sourdough hot cross buns

Sourdough hot cross buns

Easter is approaching and nothing is better than baking some raisins ( or chocolate) lightly spiced buns for your family and loved ones. 

In this recipe we used our own Natural Gift Box sourdough starter to bake these fluffy tasty buns. These sourdough buns are perfect to eat with jam, butter, tea or coffee.

Since we are using sourdough, the yeast will need 8 to 12 hours to rise, so start on time!

What you will need?

For the crosses:

4 tablespoons of flour

45g of  water 

1 tablespoons of thin sugar 

Pinch of salt

For the glazing=

1 tablespoon of thin sugar 

1 tablespoon of vanilla sugar

78g of Water

For the dough:

100g of sourdough starter made from Natural Gift Box sourdough starter kit (100% hydrated) 

500g white baker’s flour ( add extra for kneading)- you can also mix with other flours such as wholewheat flour

6g of cinnamon 

1/2 teaspoon of cardamom 

1 tablespoon of orange zest

1 large egg

55g of unsalted butter, softened 

100g of raisins ( or chocolate chips)

50g of thin sugar

240g of whole milk

1 tablespoon of salt

Prepare the raisins! 

1. If you want to use raisins, soak them in hot water or orange juice for one hour.

Warm the milk in a pan or microwave then set aside (the dough will take longer to rise if the milk is cold).

How to make the dough:

1. Mix the flours, sugar, salt, cinnamon, card amom together in a medium sized bowl ( or stand mixer bowl depending on if you want to mix the dough with your hands or with a mixer).

2. Add the butter, milk, orange zest, starter and egg and mix it all together with a mixer ( you can also mix it with a spatula or get your hands dirty and mix it with your hands).

3. Tip the dough on a clean kitchen counter then knead the dough with your hands for about 10 minutes until it is smooth and elastic.

4. If you choose to make your buns with raisins, then drain the soaked raisins.

5. Tip the dough into a large circle and scatter all over the dried raisins ( or chocolate) then roll it up into a log, then coil it up like a snail 😉 

6. Put the dough back in a greased bowl ( you can grease the bowl with some vegetable oil).

7. Cover the bowl with a damp kitchen towel on top of the bowl and let it sit for 8 to 12 hours to let it rise. We advise that you leave it overnight so that you can bake them on the next day. If it has not doubled in volume, we advise you to put it somewhere warm like in an oven  switched on at its lowest temperature for 3 minutes and then switched off.

8. When it has doubled in volume, dust your clean kitchen counter with flour and put your dough on it. Pat the dough with your hands into a circle.

9. Cut the dough into 12 equal pieces ( if you want to be exact, then weigh each piece ). Gently roll the pieces into balls. If some of the raisins or chocolate fall out, just gently push it back in.

10. Place the balls of dough on a baking sheet and cover them with a damp towel. Leave them in a warm room for 2 to 3 hours so that they rise.

Time to put the buns in the oven!

Preheat the oven to 180°C 

  1. Mix the  ingredients to make the crosses in a small bowl until  smooth. Place into a piping bag and cut off the tip. Pipe the mixture over the buns in cross shapes.
  2. Bake the buns for 20-25 minutes until the buns are golden brown.

The Glazing

  1. Once the buns are ready, take them out of the oven, and prepare the glazing.
  2. For the glazing, mix the vanilla sugar and thin sugar and water until smooth
  3. Brush the mixed glaze over the warm buns.

Serving 

Serve the buns at room temperature 

And the most important final note: Treat yourself with one while it is still warm 😉 

We hope you enjoy this recipe and that it will make your loved ones happy on this easter weekend!

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