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Thick Brush Stroke

Easter Sourdough Hot Cross Buns Recipe

With Craisins and Cranberry Glaze

Learn how to make this easy version of sourdough hot cross buns for your Easter weekend!

butter

spices

sourdough starter

milk

flour

 brown sugar

Gather Ingredients

1

craisins

Combine Wet ingredients

2

First thing in the morning, mix together 1 cup of room temperature milk, 1 large egg, and 150g of active sourdough starter.

Combine Dry Ingredients

3

In a large bowl, mix together  all dry ingredients including flour sugar, sugar, and spices.   .

form the hot cross bun dough

4

Combine the wet and dry ingredients together and mix until it comes together in a shaggy dough. Cover with a tea towel and let it sit for 1 hour (autolyse).

Soak Craisins

5

Soak the 90g of craisins in warm water while your dough is in the autolyse cycle. Drain after the hour.

Add Craisins + Salt

6

Sprinkle salt and hydrated craisins over the dough. With wet hands, stretch and fold (6-8 folds). Cover and let sit for an hour.

Stretch + Folds

7

Stretch and fold (3-4 rotations) three more times for a total of 4 stretch and fold cycles- being sure to cover in between stretch and fold cycles.

Divide the dough

8

Scoop the dough out onto a lightly floured surface and divide into twelve equal (ish) sized pieces. Form the buns and transfer to a parchment lined 9×13 dish.

Bulk Ferment

9

Cover the sourdough hot cross buns for the bulk ferment and allow them to rise until they have almost doubled in size and filled your casserole dish. (3-4 hours in a warm spot)

Preheat + Adorn with Crosses

10

Preheat the oven to 350°F. Beat a large egg and brush it overtop the buns. Mix and pipe the crosses onto the buns.

Bake + Cool

11

Bake the sourdough buns for 35-40 minutes or until lightly golden brown. Transfer to a cooling rack.

Glaze + Enjoy

12

Mix 4 tablespoons of sugar and 3 tablespoons of cranberry juice and brush over the warm buns... Enjoy!

Thick Brush Stroke
Thick Brush Stroke

Sourdough Hot Cross Buns Recipe

With Craisins and Cranberry Glaze

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Happy Easter  Harvesters!