Preparation Time

• Active Prep Time: 45 minutes
• Bulk Fermentation: 6–8 hours
• Cold Proof: 8–12 hours (optional)
• Final Rise: 2–4 hours
• Bake Time: 22–25 minutes

Ingredients

For the Dough

• 500g bread flour
• 100g active sourdough starter (100% hydration)
• 250g whole milk, slightly warm
• 1 large egg
• 75g brown sugar
• 8g fine sea salt
• 75g unsalted butter, softened
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 150g raisins or currants
• Zest of 1 orange

For the Cross Paste

• 75g all-purpose flour
• 70g water

For the Glaze

• 2 tablespoons apricot jam
• 1 tablespoon warm water

Equipment

• Stand mixer or large mixing bowl
• Dough hook
• Kitchen scale
• Baking tray
• Parchment paper
• Small piping bag
• Pastry brush
• Wire cooling rack

Step 1: Prepare the Fruit

Place raisins or currants in a bowl.

Cover with hot water and allow them to soak for 20 minutes.

Drain thoroughly and pat dry with paper towels.

This step keeps the fruit plump and prevents it from drawing moisture from the dough.

Step 2: Mix the Dough

In a large mixing bowl combine:

• Active sourdough starter
• Warm milk
• Egg
• Brown sugar

Whisk until smooth.

Add:

• Bread flour
• Salt
• Cinnamon
• Nutmeg
• Cloves
• Orange zest

Mix until a shaggy dough forms.

Allow the dough to rest for 20–30 minutes.

This hydration period helps improve gluten development and dough strength.

Step 3: Incorporate the Butter

Begin kneading the dough.

Add softened butter a little at a time.

Continue mixing until fully incorporated.

Knead for approximately 10–15 minutes until:

• Smooth
• Elastic
• Soft and slightly tacky

The dough should pass the windowpane test before moving on.

Step 4: Add the Fruit

Gently knead in the soaked raisins or currants.

Mix until evenly distributed throughout the dough.

Avoid overworking the dough to prevent tearing the gluten structure.

Step 5: Bulk Fermentation

Transfer the dough to a lightly greased bowl.

Cover and ferment at room temperature for 6–8 hours.

Perform one stretch and fold after the first hour.

The dough should become noticeably puffier and increase in volume by about 50%.

Step 6: Cold Fermentation (Optional but Recommended)

For superior flavor, place the covered dough in the refrigerator overnight.

Cold fermentation:

• Deepens flavor
• Enhances texture
• Makes shaping easier
• Develops the characteristic sourdough complexity

Step 7: Divide and Shape

Turn the dough onto a lightly floured surface.

Divide into 12 equal portions, approximately 90–95g each.

Shape each piece into a smooth ball by pulling the dough underneath itself.

Arrange the buns on a parchment-lined baking tray, leaving small gaps between them.

The buns should be close enough to touch as they rise, creating soft pull-apart edges after baking.

Step 8: Final Proof

Cover loosely with plastic wrap or a clean towel.

Allow the buns to rise for 2–4 hours at room temperature.

They are ready when:

• Puffy
• Soft to the touch
• Nearly doubled in size

A gentle finger press should leave a slight indentation that slowly springs back.

Step 9: Prepare the Crosses

Mix together:

• 75g all-purpose flour
• 70g water

Stir until a smooth, pipeable paste forms.

Transfer the paste to a piping bag.

Pipe straight lines across the rows of buns in one direction, then pipe lines in the opposite direction to create crosses on every bun.

Step 10: Bake

Preheat oven to 375°F (190°C).

Bake for 22–25 minutes until:

• Golden brown
• Firm on top
• Internal temperature reaches approximately 200°F (93°C)

The kitchen will be filled with the aroma of warm spices and freshly baked bread.

Step 11: Glaze for Shine

While the buns are still warm:

1. Warm the apricot jam and water together.
2. Stir until smooth.
3. Brush generously over the tops of the buns.

The glaze adds:

• Beautiful shine
• Subtle sweetness
• Bakery-style appearance

Cooling

Transfer buns to a wire rack.

Allow to cool for at least 20 minutes before serving.

They can be enjoyed warm or completely cooled.

Expert Tips

Use an Active Starter

A bubbly, recently fed starter produces the softest and lightest buns.

Soak the Fruit

Hydrated fruit remains tender and juicy after baking.

Don’t Rush the Rise

Sourdough fermentation takes time but rewards you with exceptional flavor and texture.

Add More Citrus

Lemon zest can be added alongside orange zest for a brighter flavor profile.

Overnight Proofing

The cold proof significantly improves the complexity of the finished buns.

Serving Suggestions

Serve Sourdough Hot Cross Buns:

• Warm with salted butter
• Toasted with honey
• With cream cheese
• Alongside tea or coffee
• As part of a holiday brunch
• With fruit preserves
• With spiced orange butter

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Store for up to 1 week.

Freezer

Freeze for up to 3 months.

Reheat gently before serving for the best texture.

Nutritional Highlights

These buns provide:

• Natural sourdough fermentation
• Rich flavor from warm spices
• Tender buttery crumb
• Sweet bursts of dried fruit
• Less commercial yeast flavor and more natural complexity

With their golden crust, fragrant spice blend, and soft pull-apart texture, Sourdough Hot Cross Buns are a timeless homemade treat that combines traditional baking with the incredible flavor of natural sourdough fermentation. Perfect for holidays, special occasions, or simply enjoying with a cup of tea, these buns are sure to become a family favorite.