Sourdough Hot Cross Buns Recipe

Sourdough Hot Cross Buns with butter on it

Yield: sourdough hot cross buns

Prep Time: 1

Cook Time: 30

Rise Time: 8

Slightly sweet, dotted with dried fruit and warm spices, and super fluffy, these Sourdough Hot Cross Buns are absolutely delicious! It''s the perfect side dish to serve on Good Friday or any day of the year!

4.57 from 16 votes

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Equipment

Ingredients

57 grams unsalted butter 4 Tablespoons
240 grams milk 1 cup
200 grams active sourdough starter 1 cup
100 grams sugar 1/2 cup
1 large egg room temperature
525 grams bread flour 3 3/4 cups
6 grams salt 1 teaspoon
zest of 1 orange
150 grams raisins 1 cup
8 grams vanilla extract 2 teaspoons
3 grams ground cinnamon 1 1/2 teaspoons
2 grams allspice 1/2 teaspoon
1 gram nutmeg 1/4 teaspoon

Cross

70 grams all-purpose flour 1/2 cup
90-120 grams water 6-8 Tablespoons

Glaze

1/4 cup apricot jam
Splash of boiling water

Instructions

MAKE THE DOUGH:

Heat the butter and milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but no hotter than 110 degrees F. If the liquid is too hot, it can kill the sourdough starter.
240 grams milk, 57 grams unsalted butter
Meanwhile, add the bubbly sourdough starter, egg, and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter.
200 grams active sourdough starter, 100 grams sugar, 1 large egg
To the wet ingredients, add the bread flour and salt and mix again on low speed. Stop to scrape the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes.
525 grams bread flour, 6 grams salt
The dough will look thick and sticky, like a cake batter. Cover with plastic wrap or a damp tea towel, and allow the dough to rest for 30 minutes. This allows the gluten to rest before kneading.
You can also mix and knead this dough by hand.

KNEAD:

While the dough is resting, pour 240 grams (1 cup) of boiling water over the raisins and allow them to soak in a small bowl for about 10 minutes. This will help them to soften and plump up.
After soaking, drain the raisins, pat dry, and chop them into small pieces. Set aside.
After 30 minutes, remove the cover of the dough and add the raisins, orange zest, vanilla extract, cinnamon, allspice, and nutmeg. Knead the dough with the dough hook attachment for 10 – 15 minutes at medium speed.
You’ll know the bread dough has been kneaded completely when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded, is not sticky, but tacky to the touch, and it will pass the windowpane test.
zest of 1 orange, 150 grams raisins, 8 grams vanilla extract, 3 grams ground cinnamon, 2 grams allspice, 1 gram nutmeg

Windowpane Test: This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded. If not, continue to knead the dough.

Remove the dough and place it in a lightly greased straight-edge bowl. Cover and leave in a warm place to double in size.
I love using my straight-edge bowl because it allows me to clearly see when the dough has doubled in size.

BULK FERMENTATION:

In my 70 degrees F kitchen, the first rise took about 5-8 hours. The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a colder kitchen, like mine, the rise time will take longer. If your kitchen runs warm, the first rise will take less time. Bulk ferment the dough until it has at least doubled in size.

SHAPE:

Once the Sourdough Hot Cross Bun dough has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a clean work surface.
Gently stretch the dough into a large rectangular shape. With a bench knife or serrated knife, cut the dough into 15 equal pieces. You can weigh them for consistency, each should be about 90g or so, or eyeball it and call it a day.
Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, smooth ball. Repeat until all the rolls are shaped.
Lightly grease a 9×13 baking dish, round pan, or cast iron skillet. Place the shaped rolls into the baking dish, cover them with plastic wrap, and let the dough rest for its second rise.
In my 70 degree F kitchen, the second rise took about 2-3 hours.
If you're not ready to bake the hot cross buns, cover the baking dish with plastic wrap and place it in the fridge for up to 24 hours. When ready, pull the rolls out of the fridge and continue to the second rise. Since the dough is cold from the fridge, the second rise time will take longer.
You will know the final proof is complete when the dough balls have grown in size and look puffy.

BAKE:

Preheat the oven to 350 degrees F.
No need for an egg wash for these Sourdough Hot Cross Buns! Each bun will be topped with a delicious apricot glaze after they are baked!
For the iconic look of traditional hot cross buns, we will top each bun with a flour paste.
In a small bowl, mix the water and flour. You could also use sourdough discard, instead! You want the paste to be pipeable, but not runny. Pour the paste into a piping bag or ziplock bag with the corner cut. Slowly pipe the flour mixture on top of each bun to create the simple cross pattern.
70 grams all-purpose flour, 90-120 grams water
Bake for 30-35 minutes or until the rolls are golden brown. Completely cooked rolls will have an internal temperature is 190 degrees F.
While the Sourdough Hot Cross Buns are baking, prepare the apricot glaze. In a small bowl, mix the apricot jam and some hot water. Set aside.
1/4 cup apricot jam, Splash of boiling water
Remove the rolls from the oven. Using a pastry brush, brush the top of the buns with the apricot glaze.
Serve warm with a pat of butter or more apricot jam!

Notes

This recipe card was updated on March 3rd, 2026.

MAKE-AHEAD Option

If you are looking to prepare these Sourdough Hot Cross Buns in advance – here are some options and tips!

Freeze & Bake

Option 1: Prepare the dough and once it has doubled in size, cover the bowl and chill the dough in the fridge overnight. The following morning, shape the dinner rolls and allow them to rise and get fluffy in a warm place before baking as normal.

Option 2: Prepare the dough and shape the dinner rolls the night before, then pop the covered baking dish into the fridge overnight. Pull out the unbaked rolls and allow them to rise and get fluffy in a warm place. In my 70 degree F kitchen, this takes about 3-4 hours.

Option 3: Prepare the dough and shape the dinner rolls, then pop the covered baking dish into the freezer. Once frozen solid, about an hour or so, place the sourdough buns into a freezer-safe bag and store for up to a week for the best results. When ready to bake, place the frozen rolls on a parchment paper-lined baking sheet. Cover and place them in the refrigerator the night before. The following day, take them out of the fridge and allow them to rise in a warm place, again about 3-4 hours in my 70 degree F kitchen, or until fluffy. Bake as normal.

Bake, Freeze & Reheat

Otherwise, you can bake the buns as normal, then allow them to cool to room temperature. Cover the rolls tightly with plastic wrap and place them in a freezer-safe bag. When ready to enjoy, allow the rolls to thaw on the counter top at room temperature. Once thawed, reheat them in a 350 degree F oven for about 8-10 minutes or until warmed through.

How to Serve Sourdough Hot Cross Buns

Sourdough Hot Cross Buns are best served straight out of the oven! Slice one open and slather it with a pat of butter for a delicious sweet and salty bite. Or, serve with jam or marmalade for another touch of sweetness. Another delicious option is to serve these buns with cream cheese for a fabulous sweet and creamy option.

How to Store

Sourdough Hot Cross Buns will last 3-4 days when stored in an airtight container or ziplock bag.

These soft sourdough rolls also freeze well. Allow the rolls to come to room temperature before placing them into a large freezer bag. Remove all the air and seal the bag. Date and store the rolls in the freezer for 2-3 months. Thaw on the counter until room temperature and enjoy!

FAQs:

Can I substitute raisins for other fruit options?

Absolutely! Other dried fruits like currants, cranberries, dried apricots, etc. would be lovely substitutions for raisins.

CAN I USE ALL-PURPOSE FLOUR INSTEAD OF BREAD FLOUR?

All-purpose flour can be swapped as a 1:1 ratio if you do not have bread flour, preferably one that has a protein content of 11%. The stronger the flour, the better rise you will have for your sourdough rolls.

Nutrition

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