Sourdough Hot Cross Buns

Sourdough Hot Cross Buns are delicious and fluffy spiced buns topped with raisins and a decorative cross, smothered with an apricot glaze for added sweetness. They are the perfect combination of flavors to grace your Easter table.

Course Sourdough

Cuisine American

Keyword hot cross buns sourdough, sourdough easter buns, sourdough hot cross buns

Prep Time 15

Cook Time 35

Additional Time 12

Total Time 12 50

Servings

Calories 289kcal

Author Lisa

Ingredients

Dough

2 cups unbleached all purpose flour
1 1/2 cups bread flour
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 cup starter
1 cup milk
1 large egg
6 tablespoons butter melted
2 teaspoons vanilla
2/3 cup raisins

Egg wash

1 large egg
1 tablespoons cream

Cross

2 tablespoons milk
Enough powdered sugar until it is thick enough to pipe.

Apricot glaze

2 tablespoons apricot jam
2 tablespoons water

Instructions

Optional: Soak raisins in a bit of water or orange juice to soften. Drain before adding to the recipe.
In a large bowl, mix the dry ingredients together.
Add the wet ingredients to the dry ingredients and combine.
Fold in raisins.
Allow the dough to rest for 10 minutes.
Once rested, stretch and fold the dough by grabbing the dough and pulling it up about 6-12 inches and then pushing the dough towards the center. Turn the bowl about 1/4 of the way and repeat the same process 2-3 more times.
Place in a plastic wrap covered bowl to rise overnight or until doubled.
This also could be done the day of baking, allowing the dough to rise at room temperature for 3 or 4 hours in a warm place instead.

The Next Day

Divide the dough into twelve equal-sized portions and shape.
Move each dough ball in a circular motion to create some surface tension.
Grease a 9×13 dish and add the bun dough to the dish. Allow to rise until doubled. This usually takes about 3-4 hours at room temperature.
Preheat oven to 350°.
Brush the buns with the egg wash.
Bake for 35 minutes until the buns are golden brown.
Brush with apricot glaze while hot.
Allow to cool.
In a small bowl, mix together the milk and powdered sugar until a thick paste comes together. Place in a sealed bag, snipping one corner or a piping bag with a tip.
Pipe on the cross design.

Notes

Substitute apricot jam with peach preserves, lemon or orange marmalade.
You will need active sourdough. This is sourdough starter that has been fed and is nice and bubbly. Usually this takes about 4-12 hours from feeding until ready to bake in the oven.
Technically, adding the cross detail is totally optional, but it adds such a lovely design.

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