Sourdough Hot Cross Buns

Sourdough hot cross buns are not your quick Easter bake, they’re a labour of love, but one that rewards you at every stage.

There’s something incredibly satisfying about working with sourdough. The slower pace, the process, the anticipation… and then finally pulling a tray of soft, beautifully spiced buns from the oven, knowing you’ve built every layer of flavour from the ground up.

For me these are the kinds of bakes that feel special. The ones you don’t rush. The ones you make when you want to slow down, get your hands into the dough, and create something that’s truly worth sharing.

My biggest tip with this recipe is simple: read through it a few times before you begin. Sourdough is all about timing and rhythm. Once you understand the flow, when to mix, rest, fold, and shape, the whole process starts to feel natural. And once you’ve nailed that, it really does become a walk in the park.

The result is everything you want from a hot cross bun, soft, fluffy, gently spiced, and packed with fruit, but with that added depth and character that only sourdough can bring.

Take your time, trust the process, and enjoy every minute of it.

Ingredients

120 g sourdough starter
250 g milk, room temperature
1 egg

500 g white flour
40 g sugar

110 g butter, cut into small cubes
10 g salt

50 g mixed peel
100 g sultanas
1 tbsp ground ginger
1 tbsp ground cinnamon
30 g milk

Cross Paste

75 g plain flour
5 tbsp water (approx)

Method

In a stand mixer, add the sourdough starter, milk and egg. Mix together until fully combined.

Add the flour and sugar, then mix with a dough hook on low speed until a rough dough forms. Once everything is incorporated, cover and leave the dough to rest for 30 minutes. This rest helps hydrate the flour and begins gluten development.

Add the butter a few cubes at a time, mixing on low speed until fully incorporated. Once the butter is mixed through, add the salt, mixed peel, sultanas, ginger, cinnamon and 30 g milk. Continue mixing until everything is evenly combined and the dough is soft and slightly tacky.

Cover the dough and leave to rest for 20 minutes.

Perform 3 sets of stretch and folds at 30 minute intervals. Each time, gently pull the dough up and fold it over itself, turning the bowl as you go. You will feel the dough becoming stronger and smoother with each set.

After the final fold, cover and leave the dough at room temperature overnight for 14–16 hours. During this time the dough will slowly ferment, develop flavour and become airy.

In the morning, turn the dough out and divide into 12 equal portions. Take each piece and fold it over itself a few times to create tension, then roll into a tight ball.

Place the buns onto a lined baking tray, leaving space between each one. Cover and leave to proof for 3–4 hours. You are looking for them to become very puffy, this is key to ensuring a soft final texture rather than dense buns.

To make the cross paste, mix the flour and water together until smooth and pipeable. Transfer to a piping bag and pipe crosses over the buns.

Preheat the oven to 200°C. Once the buns go into the oven, reduce the temperature to 180°C and bake for 30 minutes until golden brown.

While still warm, glaze the buns with apricot jam or marmalade for a shiny finish.

Elliot’s Tips

• Don’t rush the final proof — the buns should feel light and airy before baking.

• Adding the butter gradually helps the dough absorb it properly and keeps the texture soft.

• The overnight fermentation is where all the flavour develops, so give it the full time.

• These are best served warm with butter, but toast beautifully the next day.