Celebrate Easter with Tangy and Sweet Sourdough Hot Cross Buns! Looking for a unique and delicious homemade Easter treat? Look no further than these sourdough hot cross buns with dried cranberries and a touch of orange.
Hot cross buns boast a rich history, enjoyed for centuries during the Easter season. While their exact origin is debated, they are traditionally marked with a cross, symbolizing the crucifixion of Jesus Christ.
This recipe combines my tried and true soft sourdough rolls with the sweetness of dried cranberries and a hint of citrusy orange. It’s surprisingly easy to make and uses a simple sourdough starter, making it perfect for bakers of all experience levels.
Whether you’re a seasoned sourdough enthusiast or just starting your bread-making journey, these hot cross buns are sure to impress. So, preheat your oven, gather your ingredients, and get ready to bake up a batch of flavorful and festive Easter treats!
In this blog post, I share some helpful tips and tricks for success, to make sure your hot cross buns turn out soft, fluffy, and delicious.
Key Ingredients
- Active sourdough starter: This tangy starter forms the base of the dough, adding its signature flavor and fluffy texture.
- Bread flour: Provides structure and chew to the buns.
- Dried cranberries: These sweet and tart berries offer a delightful burst of flavor in every bite.
- Warm milk: Activates the starter and helps create a soft dough.
- Spices: Cinnamon and allspice (or mixed spice) add warmth and depth of flavor.
- Orange zest: Infuses the dough with a subtle citrus aroma.
- Melted butter: Enriches the dough and adds a touch of richness.
These simple yet flavorful ingredients come together to create a truly special Easter treat.
Timing & Temperature
- My Starter isn’t Foaming: The “Activate starter” step asks you to let the starter, milk, and sugar sit for 5 minutes until foamy. This is to ensure your starter is awake and ready to work. If you don’t see bubbles, your starter might be sluggish. Give it another 10–15 minutes, or make sure your milk is genuinely warm (around 100°F or 38°C)—not cool or hot—to give the yeast a boost.
- The 8-hour first rise is a solid estimate, but it’s totally dependent on your kitchen temperature. If your kitchen is cool (below 70°F), it will take longer. I always tell people: watch the dough, not the clock. If it hasn’t almost doubled after 8 hours, put it in a slightly warmer place, like a turned-off oven with the light on, and give it another hour or two.
- The Second Rise is Key: That final 3-hour second rise is what gives you that light, airy texture. You’re aiming for the buns to be about 75% increased in volume—they should look puffy and a little wobbly. Don’t let them go too far, or they might deflate when you pipe the crosses on!
Flavor & Ingredients
- Can I Use Dried Raisins Instead of Cranberries? Absolutely! The cranberries are a personal favorite because of their tartness against the sugar, but raisins, sultanas, or even chopped dried apricots are excellent substitutes. Just keep the weight the same (210g).
- Don’t Skip the Orange Zest! If you want that beautiful, bright flavor to cut through the spice, use the zest of two oranges. (Zest contains the essential oils, which carry much more flavor than the juice.)
- The Glaze is Non-Negotiable: The glaze doesn’t just look pretty; it seals the moisture in the warm bun and adds that final pop of bright orange and sweetness. Brush it on while the buns are still warm right out of the oven for the best absorption and shine.
Dough Handling
- This dough is designed to be slightly tacky, but if it’s too sticky to handle, add your extra flour one tablespoon at a time during the kneading process. Don’t add too much at once, or your final buns will be dense. The dough should eventually be smooth and elastic and pull away cleanly from your hands.
- The cross paste should be thick like putty or toothpaste. If it’s too thin, it will run off the sides in the oven. If it’s too thick, you won’t be able to pipe it. Adjust the paste consistency by adding a pinch more flour if runny, or a few drops of water if too thick. I use a small Ziploc bag with a tiny corner snipped off for easy piping!
- If you want freshly baked buns for breakfast, do your First Rise (Bulk Fermentation) in the refrigerator overnight instead of at room temperature. The cold slows everything down. The next morning, let the dough warm up for 1–3 hours before punching it down, shaping, and proceeding with the Second Rise.
More Recipes
Sourdough Cut Out Sugar Cookies to Decorate
I want to know what YOU think, Please review the Recipe Card!
Sourdough Hot Cross Buns with Cranberry & Orange
Ingredients
- For the Dough:
- 1 cup 150g active sourdough starter
- 3 ¾ cups 475g bread flour, plus extra for dusting
- ½ cup 110g sugar
- 1 ½ cups 375ml warm milk
- 2 tsp cinnamon powder
- 2 tsp allspice or mixed spice
- ½ tsp salt
- 1 ½ cups 210g dried cranberries
- Zest of 1 or 2 oranges
- 50 g unsalted butter melted and cooled
- 1 egg at room temperature
- For the Crosses:
- ½ cup 75g flour
- 6 tbsp water
- For the Orange Glaze:
- 1 tbsp orange juice concentrate
- 2 tbsp powdered sugar
- 1 tbsp melted butter
Instructions
- Mix dry ingredients: In a large bowl, whisk together flour, spices, and salt.
- Activate starter: In a separate bowl, mix warm milk, sugar, and sourdough starter. Let it sit for 5 minutes until foamy.
- Combine wet and dry ingredients: Add melted butter, egg, orange zest, and cranberries to the starter mixture. Pour this wet mixture into the dry ingredients and mix until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 5-10 minutes, adding extra flour only if the dough is sticky. The dough should be smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 8 hours, or until almost doubled in size.
- Shape the buns: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball. Place the balls on a baking sheet lined with parchment paper, leaving space for them to rise.
- Second rise: Cover the buns loosely with plastic wrap and let them rise for another 3 hours, or until increased by 75%.
- Make the crosses: Mix flour and water to form a thick paste. Pipe the paste onto the risen buns in the shape of a cross.
- Preheat oven: Preheat your oven to 180°C (350°F).
- Bake the buns: Bake the buns for 25-30 minutes, or until golden brown.
- Make the glaze: While the buns are baking, whisk together orange juice concentrate, powdered sugar, and melted butter in a small bowl.
- Glaze the buns: Brush the warm buns with the orange glaze.
- Cool and enjoy: Let the buns cool slightly on a wire rack before serving.
Video
Notes
- For a stronger orange flavor, use the zest of 2 oranges.
- You can substitute dried cranberries with other dried fruits like raisins or chopped apricots.
- The dough can be made ahead of time and stored in the refrigerator overnight. Let it come to room temperature before shaping the buns.
- These buns are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Timber
I love this recipe! Great one for this time of year! Super easy to follow and delicious flavor combo