Soft, fluffy, aromatic from spices, citrus zest, and vanilla, and full of plump raisins, these Sourdough Hot Cross Buns are a fun, sourdough twist on a traditional treat. The Tangzhong method (don't worry it's easier than it sounds!) makes these buns incredibly soft and keeps them soft for days! Not that they'll last that long. I'll give you all the details and the quick discard version as well.
Serve these Sourdough Hot Cross Buns at your Easter table and watch them disappear! Hot Cross Buns are traditionally served during Lent, especially the week leading up to Easter and on Good Friday, and of course on Easter itself. I did not grow up eating these traditional buns, but I love learning about food traditions and incorporating them into my family celebrations. I created a Rye Hot Cross Buns recipe several years ago and I've been longing to share this Sourdough version. I finally got it just right thanks to the Tangzhong method - more on that below.
Step-by-Step Instructions
How to make Sourdough Hot Cross Buns
First make the Tangzhong, which is simply flour and milk cooked together until a thick paste forms. This paste needs to be cool before you add it to the dough ingredients.
Make the Tangzhong and allow to cool before making dough.
Add all dough ingredients (except butter and raisins) and mix until a sticky dough forms.
Add butter in small pieces while mixer runs.
Continue mixing until the dough passes the windowpane test.
Add raisins and mix to combine.
Scrape dough into a smooth ball, cover, and let rise until doubled.
When dough has doubled, chill for a few hours or up to overnight.
Divide cold dough into 9 equal pieces.
Shape each piece into a tight, smooth dough ball.
Arrange rolls in pan and let rise until doubled in size and very puffy.
Place flour paste in piping bag or small zip-top bag.
Pipe on crosses just before baking.
Brush on honey glaze while rolls are hot from the oven. You can also use thinned apricot jam as a glaze.
Sourdough Hot Cross Buns Recipe
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Sourdough Hot Cross Buns
Soft, fluffy, aromatic from spices, citrus zest, and vanilla, and full of plump raisins, these Sourdough Hot Cross Buns are a fun, sourdough twist on a traditional treat. The Tangzhong method (don't worry it's easier than it sounds!) makes these buns incredibly soft and keeps them soft for days! Not that they'll last that long. I'll give you all the details and the quick discard version as well.
- Total Time: 25 hours
- Yield: 9 large buns
Ingredients
For Tangzhong:
2 tablespoons (16 grams) flour
6 tablespoons (90 grams) milk
For Hot Cross Bun Dough:
½ cup sourdough starter (113 grams), active and peaked
½ cup (120 grams) whole milk
1 medium egg (47-54 grams)
1 teaspoon vanilla extract
⅓ cup (75 grams) light brown sugar
zest from one lemon
zest from one orange
2 tablespoons (16 grams) milk powder
2 ¾ cups (330 grams) bread flour
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon ground allspice
¼ teaspoon ground cloves
2 tablespoons (28 grams) unsalted butter, at very soft room temperature cut into about 4-6 small pieces
¾ cup(150 grams) total of raisins, currants, sultanas or ¼ cup (50 grams) of each if you like a combination
flour paste for crosses:
½ cup (60 grams) all purpose flour
⅓ cup (79 grams) water
for glaze:
2 tablespoons honey mixed with 1-2 tablespoons warm water
Instructions
First cook the Tangzhong by combining the flour and milk in a small saucepan and cooking over medium heat, stirring constantly, until the mixture thickens to a paste. This happens very fast. Cool this mixture completely before proceeding with dough.
Make the Sourdough Hot Cross Bun Dough:
- Place the Tangzhong and all of the dough ingredients minus the butter and raisins into the bowl of a stand mixer. Begin mixing on low with a dough hook for a few minutes. Increase to speed 2 and mix for about 5-10 minutes.
- Scrape down sides and being mixing again on speed 2, adding in a piece of butter and allowing it to mix in fully before adding another piece. Repeat until all butter is added. Scrape down sides again and mix on speed 3 until dough passes the windowpane test. This could take anywhere from 20-30 minutes for a sticky, brioche-style dough like this so don't get discouraged. When you notice the dough clinging to the hook and pulling away from the sides and bottom you should be at the windowpane stage. It will still be very soft and slightly tacky but should not be very sticky.
- Add raisins and mix on low for a minute or so until they are incorporated.
- Cover dough and let rise at room temperature for 12-18 hours until doubled or even tripled in volume. I like to start the dough early in the morning and let it rise all day in a warm spot in my kitchen.
- Once dough has doubled, place in refrigerator overnight.
- Turn cold dough out onto work surface and divide into 9 equal pieces. Roll each piece into a tight ball and place in a buttered and lined 9x9 square baking pan.
- Cover and let rise again until doubled and very puffy. This will take up to 4 hours or even more depending on how warm your kitchen is.
- When rolls are risen, preheat oven to 375 degrees F and mix together flour paste and place in a piping bag or zip-top bag. Snip off a very small corner and pipe the crosses just before baking.
- Bake for 35-45 minutes or until internal temperature is 195 degrees F. I like to tent the buns with foil after about 15-20 minutes to prevent them from becoming too dark.
- When rolls are still very hot, brush the tops all over with honey glaze. Allow to cool for 5-10 minutes before transferring to cooling rack.
Notes
If you want to make this a quicker recipe and/or use your discard, simply add 2 teaspoons of instant yeast to the ingredients before mixing. Your first rise will be 1-2 hours and then once the buns are shaped the second rise will take about 1-2 hours depending on the temperature of your kitchen. Just keep an eye on the dough and wait for it to double for both rises. You want these buns super soft and fully risen before baking.
Because this is a softer, stickier dough, I don't bother soaking my raisins as they will hydrate in the dough during the long rise. If you are doing the quick option and your fruits are very dry, you may want to soak and drain them before adding them to the dough.
Unless you are very comfortable working with soft, sticky dough, it is essential to chill this dough down before shaping the rolls. It makes it much more manageable and easy to work with when it is cold from the fridge.
- Prep Time: 24 hours
- Cook Time: 35-45 minutes
- Category: baking, sourdough, breads, Easter
- Method: sourdough, baking
- Cuisine: American
Rachel says
hi, thank you for taking the time to create this recipe, it turned out perfectly. It took an overnight first proof as I'm in the U.K and cooler temperature. I used dried cranberries and blueberries as well as raisins. lovely flavour and a soft texture.
anita | wild thistle kitchen says
Hi Rachel. Thank you so much for this kind feedback. I'm thrilled you enjoyed this recipe and that the buns turned out so well for you. I'm always nervous after posting a new recipe - even after testing it multiple times! So I was just so happy to see your comment. Thanks again so very much! - Anita