I can never resist these fluffy sourdough hot cross buns, with their tender crumb, sweet fruit, and fragrant spice. They’re the kind of holiday bake that disappears faster than I expect.

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I’m obsessed with these sourdough hot cross buns because they’re soft, fluffy, and just sweet enough without tasting like a sugar bomb. The active sourdough starter gives them that tiny tang I love, the kind that makes every bite more interesting.

I get all the sticky tops, pillowy middles, and little bursts of mixed dried fruit, which is honestly the whole reason I keep reaching for another. And that cross on top?

Classic for a reason. But what I really love is how they taste like a proper holiday bake without being fussy or precious.

Just good buns. Really good buns.

Ingredients

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Active sourdough starter gives that gentle tang and helps the buns feel less sugary.
Warm milk makes the dough soft, cozy, and a little richer.
Melted butter brings tenderness, because nobody wants a dry hot cross bun.
Sugar adds sweetness, but it also helps the tops brown nicely.
Egg gives the buns structure, color, and that bakery-style softness.
Bread flour keeps them chewy and strong enough to hold the fruit.
Salt keeps the sweetness in check, so the buns don’t taste flat.
Cinnamon and mixed spice make everything smell like Easter morning.
Dried fruit adds juicy little bites, plus it feels properly traditional.
Lemon zest brightens things up so the spices don’t feel too heavy.
Cross paste gives the classic look, basically the bun’s little signature.
Apricot jam makes the tops shiny, sticky, and totally snack-worthy.
Melted butter at the end adds gloss and a soft, rich finish.

Ingredient Quantities

Active sourdough starter 100 grams (about 1/2 cup fed and bubbly)

Whole milk 200 milliliters warmed to about 38 Celsius (about 3/4 cup plus 1 tbsp)

Unsalted butter 50 grams melted and cooled (about 3 1/2 tbsp)

Granulated sugar 60 grams (about 1/4 cup plus 1 tbsp)

Large egg 1 beaten

Bread flour 450 grams (about 3 1/2 cups)

Fine sea salt 1 teaspoon

Ground cinnamon 1 teaspoon

Ground mixed spice 1 teaspoon

Mixed dried fruit 150 grams (currants, raisins, chopped sultanas or mixed peel) about 1 cup

Freshly grated lemon zest 1 teaspoon

Plain flour for the cross paste 75 grams (about 1/2 cup)

Water for the cross paste about 50 to 60 milliliters

Apricot jam 2 tablespoons warmed and strained for glazing

Melted butter for brushing after baking 1 tablespoon

How to Make this

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1. In a large bowl whisk together the active sourdough starter, warmed whole milk, melted cooled butter, granulated sugar and beaten egg until smooth.

2. In a separate bowl combine the bread flour, fine sea salt, ground cinnamon and ground mixed spice.

3. Add the dry ingredients to the wet and mix until a shaggy dough forms, then turn out and knead by hand or with a mixer for 6 to 8 minutes until the dough is smooth and slightly tacky.

4. Fold in the mixed dried fruit and freshly grated lemon zest until evenly distributed, incorporating them toward the end of kneading so they do not crush.

5. Place the dough in a lightly oiled bowl, cover, and bulk ferment at room temperature until puffy and slightly risen, about 3 to 4 hours depending on starter strength and room temperature.

6. Gently deflate and divide the dough into 12 equal pieces, shape each into a smooth ball and arrange close together in a buttered or lined 23×33 centimeter baking tray or similar, leaving a little space for expansion.

7. Cover and proof until the buns are puffed and nearly doubled, about
1.5 to 2 hours; meanwhile preheat the oven to 200 Celsius.

8. Mix the plain flour with enough water, about 50 to 60 milliliters, to make a pipeable paste; transfer to a piping bag or a freezer bag with the corner snipped and pipe crosses across the tops of the proofed buns.

9. Bake for 20 to 25 minutes until the buns are deep golden and cooked through. Remove from the oven and immediately brush generously with the warmed strained apricot jam.

10. Once slightly cooled, brush the tops with melted butter, transfer to a wire rack and serve warm or at room temperature.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Kitchen scale and measuring spoons
4. Stand mixer with dough hook or hands for kneading
5. Bench scraper or sharp knife for dividing dough
6. 23 x 33 centimeter baking tray lined or buttered
7. Piping bag or small freezer bag for the cross paste
8. Pastry brush and wire cooling rack

FAQ

Do I need an active sourdough starter and how bubbly should it be? Yes. Use a fed, bubbly starter at peak activity so it reliably leavens the dough; it should have visible bubbles and a slight dome and pass the float test if you use it.

How long will the dough take to rise? First rise usually takes 3 to 6 hours at room temperature depending on starter strength and ambient temperature. After shaping, the final proof can take 2 to 4 hours until the buns are puffy and springs back slowly when poked. Cooler kitchens take longer.

Can I substitute all-purpose flour or reduce the sugar? You can use strong all-purpose flour but bread flour gives better chew and structure. You can reduce sugar slightly, but too little sugar can affect browning and fermentation pace.

How do I make the crosses and keep them neat? Mix plain flour with enough water to form a pipeable paste, put it in a piping bag or plastic bag with the corner snipped, and pipe crosses onto well-proofed buns just before baking to keep lines clean.

How do I know when the buns are fully baked? Buns are done when they are golden brown, sound hollow when tapped on the base, and an instant read thermometer reads about 94 to 96 Celsius in the center.

What is the best way to store and reheat leftovers? Store cooled buns in an airtight container at room temperature for 2 days or freeze for up to 1 month. Reheat in a 160 Celsius oven for 8 to 12 minutes from chilled, or defrost then warm, and brush with warmed apricot jam for shine.

Sourdough Hot Cross Buns Recipe Substitutions and Variations

Active sourdough starter
- Instant dry yeast: 1 teaspoon plus 1 teaspoon sugar, dissolve in warm milk and reduce first rise to 1 hour
- Active dry yeast: 1 1/4 teaspoons, proof in warm milk for 5 to 10 minutes until bubbly
- Preferment (poolish): 100 g flour + 100 g water + 1/8 teaspoon instant yeast, ferment 8 to 12 hours
- Commercial sourdough discard (unfed): use 100 g but reduce added liquid by 25 to 40 g
Whole milk
- Buttermilk: use equal weight, adds tang and tenderness, reduce any added acid
- Plant milk (oat or soy): use equal volume, slightly thinner crumb, add 1 tablespoon melted butter if needed
- Milk plus cream: 150 ml milk + 50 ml cream for richer buns
- Water: use equal volume, expect slightly less flavor and softer crust
Unsalted butter
- Salted butter: use same amount and omit any added salt or reduce recipe salt by 1/4 teaspoon
- Vegetable shortening: use same weight, yields tender crumb but less buttery flavor
- Coconut oil (mild): use same weight, imparts subtle coconut note, solidify if chilled
- Olive oil: use 80% of butter weight (40 g) for a lighter texture and different flavor
Bread flour
- All purpose flour: use same weight, slightly softer, may need a bit less liquid
- Strong whole wheat flour: substitute up to 25% by weight, increase hydration by 5 to 10 g
- High extraction flour: use same weight, gives nuttier flavor and slightly denser crumb
- 00 flour: use same weight for fine crumb, may reduce kneading time slightly

Pro Tips

– Make sure your starter is lively and bubbly before mixing. A starter that doubled after a feed in the previous 4 to 6 hours will give better lift and a nicer crumb. If your starter is sluggish, give it a couple of warm feeds to strengthen it.

– Keep ingredients and ambient temperature consistent. Milk at about 38 Celsius helps the dough come together without shocking the yeast. If your kitchen is cool, use a slightly warmer spot for bulk ferment and proofing, like an oven with just the light on, to reach the 3 to 4 hour bulk and 1.5 to 2 hour proof windows reliably.

– Protect the fruit and preserve the dough structure. Toss the dried fruit in a teaspoon of flour before folding in to prevent it from sinking and to keep it evenly distributed. Fold the fruit in toward the end of kneading and avoid overworking so the dough stays soft and the fruit pieces do not get smashed.

– Get the crosses and finish right. The cross paste should be pipeable but not runny; if it spreads too much the crosses lose definition, so add water in small increments. Brush the buns with warm apricot jam the moment they come out of the oven for a glossy finish, then a light butter brush once slightly cooled for extra richness.

Sourdough Hot Cross Buns Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can never resist these fluffy sourdough hot cross buns, with their tender crumb, sweet fruit, and fragrant spice. They’re the kind of holiday bake that disappears faster than I expect.

Servings

servings

Calories

288

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Kitchen scale and measuring spoons
4. Stand mixer with dough hook or hands for kneading
5. Bench scraper or sharp knife for dividing dough
6. 23 x 33 centimeter baking tray lined or buttered
7. Piping bag or small freezer bag for the cross paste
8. Pastry brush and wire cooling rack

Ingredients

Active sourdough starter 100 grams (about 1/2 cup fed and bubbly)
Whole milk 200 milliliters warmed to about 38 Celsius (about 3/4 cup plus 1 tbsp)
Unsalted butter 50 grams melted and cooled (about 3 1/2 tbsp)
Granulated sugar 60 grams (about 1/4 cup plus 1 tbsp)
Large egg 1 beaten
Bread flour 450 grams (about 3 1/2 cups)
Fine sea salt 1 teaspoon
Ground cinnamon 1 teaspoon
Ground mixed spice 1 teaspoon
Mixed dried fruit 150 grams (currants, raisins, chopped sultanas or mixed peel) about 1 cup
Freshly grated lemon zest 1 teaspoon
Plain flour for the cross paste 75 grams (about 1/2 cup)
Water for the cross paste about 50 to 60 milliliters
Apricot jam 2 tablespoons warmed and strained for glazing
Melted butter for brushing after baking 1 tablespoon

Directions

In a large bowl whisk together the active sourdough starter, warmed whole milk, melted cooled butter, granulated sugar and beaten egg until smooth.
In a separate bowl combine the bread flour, fine sea salt, ground cinnamon and ground mixed spice.
Add the dry ingredients to the wet and mix until a shaggy dough forms, then turn out and knead by hand or with a mixer for 6 to 8 minutes until the dough is smooth and slightly tacky.
Fold in the mixed dried fruit and freshly grated lemon zest until evenly distributed, incorporating them toward the end of kneading so they do not crush.
Place the dough in a lightly oiled bowl, cover, and bulk ferment at room temperature until puffy and slightly risen, about 3 to 4 hours depending on starter strength and room temperature.
Gently deflate and divide the dough into 12 equal pieces, shape each into a smooth ball and arrange close together in a buttered or lined 23×33 centimeter baking tray or similar, leaving a little space for expansion.
Cover and proof until the buns are puffed and nearly doubled, about
5 to 2 hours; meanwhile preheat the oven to 200 Celsius.
Mix the plain flour with enough water, about 50 to 60 milliliters, to make a pipeable paste; transfer to a piping bag or a freezer bag with the corner snipped and pipe crosses across the tops of the proofed buns.
Bake for 20 to 25 minutes until the buns are deep golden and cooked through. Remove from the oven and immediately brush generously with the warmed strained apricot jam.
Once slightly cooled, brush the tops with melted butter, transfer to a wire rack and serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.