"It's that time of the year when hot cross buns are the highlight of the season Just couldn't resist making these treats 100% sourdough."
Sourdough Hot Cross Buns (with Sweet Stiff Starter)
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Recipe Intro From sourdough_mania
Soft, fragrant, and gently spiced, these Sourdough Hot Cross Buns are a naturally leavened twist on the beloved Easter classic. Enriched with milk, butter, citrus zest, and warm spices, each bun is studded with rum-soaked raisins and finished with a signature cross on top. What makes this version extra special is the use of a sweet stiff sourdough starter, which brings a subtle tang and rich depth of flavor—no commercial yeast required. Baked until golden and brushed with a shiny glaze (if you like), they’re perfect for holiday brunches, afternoon tea, or as a cozy treat served with butter and jam. Patience is key, as the dough takes time to rise, but the result is well worth the wait: light, fluffy buns with a beautifully chewy crumb and irresistibly aromatic finish.
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Prep time: 30mins (Rise Time: ~12–14 hours)
Cook time: 30mins
Serves or Makes: 12 buns
Recipe Card
ingredients
Sweet Stiff Starter (Make this the night before):
- 2 teaspoons active sourdough starter (100% hydration)
- 2/3 cup (80 grams) bread flour
- 1 tablespoon (20 grams) brown sugar
- 2 + 2 teaspoons (40 grams) water
ingredients
Final Dough Ingredients:
- 3/4 cup + 2 tablespoons (200 grams) whole milk
- Juice of 1/2 orange (~1 1/2 tablespoons)
- 1 large egg
- 1 teaspoon fine sea salt
- 2 tablespoons (30 grams) brown sugar (muscovado preferred)
- Zest of 1/2 orange
- Zest of 1/2 lemon
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 2 pinches ground vanilla (or 1/4 teaspoon vanilla extract)
- 3 1/4 cups (400 grams) white bread flour (T500 or similar)
- 2 tablespoons (20 grams) full-fat milk powder (optional, improves tenderness)
- 2/3 cup (150 grams) prepared sweet stiff starter (above)
- 3 tablespoons (40 grams) unsalted butter, softened
- 2/3 cup (140 grams) raisins (or sultanas), soaked in rum (ideally overnight or up to 10 days)
ingredients
For the Crosses:
- 1/4 cup all-purpose flour
- 3 - 4 tablespoons water (enough to make a thick but pipeable paste)
Method
Make the Sweet Stiff Starter:
Step 1
Mix all ingredients, cover, and let rise at room temperature until doubled in size (6–10 hours, depending on temperature). Use 2/3 cup (150 grams) of the stiff starter in the final dough.
Make the Buns:
Step 1
In a medium bowl, whisk together the milk, orange juice, egg, salt, brown sugar, orange and lemon zest, cinnamon, cloves, ginger, cardamom, nutmeg, and ground vanilla (or vanilla extract) until well combined.
Step 2
In the bowl of a stand mixer, add the flour and milk powder (if using). Add the stiff starter and begin mixing. Slowly pour in the liquid mixture while kneading with a dough hook on low speed.
Step 3
Once the dough comes together, knead until smooth and elastic (about 8–10 minutes). Gradually incorporate the softened butter until fully absorbed.
Step 4
Fold in the rum-soaked raisins by hand or on the lowest mixer setting until evenly distributed.
Step 5
Transfer dough to an oiled container. Perform 2 sets of stretch-and-folds spaced 30 minutes apart. Cover and let rise until increased by about 30–40% (this may take 2–4 hours depending on room temp).
Step 6
Divide into 12 equal pieces and shape into smooth balls. Place in a greased or buttered 9x13-inch baking pan. Cover with plastic wrap and proof at room temperature until nearly doubled—this may take 10–12 hours at ~68°F.
Step 7
Brush tops with beaten egg. To make the crosses, mix the flour and water to form a thick paste and pipe crosses over each bun.
Step 8
Preheat oven to 410°F. Bake for 10 minutes, then reduce temperature to 390°F and bake for an additional 15–20 minutes, or until golden brown.
Step 9
Let buns cool on a wire rack before digging in—if you can wait!