Slightly sweet, dotted with dried fruit and warm spices, and super fluffy, these Sourdough Hot Cross Buns are absolutely delicious! It”s the perfect side dish to serve on Good Friday or any day of the year!
Enjoy this delightful tradition of Good Friday with a twist—fluffy Sourdough Hot Cross Buns!
These sweet buns are a perfect blend of old-world charm and modern ease, marrying the tangy notes of an active sourdough starter with the softness of an enriched dough. This hot cross bun recipe ensures that the goodness of homemade sourdough bread can be savored all year long.
Infused with warm spices and the sweetness of raisins, these buns offer a comforting aroma that fills your kitchen as they bake.
Whether enjoyed fresh from the oven or toasted with a dab of butter, these Sourdough Hot Cross Buns are sure to become a cherished part of your seasonal baking repertoire. Get ready to elevate your Good Friday—and any day—with these irresistible treats!
Table of Contents
Pin for Later!
As an Amazon Associate, I earn from qualifying purchases.This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosurehere.
Why You’ll Love This Recipe:
Texture
Biting into these sourdough sweet rolls is like biting into a cloud! Once baked, they are tall, fluffy, and incredibly light.
Flavor
Sourdough Hot Cross Buns are sure to be a highlight to any occasion with sweetness from the plump raisins, warm spices, and apricot glaze on top. It reminds me of cinnamon raisin toast, but fluffier!
Ease
Sourdough Hot Cross Buns are not only delicious but easy to make! Better yet, they can even be made and baked on the same day.
Ingredients
Dough
Milk –I used whole milk for this recipe, but it can be substituted with other types of milk or non-dairy milk.
Butter – If you use salted butter, subtract 1/4 teaspoon of salt from the recipe.
Flour –Choose a flour with a higher protein content. I used King Arthur’s Bread Flour.
Sugar –Brings a slight sweetness to these delicious sweet rolls.
Salt –Any unrefined salt will do, but my favorite isRedmond’s unrefined saltfor some extra minerals!
Sourdough Starter –Active sourdough starter is used in place of yeast in this delicious recipe.
Egg –Adding an egg to this enriched dough makes it so light and fluffy!
Vanilla –For the best flavor, I suggest using vanilla extract over imitation.
Raisins –Plump raisins bring a delicious flavor and texture to these Sourdough Hot Cross Buns, likeSourdough Cinnamon Swirl Bread!
Orange zest –Freshly grated orange peel adds a lovely brightness to these buns and the flavor compliments the warm spices perfectly.
Spices– Warm spices like ground cinnamon, allspice, and nutmeg are used in these hot cross buns. You could also use Pumpkin Pie Spice as a substitute.
Glaze
Apricot Jam –This apricot glaze not only brings a touch of extra sweetness to each bun but also a beautiful shiny finish!
Water
Cross
Water
Flour
Supplies
Stand Mixeror Large Mixing Bowl
Spatula
9×13 glass baking dish or cast iron skillet
Bench Scraper (optional)
Piping bag
Wire Rack
SAMPLE BAKING SCHEDULE
Same-Day
9:00 am: Make the Dough
10:00 am: Knead
10:15 am: First Rise
3:15 pm: Shape
3:30 pm: Second Rise
6:30 pm: Bake
Two-Day
5:00 pm: Make the Dough
05:30 pm: Knead
05:45 pm: First Rise
09:45 pm: Shape
10:00 pm: Place in the fridge
Next Day –
01:00 pm: Second Rise
05:00 pm: Bake
How to Make Sourdough Hot Cross Buns
MAKE THE DOUGH:
Heat the butter and milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but no hotter than 110 degrees F. If the liquid is too hot, it can kill the sourdough starter. I like to heat and then cool slightly before adding to the dough.
Meanwhile, add the bubbly sourdough starter, egg, and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter.
To the wet ingredients, add the flour and salt and mix again on low speed. Stop to scrape the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes.
The dough will look thick and sticky, like a cake batter. Cover with plastic wrap, a tea towel, or what I like to use – a shower cap, and allow the dough to rest for 30 minutes. This allows the gluten to rest before kneading.
KNEAD:
While the dough is resting, pour 1 cup of boiling water over the raisins and allow them to soak in a small bowl. This will help them to soften and plump up. After soaking, drain the raisins, pat dry, and chop them into small pieces.
After 30 minutes, remove the cover of the dough and add the raisins, orange zest, and warm spices. Knead the dough with the dough hook attachment for 10 – 15 minutes at medium speed.
You’ll know the bread dough has been kneaded completely when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded and it will pass the windowpane test.
This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
Remove the dough and place it in a lightly greased bowl. The dough shouldn’t be overly sticky, just slightly tacky to the touch. I like to use butter. Cover it again.
BULK FERMENTATION:
Place the dough in a warm place in your kitchen. The first proof should last about 5-8 hours. The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a colder kitchen, like mine, the rise time will take longer. If your kitchen runs warm, the first rise will take less time. Bulk ferment the dough until it has at least doubled in size.
A warm spot may be on top of your refrigerator, in a cabinet, or in an OFF oven with the light on.
SHAPE:
Once the Sourdough Hot Cross Bun dough has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
Gently stretch the dough into a large rectangle shape. With a bench knife or serrated knife, cut the dough into 15 equal pieces. You can weigh them for consistency, each should be about 90g or so, or eyeball it and call it a day.
Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, smooth ball. Repeat until all the rolls are shaped.
Lightly grease a 9×13 baking dish, round pan, or cast iron skillet. Place the shaped rolls into the baking dish, cover them with a damp tea towel, and let the dough rest for its second rise in a warm space. The final rise can take about 2-3 hours.
If you’re not ready to bake the hot cross buns, cover the baking dish with plastic wrap and place it in the fridge for up to 24 hours. When ready, pull the rolls out of the fridge and continue to the second rise. Since the dough is cold from the fridge, the second rise time will take longer.
You will know the final proof is complete when the dough balls have grown in size and look puffy.
BAKE:
Preheat the oven to 350 degrees F.
No need for an egg wash for these Sourdough Hot Cross Buns! Each bun will be topped with a delicious apricot glaze after they are baked!
For the iconic look of traditional hot cross buns, we will top each bun with a flour paste.
In a small bowl, mix the water and flour. You could also use sourdough discard, instead! You want the paste to be pipeable, but not runny. Pour the paste into a piping bag or ziplock bag with the corner cut. Slowly pipe the flour mixture on top of each bun to create the simple cross pattern.
Bake for 30-35 minutes or until the rolls are golden brown. Completely cooked rolls will have an internal temperature is 190 degrees f.
While the Sourdough Hot Cross Buns are baking, prepare the apricote glaze. In a small bowl, mix the apricot jam and some hot water. Set aside.
Remove the rolls from the oven. Using a pastry brush, brush the top of the buns with the apricot glaze.
Serve warm with a pat of butter or some more apricot jam!
How to Serve Sourdough Hot Cross Buns
Sourdough Hot Cross Buns are best served straight out of the oven! Slice one open and slather it with a pat of butter for a delicious sweet and salty bite. Or, serve with jam or marmalade for another touch of sweetness. Another delicious option is to serve these buns with cream cheese for a fabulous sweet and creamy option.
How to Store
Sourdough Hot Cross Buns will last 3-4 days when stored in an airtight container or ziplock bag.
These soft sourdough rolls also freeze well. Allow the rolls to come to room temperature before placing them into a large freezer bag. Remove all the air and seal the bag. Date and store the rolls in the freezer for 2-3 months. Thaw on the counter until room temperature and enjoy!
FAQs:
Can I substitute raisins for other fruit options?
Absolutely! Other dried fruits like currants, cranberries, dried apricots, etc. would be lovely substitutions for raisins.
CAN I USE ALL-PURPOSE FLOUR INSTEAD OF BREAD FLOUR?
All-purpose flour can be swapped as a 1:1 ratio if you do not have bread flour, preferably one that has a protein content of 11%. The stronger the flour, the better rise you will have for your sourdough rolls.
Happy baking!
More Recipes Like This:
Soft and Fluffy Sourdough Dinner Rolls
Sourdough Sweet Potato Dinner Rolls
Homemade Sourdough Biscuits and Gravy
The Best Sourdough Hot Cross Buns Recipe
Yield: 15 sourdough hot cross buns
Slightly sweet, dotted with dried fruit and warm spices, and super fluffy, these Sourdough Hot Cross Buns are absolutely delicious! It''s the perfect side dish to serve on Good Friday or any day of the year!
Ingredients
- 1 cup milk (240ml)
- 4 Tablespoons unsalted butter (57g)
- 1 cup Active Sourdough Starter (200g)
- 1/2 cup sugar (120g)
- 1 teaspoon salt (6g)
- 1 large egg
- 3 3/4 cups bread flour (525g)
- Zest of 1 orange
- 1 cup raisins (150g)
- 2 teaspoons vanilla extract (8g)
- 1 teaspoon ground cinnamon (3g)
- 1/2 teaspoon allspice (2g)
- 1/4 teaspoon nutmeg (1g)
Cross
- 1/2 cup flour (70g)
- 6-8 Tablespoons of water (90-120g)
Glaze
- 1/4 cup apricot jam
- Splash of boiling water
Instructions
Find 2 Example Baking Schedules below!
MAKE THE DOUGH:
1. Heat 4 T (57g) butter and 1c (240ml) milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but no hotter than 110 degrees F. If the liquid is too hot, it can kill the sourdough starter. I like to heat and then cool slightly before adding to the dough.
2. Meanwhile, add 1c (200g) bubbly sourdough starter, 1 egg, and 1/2 c (120g) sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter.
3. To the wet ingredients, add 3 3/4 c (525g) flour and 1 tsp (6g) salt and mix again on low speed. Stop to scrape the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes.
4. The dough will look thick and sticky, like a cake batter. Cover with plastic wrap, a tea towel, or what I like to use – a shower cap, and allow the dough to rest for 30 minutes. This allows the gluten to rest before kneading.
KNEAD:
5. While the dough is resting, pour 1 cup of boiling water over 1 cup (150g) of raisins and allow them to soak in a small bowl for about 10 minutes. This will help them to soften and plump up. After soaking, drain the raisins, pat dry, and chop them into small pieces.
6. After 30 minutes, remove the cover of the dough and add the raisins, orange zest of one orange, 2 tsp (8g) vanilla and 1 tsp (3g) cinnamon, 1/2 tsp allspice (2g), and 1/4 tsp (1g) nutmeg. Knead the dough with the dough hook attachment for 10 – 15 minutes at medium speed.
7. You’ll know the bread dough has been kneaded completely when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded, is not sticky, but tacky to the touch, and it will pass the windowpane test.
**This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
8. Remove the dough and place it in a lightly greased bowl. I like to use butter or olive oil. Cover it again.
BULK FERMENTATION:
9. Place the dough in a warm place in your kitchen. The first proof should last about 5-8 hours. The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a colder kitchen, like mine, the rise time will take longer. If your kitchen runs warm, the first rise will take less time. Bulk ferment the dough until it has at least doubled in size.
** A warm spot may be on top of your refrigerator, in a cabinet, or in an OFF oven with the light on.
SHAPE:
10. Once the Sourdough Hot Cross Bun dough has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
11. Gently stretch the dough into a large rectangular shape. With a bench knife or serrated knife, cut the dough into 15 equal pieces. You can weigh them for consistency, each should be about 90g or so, or eyeball it and call it a day.
12. Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, smooth ball. Repeat until all the rolls are shaped.
13. Lightly grease a 9×13 baking dish, round pan, or cast iron skillet. Place the shaped rolls into the baking dish, cover them with a damp tea towel, and let the dough rest for its second rise in a warm space. The final rise can take about 2-3 hours.
14. If you're not ready to bake the hot cross buns, cover the baking dish with plastic wrap and place it in the fridge for up to 24 hours. When ready, pull the rolls out of the fridge and continue to the second rise. Since the dough is cold from the fridge, the second rise time will take longer.
15. You will know the final proof is complete when the dough balls have grown in size and look puffy.
BAKE:
16. Preheat the oven to 350 degrees F.
17. No need for an egg wash for these Sourdough Hot Cross Buns! Each bun will be topped with a delicious apricot glaze after they are baked!
18. For the iconic look of traditional hot cross buns, we will top each bun with a flour paste.
19. In a small bowl, mix the 6-8 T water and 1/2 c flour. You could also use sourdough discard, instead! You want the paste to be pipable, but not runny. Pour the paste into a piping bag or ziplock bag with the corner cut. Slowly pipe the flour mixture on top of each bun to create the simple cross pattern.
20. Bake for 30-35 minutes or until the rolls are golden brown. Completely cooked rolls will have an internal temperature is 190 degrees f.
21. While the Sourdough Hot Cross Buns are baking, prepare the apricote glaze. In a small bowl, mix 1/4 c apricot jam and some hot water. Set aside.
22. Remove the rolls from the oven. Using a pastry brush, brush the top of the buns with the apricot glaze.
23. Serve warm with a pat of butter or more apricot jam!
Notes
SAMPLE BAKING SCHEDULES
Same-Day
9:00 am: Make the Dough
10:00 am: Knead
10:15 am: First Rise
3:15 pm: Shape
3:30 pm: Second Rise
6:30 pm: Bake
Two-Day
4:00 pm: Make the Dough
05:30 pm: Knead
05:45 pm: First Rise
09:45 pm: Shape
10:00 pm: Place in the fridge
Next Day -
01:00 pm: Second Rise
05:00 pm: Bake
How to Serve Sourdough Hot Cross Buns
Sourdough Hot Cross Buns are best served straight out of the oven! Slice one open and slather it with a pat of butter for a delicious sweet and salty bite. Or, serve with jam or marmalade for another touch of sweetness. Another delicious option is to serve these buns with cream cheese for a fabulous sweet and creamy option.
How to Store
Sourdough Hot Cross Buns will last 3-4 days when stored in an airtight container or ziplock bag.
These soft sourdough rolls also freeze well. Allow the rolls to come to room temperature before placing them into a large freezer bag. Remove all the air and seal the bag. Date and store the rolls in the freezer for 2-3 months. Thaw on the counter until room temperature and enjoy!
FAQs:
Can I substitute raisins for other fruit options?
Absolutely! Other dried fruits like currants, cranberries, dried apricots, etc. would be lovely substitutions for raisins.
CAN I USE ALL-PURPOSE FLOUR INSTEAD OF BREAD FLOUR?
All-purpose flour can be swapped as a 1:1 ratio if you do not have bread flour, preferably one that has a protein content of 11%. The stronger the flour, the better rise you will have for your sourdough rolls.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
