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A selection of sourdough hot cross buns

Sourdough hot cross buns

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus about 6 hrs proving and cooling
  • More effort
  • Serves 12

Enjoy baking sourdough bread? Then you have to give these hot cross buns a go. They take more effort, but the result is some of the best buns you’ll ever taste

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal343
fat9g
saturates5g
carbs55g
sugars14g
fibre2g
protein9g
salt0.09g
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Ingredients

  • 300g active sourdough starter (see recipe, below)
  • 2 large eggs, beaten
  • 200ml milk
  • 500g strong white bread flour, plus extra for dusting
  • 60g golden caster sugar
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1 orange, zested
  • 150g raisins, or a mixture of small dried fruits (such as raisins, mixed peel and cranberries)
  • 100g unsalted butter, softened

Method

  • STEP 1

    Before you start, ensure the sourdough starter is very bubbly (if it’s not, feed it and wait until 1 tsp of the starter floats in warm water). Tip 200g of the starter into a large bowl with all but 2 tbsp of the egg, the milk, flour, sugar, cinnamon, mixed spice, orange zest and raisins. Mix with your hands until you have a shaggy dough (all the flour should be mixed in). Or, do this in a stand mixer fitted with a dough hook. Cover with a clean, damp tea towel and leave to prove for 30 mins. Cover the rest of the sourdough starter and keep chilled.

  • STEP 2

    Work the butter and 1 tsp salt into the dough by squashing it in using your hands. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy (again, this can be done in a stand mixer fitted with a dough hook). Form the dough into a ball, then return it to the bowl. Cover and leave somewhere slightly warm for 3-4 hrs to prove until the dough has almost doubled in size.

  • STEP 3

    Tip the dough onto a floured work surface and knead briefly, then divide into 12 pieces, about 100g each. Roll the pieces into balls and arrange on a baking tray lined with baking parchment, leaving some room between each. Cover with a clean, damp tea towel, then leave to prove again for 2-3 hrs at room temperature until doubled in size, or chill overnight (this will result in better flavour and a neater shape).

  • STEP 4

    If the buns have been chilled, remove from the fridge 1 hr before baking. Heat the oven to 200C/180C fan/gas 6. Brush the buns with the reserved egg. Tip the remaining starter into a piping bag fitted with a small nozzle, and pipe crosses onto the buns. Bake for 20-25 mins until light brown. Leave to cool slightly and serve warm, or cool completely. Best eaten on the day, but will keep for two days in an airtight container.

WHAT TO DO WITH LEFT-OVER SOURDOUGH STARTER

FLUFFY SOURDOUGH PANCAKES
To make 6-8 pancakes, whisk 100g self-raising flour with 1 tsp caster sugar, 100g sourdough starter (active or excess), 1 egg and 150ml milk with a pinch of salt until you have a smooth batter, then whisk in 25g melted butter. Heat a non-stick pan with a splash of sunflower oil and a small piece of butter until sizzling, then spoon in the batter to make 6-7cm pancakes (you’ll need to do this in batches). Cook for about 2 mins on each side until puffed up and golden. 

Goes well with

Recipe from Good Food magazine, March 2021

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A star rating of 4.8 out of 5.11 ratings
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