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 Sourdough   {Perfect Easter Treat!}

Hot Cross Buns

Learn how to make this easy version of sourdough hot cross buns dotted with dried cranberries and topped with a simple orange glaze. Our recipe is the perfect Easter sweet bread. Delicious as an afternoon snack or Easter dessert,  sourdough hot cross buns are a breeze.

Buns

12

Minutes cook time

20

Minutes prep

40

Dish Info

Ingredients

all  purpose flour

Spices

Sourdough starter

Brown Sugar

Craisins

milk

Egg

Butter

Step 1

Feed your starter late the night before you plan on baking your sourdough hot cross buns.

Step 2

First thing in the morning, mix together  milk, 1 large egg, active sourdough starter and softened butter.

Step 3

In a large bowl, combine flour, brown sugar, cinnamon, cardamom, ginger, nutmeg, and allspice. Mix well to make sure that all of these dry ingredients are well incorporated.

Step 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).

Step 5

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

Step 5

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

Step 6

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.

PRO TIP

Make sure that your sourdough starter is active and bubbly. If that bad boy has been sitting on your fridge shelf for a week or two, it would be a good idea to give it a few feeds 12 hours apart to bring it back to life before attempting this hot cross buns recipe!

Step 7

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. Cover until doubled in size

Step 8

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

Step 9

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

Happy  Easter Harvesters!!

Happy  Easter Harvesters!!

More Great Sourdough Recipes

Sourdough Discard Naan Bread

Sourdough Discard Bagels (2 Hours)