Sourdough Hot Cross Buns

Tips & How to Make Perfect Sourdough Hot Cross Buns – Soft, Spiced, and Naturally Leavened

Sourdough hot cross buns are the ultimate Easter treat—and now they’re even better when made the traditional way, using your natural sourdough starter instead of commercial yeast. These soft, lightly sweet buns are flavored with warm spices, studded with dried fruit, and topped with that classic flour cross. They’re deeply aromatic, beautifully golden, and carry the subtle tang of sourdough fermentation that takes them to the next level.

This guide will walk you through every step of baking these iconic buns with sourdough discard or active starter, ensuring they come out perfectly soft, fluffy, and flavorful.

What Are Sourdough Hot Cross Buns?

Hot cross buns are lightly spiced sweet buns traditionally served on Good Friday, though they’re now enjoyed year-round. They’re marked with a flour paste cross on top and typically include raisins or currants, cinnamon, nutmeg, and sometimes citrus zest.

Using sourdough instead of commercial yeast not only adds complex flavor but also enhances digestibility through natural fermentation. This version requires a longer rise but rewards you with bakery-style buns that are pillowy, soft, and full of character.

Why Use Sourdough in Hot Cross Buns?

Switching to a sourdough starter instead of yeast transforms this recipe in a few major ways:

Better flavor – A slow rise brings out rich, tangy undertones that balance the sweetness.
Improved texture – Sourdough gives these buns a moist crumb and chewy bite.
Easier digestion – The fermentation process breaks down gluten and phytic acid, making these buns gentler on your stomach.
No waste – You can use sourdough discard in this recipe, giving your leftovers a delicious new life.

Ingredients Breakdown

Here’s a quick overview of the ingredients used and why each one matters:

All-purpose flour – The backbone of the dough, giving structure and softness.
Milk & butter – Add richness and a tender crumb.
Sugar & spices – For gentle sweetness and that signature warm spice aroma.
Sourdough starter – Either active or discard; the main leavening agent.
Egg – Adds richness and moisture.
Dried fruit – Traditionally raisins or currants, soaked for extra plumpness.
Orange zest (optional) – Adds citrusy brightness and elevates flavor.
Flour paste cross – A simple mix of flour and water piped on before baking.
Simple glaze – Brushed on after baking to give that shiny, golden finish.

Step-by-Step Method for Success

Making sourdough hot cross buns takes time, but it’s mostly hands-off. Here’s how to break it down into manageable steps:

1. Soak the Fruit

Soaking the raisins or currants in hot water (or orange juice for more flavor) makes them plumper and prevents them from drawing moisture out of the dough.

2. Mix the Dough

Combine your starter, milk, flour, sugar, egg, butter, spices, and salt. Mix until the dough becomes smooth and elastic. Add the dried fruit toward the end to avoid tearing the dough.

💡 You can use a stand mixer with a dough hook or mix by hand and knead briefly.

3. Bulk Fermentation

Let the dough rest at room temperature for 4–6 hours or until it has doubled in size. Depending on your starter strength and kitchen temperature, this can vary.

For overnight options, you can refrigerate the dough during the bulk fermentation stage.

4. Shape the Buns

Divide the dough into even portions (usually 12), shape into balls, and place in a greased or parchment-lined baking dish. Cover and allow to proof again for 4–6 hours (or overnight in the fridge) until puffed and nearly doubled.

5. Add the Cross

Mix flour and water into a thick paste, transfer to a piping bag or plastic bag with the tip snipped off, and pipe a cross shape over each bun.

6. Bake

Bake at 375°F (190°C) for 25–30 minutes, or until golden brown on top and baked through. The kitchen will smell like a warm, spicy dream.

7. Glaze and Cool

While still warm, brush buns with a simple sugar glaze for shine and sweetness. Let cool slightly before serving with butter, jam, or just as they are.

Tips & Tricks for Perfect Sourdough Hot Cross Buns

Use a bubbly, active starter if you want the buns to rise quicker. If using discard, allow for longer fermentation.
Soak your fruit – dry fruit can make the dough dense and hard.
Chill for better shaping – If your dough feels sticky, chill it before shaping to make rolling easier.
Don’t rush the rise – Under-proofed buns will be dense. Patience = pillowy softness.
Customize it – Add chopped candied orange peel, cranberries, or even chocolate chips for a twist.

Storage & Make-Ahead

Room Temp: Store in an airtight container for 2–3 days.
Freezer: Freeze baked buns for up to 2 months. Reheat in the oven wrapped in foil.
Make-Ahead: Do the second rise in the fridge overnight, then bake in the morning.