Description
Leavened entirely with an active sourdough starter, these soft, pillowy rolls are flavored with cinnamon, cardamom, and nutmeg, and loaded with plump dried fruit. They take patience and planning, but every single step is worth it. These are the hot cross buns your family will remember for years.
Ingredients
- ½ cup active bubbly sourdough starter (fed 4–12 hours before using)
- 3½ cups all-purpose flour, plus extra for shaping
- ½ cup whole milk
- 4 tablespoons unsalted butter
- ¼ cup granulated sugar
- 1 teaspoon fine salt
- 1 large egg, beaten
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ½ cup raisins or currants
- ¼ cup dried cranberries or mixed peel (optional)
- For cross paste: ¼ cup flour + 1 tablespoon oil + 3 tablespoons water
- Egg wash: 1 egg + 1 tablespoon water
- Glaze: 3 tablespoons fruit preserves, warmed
Instructions
1. Melt butter, milk, sugar, and salt in a small saucepan over low heat. Stir until dissolved. Remove from heat and cool completely to room temperature.
2. Whisk flour and spices in a large bowl. Add cooled butter mixture, active sourdough starter, and beaten egg. Stir until no dry flour remains. Cover and rest 1 hour at room temperature.
3. Perform 3 sets of stretch and fold every 30 minutes. Then cover and bulk ferment 2 hours or until dough has risen about 50 percent in volume.
4. Turn dough onto floured surface, press flat, scatter dried fruit evenly, roll into a log. Divide into 12 equal pieces and shape each into a smooth tight ball. Arrange in greased 9×13-inch dish.
5. Cover with a kitchen towel and let rise 3 to 4 hours at room temperature until buns are puffed and touching. Preheat oven to 375°F (190°C).
6. Beat egg with water for egg wash and brush over each bun. Mix cross paste until smooth and pipe crosses over buns. Bake 20 to 25 minutes until deep golden brown.
7. Immediately brush warm strained jam glaze over hot buns. Cool 10 minutes before serving with plenty of butter.
Notes
Your starter must be active and bubbly – fed 4 to 12 hours before baking and at its peak rise.
Soak dried fruit in warm water or orange juice 10 minutes before using for plumper, juicier results.
An overnight cold proof in the refrigerator after shaping builds even more complex flavor.
The float test confirms starter readiness – a spoonful should float in water when it is ready.
Baked buns freeze beautifully for up to 3 months – thaw overnight and warm at 325°F for 10 minutes.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: British