Sourdough Hot Cross Buns
These sourdough hot cross buns are inspired by a Cookidoo® recipe, adapted to remove yeast and use a natural sourdough starter. I’ve also adjusted the flour and liquid and used a mix of white and rye flour for a deeper flavour.
Servings 12 pieces
Ingredients
- 120 g active sourdough starter bubbly and active
- 275 g milk (water for dairy-free / vegan)
- 225 g white flour
- 225 g rye flour
- 50 g sugar to taste
- 1 egg (Flax egg to make vegan)
- 70 g butter (Olivani for dairy-free / vegan)
- 1 tsp salt
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1 tsp ground cloves
- 120 g dried fruit raisins, sultanas or mixed fruit
Crosses (optional):
- 60 g flour I used rye flour, the crosses are slightly darker and less defined
- 50 g water
Glaze (optional):
- 2 tbsp raw sugar
- 2 tbsp boiling water
Instructions
- Add milk (water) and sourdough starter to the bowl.
- Mix: 5 sec / sp 4
- Add remaining ingredients (except dried fruit).
- Mix: 20 sec / sp 5
- Add dried fruit and knead for 1 min / dough function
- Transfer dough to a lightly oiled bowl. Cover the dough and leave it to rise until it has doubled in size. This may take 4–8 hours, depending on your starter and room temperature.
- Divide into 12 buns and place into a lined baking dish.
- Leave the buns to double in size; the temperature will affect the timing. sourdough behaves differently from yeast, often taking longer. These were left to rise for around 18 hours.
- Crosses (optional)
- Mix flour and water to a paste.
- Pipe crosses onto buns.
- Bake at 200°C for 15-20 minutes or until golden.
- Glaze (optional)
- Dissolve the sugar in the boiling water
- Generously brush the buns while still hot, straight from the oven.
Notes
Sourdough takes longer than yeast; patience really is a virtue here.
Rye flour adds flavour but keeps the buns slightly denser
Best enjoyed fresh, but they toast beautifully the next day
If not serving straight away, allow them to cool completely before storing in an airtight container.
