Sourdough Hot Cross Buns
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There’s something special about the tradition of baking sourdough hot cross buns for Easter. These soft, lightly spiced buns, filled with dried fruit like raisins, currants, or cranberries, are the perfect treat to share with family. The slow ferment from the sourdough starter gives them a slight sour flavor, balancing beautifully with the sweet glaze and warming spices like cinnamon, nutmeg, and allspice. Plus, making them from scratch lets you skip the commercial yeast and create a richer depth of flavor. Whether you’re baking these for Good Friday or just because, follow this step-by-step hot cross bun recipe for a soft, flavorful bake every time.
Why You’ll Love These Sourdough Hot Cross Buns
- No Commercial Yeast: The long bulk fermentation gives these buns their signature soft texture without needing instant yeast.
- Rich, Spiced Flavor: Warming spices like ground cinnamon, nutmeg, and allspice give these buns a cozy, aromatic taste.
- Perfectly Soft and Fluffy: The combination of bread flour, butter, and eggs creates a dough that bakes up light and pillowy.
- Easter Tradition: These buns are a staple for Good Friday but taste just as amazing any time of year.
- Customizable Add-Ins: Mix it up with your favorite add-ins to get a personalized result!
Ingredients Needed To Make These Sourdough Hot Cross Buns
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Gluten-Free Bread Flour
- Sourdough Starter
- Unsalted Butter
- Egg
- Sugar
- Salt
- Spices
- Dried Fruit
- Milk
- Vanilla Extract
- Apricot Jam
- Cream Cheese Cross
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make These Sourdough Hot Cross Buns
- Prepare the Starter – Make sure your sourdough starter is active and bubbly before starting the recipe.
- Mix the Dough – Warm the milk and butter, then mix it with sugar, sourdough starter, vanilla, and egg. Add the dry ingredients, including flour and spices, and knead until smooth.
- First Rise – Place the dough in a greased bowl, cover it, and let it rise until it has tripled in size.
- Shape the Buns – Divide the dough into equal portions, shape them into smooth balls, and arrange them in a baking dish.
- Second Rise – Cover the shaped dough and let it rise again until puffy.
- Bake – Place in the oven and bake until golden brown on top.
- Glaze the Buns – Warm some jam and brush it over the buns for a shiny finish.
- Pipe the Cross – Mix the icing ingredients, transfer to a piping bag, and pipe a cross over each bun.
- Serve and Enjoy – Let the buns cool slightly, then dig in!
Tips for the Best Sourdough Hot Cross Buns
- Make Ahead: You can let the dough rise overnight and shape the buns in the morning.
- Switch Up the Flavors: Try adding orange zest, chopped apricots, or chocolate chips for a twist.
- No Piping Bag? Use a ziplock bag with the tip cut off for easy piping.
- Tip: If your kitchen is cold, place the dough in a warm spot or use a bread proofing box to speed up the rise.
- Alternative: If you prefer a traditional cross, mix flour and water into a thick paste and pipe it on before baking.
Note:
Sourdough starters can vary quite a bit in hydration and consistency, which means your dough may turn out wetter or drier depending on your starter. If your dough feels very wet and doesn’t come together, you may need to add up to ½ cup of extra flour, a little at a time, until it forms a cohesive (but still sticky) dough. This dough will likely feel different than traditional yeast doughs—it’s stickier and less smooth. If you’re using a sourdough starter, you probably have some bread-baking experience, so trust your instincts and adjust as needed!
Commonly Asked Questions
How Long Does It Take to Make Sourdough Hot Cross Buns?
This recipe requires a long fermentation time, so expect it to take anywhere from 10 to 18 hours from start to finish. Most of that time is hands-off, allowing the dough to rise and develop flavor.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Can I Use Commercial Yeast Instead of Sourdough Starter?
Yes, but it will change the texture and flavor. Sourdough gives the buns a deep, slightly tangy flavor, while yeast will make them rise faster. If you swap, adjust the rise time accordingly.
What Kind of Dried Fruit Works Best?
Currants and raisins are traditional, but you can also use chopped apricots, cranberries, or even chocolate chips for a twist. Just be sure to soak them in warm liquid first so they stay soft.
Why Didn’t My Dough Rise?
Sourdough takes longer to ferment than commercial yeast, so patience is key. If your dough hasn’t risen, check that your sourdough starter is active and bubbly. Also, ensure your kitchen is warm enough—cold temperatures slow fermentation.
Do I Have to Use a Piping Bag for the Cross?
Not at all! If you don’t have a piping bag, a ziplock bag with the corner snipped off works just fine. You can also spoon on the icing if you prefer a rustic look.
How Should I Store Leftover Buns?
Store your hot cross buns in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge for up to a week or freeze them for a couple of months.
How Do I Reheat Hot Cross Buns?
For best results, warm them in the oven for a few minutes or microwave them for a few seconds. If they’ve dried out a bit, a quick brush of butter before reheating will help restore moisture.
Can I Make the Dough Ahead of Time?
Yes! You can let the dough rise overnight in the fridge after shaping the buns. Just bring them back to room temperature before baking. This is a great way to save time if you’re preparing for a busy holiday morning.
Want A Gluten Free Hot Cross Bun Recipe?
These Gluten-Free Dairy-Free Hot Cross Buns are the perfect shortcut to a classic treat! Made with pre-made rolls, they’re super convenient when you’re short on time but still packed with delicious spiced flavor.
Sourdough Hot Cross Buns
Equipment
- Stand mixer with dough hook
- Small stockpot
- Saran wrap & towel
- pastry brush
- Piping bag or zip-top bag (for icing)
Ingredients
For the Dough:
- 4 cups bread flour
- ½ cup sugar
- 2 tsp sea salt
- 1 cup currants or raisins
- 2 tsp vanilla extract
- 1 egg
- ½ cup sourdough starter active and bubbly
- 1 tsp ground cinnamon
- ⅛ tsp ground allspice
- 8 tbsp unsalted butter
- 1 cup whole milk
For the Topping:
- ½ cup apricot or peach jam
For the Cream Cheese Cross:
- 4 tbsp cream cheese room temp
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp butter room temp
- 2 tbsp heavy cream
Instructions
Prepare the Starter:
- Feed your sourdough starter at least 4 hours in advance to ensure it’s active and bubbly.
Prepare the Dough:
- In a small stockpot over medium-low heat, warm the milk and butter until the butter melts. Remove from heat and add the currants. Allow to cool slightly.
- In a mixing bowl, combine the milk/butter mixture, sugar, sourdough starter, vanilla, and egg. Mix well.
- Add the flour, salt, cinnamon, and allspice. Using a stand mixer with a dough hook on setting #2, mix for approximately 5-8 minutes until the dough becomes elastic and doesn’t tear easily.
First Rise:
- Place the dough in a large buttered bowl. Cover with saran wrap and a towel.
- Let it rise until tripled in size, approximately 8-14 hours, depending on room temperature. A bread warming box or heat pad can reduce rise time.
Shape and Second Rise:
- Butter a 9×13 baking dish.
- Divide the dough into 12 equal portions, roll each into a smooth ball, and place them in the prepared baking dish.
- Cover with saran wrap and a towel. Let rise for 1-3 hours, until puffy.
Bake:
- Preheat the oven to 375°F (190°C).
- Remove the saran wrap and bake for 25-32 minutes, until the tops are golden brown.
- Allow to cool completely.
Glaze the Buns:
- Microwave the apricot or peach jam until slightly melted.
- Brush over the cooled buns for a glossy finish.
Prepare the Cream Cheese Cross:
- In a bowl, mix cream cheese, butter, powdered sugar, heavy cream, and vanilla until smooth.
- Pipe a cross on top of each bun using a piping bag or a zip-top bag with the corner snipped.
- Enjoy!
Nutrition
Baking sourdough hot cross buns is a labor of love, but the results are absolutely worth it. These buns are soft, spiced, and packed with flavor. Perfect for Easter, Good Friday, or anytime you want a special homemade treat. Whether you stick with traditional dried fruit or mix things up with chocolate chips and orange zest, this hot cross bun recipe will have your kitchen smelling incredible. Give it a try, and let the warm, spiced aroma fill your home!
