Baking Sourdough Hot Cross Buns

The Ultimate Guide to Baking Sourdough Hot Cross Buns for Easter Celebrations

Sourdough Hot Cross Buns are a delightful treat, perfect for any Easter gathering or brunch celebration. With their distinct warm, spicy flavor and bright citrus notes from orange zest, these buns are made using a natural sourdough starter, which gives them a wonderful texture and a slightly tangy taste. What sets these buns apart is the perfect combination of spices like cinnamon, cloves, and allspice, paired with the natural sweetness of currants. They are soft, slightly sweet, and perfect when glazed with a tangy orange glaze that adds an extra layer of flavor.

Traditionally, Hot Cross Buns are enjoyed around Easter, and they have a rich history dating back to the 12th century. They are often served on Good Friday, and the signature cross on top of each bun is a symbol of the crucifixion. While they are usually baked with commercial yeast, this version uses sourdough to create a unique, complex flavor that can’t be achieved with store-bought yeast.

In this detailed recipe, we’ll guide you step-by-step on how to make these sourdough hot cross buns, ensuring that each step is easy to follow. We’ll cover everything, from preparing your levain (the natural sourdough starter) to glazing your buns for that beautiful final touch. Whether you’re a seasoned baker or new to sourdough, this guide will help you create fluffy, flavorful buns that will impress everyone at your Easter brunch.

The Importance of Using Sourdough for Hot Cross Buns

Using sourdough starter instead of store-bought yeast provides a deeper, richer flavor profile and texture in the buns. The sourdough fermentation process naturally imparts a mild tanginess to the dough, which perfectly balances the sweet spices and currants. The longer fermentation also results in a soft, slightly chewy texture, making these buns an unforgettable treat.

Sourdough fermentation is a slow process, and though it takes more time, the rewards are worth the wait. The beauty of sourdough is its ability to give rise to the dough without the need for commercial yeast, and the naturally occurring wild yeast in the sourdough starter creates a perfect, airy texture.

Understanding the Ingredients: What You Need for Sourdough Hot Cross Buns

Before you dive into baking, it’s essential to understand the ingredients that make up these delicious buns. Each ingredient contributes to the unique flavor, texture, and overall success of the recipe.

Levain (Sourdough Starter)

Levain, or sourdough starter, is the key to this recipe. It’s made by fermenting flour and water, capturing wild yeast and beneficial bacteria from the environment. You’ll need a ripe, bubbly starter to ensure a successful rise. The levain is a crucial step in developing the dough’s tangy, complex flavor. You will need:

8 grams active sourdough starter (preferably one that’s well-fed and bubbly)
64 grams all-purpose or bread flour
64 grams water
10 grams granulated sugar

You’ll combine these ingredients to create a levain that needs about 8-10 hours of fermentation at 78°F. The levain should double in size and become bubbly, indicating that it’s ready for use.

Dough for the Buns

Once your levain is ready, it’s time to move on to the dough. This dough is enriched with milk, brown sugar, butter, eggs, and spices, which gives the buns their signature soft texture and flavorful complexity. The dough will rise overnight, allowing the sourdough starter to do its magic and develop a flavorful base. Here are the ingredients:

120 grams ripe levain
240 grams warmed whole milk (about 1 cup)
90 grams brown sugar (about 1/2 cup)
1 large egg
Zest of one orange
535 grams bread flour
6 grams salt (about 1 teaspoon)
4 grams ground cinnamon (about 1 teaspoon)
1 gram allspice (about 1/2 teaspoon)
1 gram ground cloves (about 1/2 teaspoon)
72 grams unsalted butter (softened)
100 grams currants

The addition of currants to the dough provides little bursts of sweetness, while the orange zest and spices give it a delightful citrusy and aromatic flavor.

Egg Wash

To achieve a shiny, golden crust, an egg wash is applied to the buns before baking. The wash is made from:

1 large egg
A splash of water

This egg wash creates a beautiful golden finish and ensures that the buns look as good as they taste.

Piping Mixture for the Cross

The cross on top of each hot cross bun is essential for its classic look. To make the cross, you’ll need:

40 grams all-purpose flour
50 grams water

This mixture is piped onto the buns in the shape of a cross before baking.

Orange Glaze

The finishing touch for these sourdough hot cross buns is a sweet orange glaze that’s brushed on the buns once they are out of the oven. The glaze adds sweetness and a tangy citrus note that balances perfectly with the spices and currants. You’ll need:

90 grams powdered sugar
20 grams freshly squeezed orange juice (use the juice from the orange you zested earlier)

The glaze will soak into the warm buns, adding flavor and moisture, while giving them a beautiful sheen.

Step-by-Step Instructions to Make Sourdough Hot Cross Buns

Day 1: Preparing the Levain

The first step in creating your sourdough hot cross buns is to prepare the levain (the sourdough starter). Mix together the active sourdough starter, all-purpose flour, granulated sugar, and water in a bowl. Cover the bowl and leave it in a warm place (ideally around 78°F) for 8-10 hours, or until it has doubled in size and is bubbly and active. This will create the base for your dough.

Step 2: Mixing the Dough

After your levain is ready, it’s time to mix the dough. Begin by warming the milk to around 90°F. In the bowl of a stand mixer, combine the levain, warmed milk, brown sugar, egg, and orange zest. Then, add the dry ingredients: bread flour, salt, cinnamon, allspice, and cloves. Mix everything together until well combined, and knead the dough for about 5 minutes using a dough hook attachment. The dough should become smooth and cohesive.

Step 3: Adding Butter and Currants

Once the dough is formed, it’s time to incorporate the butter. Cut the butter into small chunks and add them to the dough, a little bit at a time. Continue kneading the dough for another 5-10 minutes until the butter is fully absorbed into the dough. Afterward, fold in the currants, kneading for about one more minute to distribute them evenly throughout the dough.

Step 4: Bulk Fermentation

Now that your dough is ready, place it in a lightly greased container and cover it. Let it ferment at 78°F for around 4 hours. Check the dough’s temperature occasionally, as it should remain around 78°F for optimal fermentation. If your dough is cooler, it may need a longer fermentation time.

Step 5: Shaping and Proofing the Dough

After the bulk fermentation, it’s time to shape your dough into buns. Dump the dough onto a clean countertop and cut it into 12 equal-sized pieces. Shape each piece into a tight ball by folding in the edges and rolling it on the counter. Arrange the dough balls in a 9×13-inch baking pan lined with parchment paper. Cover the pan and let the buns proof overnight for about 8-10 hours, keeping them at 78°F.

Sourdough Hot Cross Bun Recipe

Ingredients:

Levain:

8 grams active sourdough starter
64 grams all-purpose flour
64 grams water
10 grams granulated sugar

Dough:

120 grams ripe levain
240 grams warmed whole milk
90 grams brown sugar
1 large egg
Zest of one orange
535 grams bread flour
6 grams salt
4 grams ground cinnamon
1 gram allspice
1 gram cloves
72 grams unsalted butter (softened)
100 grams currants

Egg Wash:

1 large egg
Splash of water

Piping Mixture:

40 grams all-purpose flour
50 grams water

Orange Glaze:

90 grams powdered sugar
20 grams freshly squeezed orange juice

Instructions:

Prepare Levain: Mix sourdough starter, flour, sugar, and water. Let ferment for 8-10 hours at 78°F.
Make Dough: Combine levain, milk, brown sugar, egg, orange zest, bread flour, spices, and salt. Knead until smooth. Add butter in chunks, kneading until fully incorporated. Add currants and knead briefly.
Bulk Fermentation: Let the dough rise in a warm