
Why are they heavy?
Underproofing is common.
Do I need egg?
No, but it enriches the dough.
Can I freeze them?
Yes.
Tools & Ingredients for This Recipe
These products are directly related to this recipe and the techniques used above.
Make This Bake Easier
Hot cross buns are a good next step once enriched sourdough feels familiar.
Continue Baking
Next recipe: Sourdough Bagels
