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.
Servings: 12
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.
Nutrition
Calories: 289kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 264mg | Potassium: 158mg | Fiber: 2g | Sugar: 11g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg