There is something special about baking Hot Cross Buns from scratch.
But making them with sourdough?
That takes them to another level.
These Sourdough Hot Cross Buns are:
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Soft and fluffy
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Naturally fermented
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Lightly spiced
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Perfectly glossy
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Made without commercial yeast
And once you taste the difference, you won’t go back to supermarket versions again.
Why Make Hot Cross Buns With Sourdough?
Traditional Hot Cross Buns are made with instant yeast and often loaded with preservatives.
When you use sourdough instead:
✔ They’re easier to digest
✔ The flavour is deeper and richer
✔ You avoid unnecessary additives
✔ They stay softer for longer
It’s the same beautiful Easter tradition — just made the slow, real way.
Ingredients (Makes 12 Buns)
Dough
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500g strong bread flour
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100g active sourdough starter (fed and bubbly)
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75g brown sugar or coconut sugar
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10g salt
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2 tsp cinnamon
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½ tsp nutmeg
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½ tsp mixed spice
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Zest of 1 orange
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1 egg
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250g warm milk
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75g softened butter
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100g raisins or sultanas
Cross Paste
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60g plain flour
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60–70g water
Glaze
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2 tbsp apricot jam
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1 tbsp warm water
Step 1: Mix the Dough
In a large bowl, combine flour, sugar, salt and spices.
Add your active sourdough starter, egg, milk and orange zest. Mix until combined.
Add softened butter and knead until smooth and elastic (around 8–10 minutes by hand or 5–6 minutes in a mixer).
Gently knead through the raisins.
Cover and rest for 30 minutes.
Step 2: Bulk Fermentation
Leave the dough covered at room temperature for 4–6 hours.
You’re looking for:
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Slight rise
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Puffier texture
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A softer feel
If your kitchen is cooler (hello Adelaide autumn), allow extra time.
For even better flavour and digestion, you can refrigerate overnight after a few hours at room temperature.
Step 3: Shape the Buns
Divide the dough into 12 equal pieces (approximately 85–90g each).
Shape into tight balls and place into a lined baking tray so they are just touching.
Cover and proof for 3–5 hours until soft and puffy.
Step 4: Pipe the Cross
Mix flour and water until you have a thick paste.
Pipe crosses over the buns just before baking.
Step 5: Bake
Bake at 180°C (170°C fan forced) for 22–25 minutes, until golden brown.
They should feel light and sound slightly hollow when tapped.
Step 6: Glaze for That Bakery Finish
Warm the apricot jam and water together.
Brush over the buns while still hot for that beautiful glossy finish.
How To Serve
These are best served warm with real butter melting into the centre.
They also freeze beautifully — slice before freezing so they can go straight into the toaster.
Troubleshooting Tips
My buns are dense.
Your starter may not have been active enough. Make sure it doubles after feeding before baking.
They didn’t rise much.
They likely needed more fermentation time. Sourdough works on its own schedule.
They’re dry.
They may have been slightly overbaked. Pull them out when just golden.
Want to Start Baking Sourdough Like This?
If you’re new to sourdough, enriched doughs like this are so much easier when you:
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Understand fermentation properly
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Know how to read your dough
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Use quality flour and the right tools
That’s exactly why I created The Sourdough Essentials Kit and my step-by-step online course — to make baking real bread at home simple and achievable.
Because once you learn, you’ll never need to rely on bakery prices again.