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.
This recipe combines the tangy flavor of sourdough starter 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, we’ll guide you through every step of the recipe, from activating your sourdough starter to shaping and baking the buns. We’ll also share some helpful tips and tricks for success, ensuring your hot cross buns turn out soft, fluffy, and delicious.
Hot Cross Buns
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.
Key Ingredients for Sourdough Hot Cross Buns
- 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.
Instructions for Sourdough Hot Cross Buns
1. Gather your ingredients:
- Make sure all your ingredients are at room temperature, except for the milk which should be warm.
- You’ll need active sourdough starter, bread flour, sugar, warm milk, spices like cinnamon and allspice, salt, dried cranberries, orange zest, melted butter, an egg, and additional flour for dusting.
- For the crosses, you’ll need more flour and water.
- Finally, whip up a simple orange glaze with orange juice concentrate, powdered sugar, and melted butter.
2. Activate the sourdough starter:
- In a large bowl, combine warm milk and sugar. Stir in your active sourdough starter until well combined. Let this mixture sit for 5 minutes.
3. Mix the dry ingredients:
- In a separate bowl, whisk together bread flour, cinnamon, allspice, and salt. This dry mixture will be the base for your dough.
4. Combine wet and dry ingredients:
- Once the starter mixture is foamy, add the melted butter, egg, orange zest, and dried cranberries to the bowl.
- Gently pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until a shaggy dough forms.
5. Knead the dough:
- Lightly flour a clean work surface and turn the dough out onto it.
- Knead the dough for 5-10 minutes. If the dough feels sticky, add a little extra flour, one tablespoon at a time, until it becomes smooth and elastic. Don’t be afraid to get your hands a little dirty!
Bulk Ferment
6. First rise:
- Grease a large bowl with oil or butter. Place the kneaded dough in the greased bowl and cover it tightly with plastic wrap.
- Find a warm spot in your kitchen, like near a preheated oven, and let the dough rise for 6-8 hours, or until it doubles in size.
7. Shape the buns:
- After the first rise, gently punch down the dough to release the air bubbles.
- Divide the dough into 12 equal pieces. You can use a kitchen scale for accuracy, or simply eyeball it.
- Gently roll each piece of dough into a smooth ball, using your palms to create a round shape.
8. Second rise:
- Line a baking sheet with parchment paper. Arrange the dough balls on the baking sheet, leaving space between them for them to rise again.
- Cover the buns loosely with plastic wrap and let them rise for another 2-3 hours, or until they increase in size by 75%.
9. Make the crosses:
- While the buns are undergoing their second rise, prepare the paste for the crosses.
- In a small bowl, mix flour and water together until you get a thick, pipe-able consistency. If it’s too runny, add more flour. If it’s too stiff, add a little water at a time.
- You can use a piping bag or a ziplock bag with a small hole snipped off the corner to pipe the paste onto the risen buns in the shape of a cross.
10. Preheat the oven:
- Preheat your oven to 180°C (350°F) so it’s nice and hot when the buns are ready to bake.
Baking
11. Bake the buns:
- Once the buns have finished their second rise and are decorated with crosses, bake them in the preheated oven for 22-25 minutes, or until golden brown.
12. Make the glaze (optional):
- While the buns are baking, prepare the orange glaze by whisking together orange juice concentrate, powdered sugar, and melted butter in a small bowl.
13. Glaze the buns (optional):
- Once the buns are baked and golden brown, remove them from the oven and let them cool slightly on a wire rack.
- Brush the warm buns with the orange glaze for a touch of sweetness and shine.
Enjoy!
- Let the glazed buns cool completely before serving and enjoy your delicious homemade Sourdough Hot Cross Buns!
Tips
- Sourdough Starter: While a specific hydration level isn’t crucial, most active sourdough starters are around 100% hydration (equal parts water and flour by weight). Ensure your starter is bubbly and active before using it in the recipe. If your starter is less active, you might need to adjust the bulk fermentation time.
- Room Temperature Ingredients: Using ingredients at room temperature promotes even fermentation and dough development.
- Kneading: Don’t overwork the dough. Aim for a smooth and elastic dough that bounces back slightly when gently pressed.
- Warm Spot for Rising: Find a warm spot in your kitchen, ideally around 70-80°F (21-27°C), for optimal dough rise.
- Second Rise: Don’t rush the second rise. The buns should increase in size by 75%, which might take slightly longer than the estimated time depending on your room temperature and starter activity.
- Crosses: If the cross paste is too runny, it won’t hold its shape. Add a little more flour until it reaches a thick, pipe-able consistency.
- Baking: Keep an eye on the buns during baking. They are done when golden brown, but baking time can vary slightly depending on your oven.
- Glaze (optional): The orange glaze adds a touch of sweetness and shine, but the buns are delicious even without it.
Easter Recipes
Sourdough Cut Out Sugar Cookies to Decorate
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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.
