Artisan Sourdough Hot Cross Buns
These Artisan Sourdough Hot Cross Buns are a delightful twist on a traditional Easter treat. Infused with the tangy flavor of sourdough, these soft and fluffy buns are studded with sweet currants and zesty candied citrus peel, making them perfect for breakfast or as a snack. Inspired by classic recipes, we’ve perfected the method to bring out the best in sourdough. The buns are topped with a glossy sugar glaze and a charming cross, making them as visually appealing as they are delicious. This recipe requires some advance preparation for proofing, allowing the flavors to develop beautifully over time. Serve these freshly baked buns warm, and watch them disappear!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Sourdough starter
1/4 cup (Active and bubbly)
Water
3/4 cup (Warm)
Unbleached all-purpose or bread flour
1 1/2 cups (For initial mix)
Butter
1/4 cup (Melted)
Instant dry milk powder
3 tablespoons (N/A)
Egg
1 (Beaten)
Sugar
1/4 cup (N/A)
Unbleached all-purpose or bread flour
1 1/2 cups (Remaining for dough formation)
Salt
3/4 teaspoon (N/A)
Ground allspice
1 1/2 teaspoons (N/A)
Dried currants
3/4 cup (N/A)
Candied orange or lemon peel
1/4 cup (Finely chopped and packed)
Instructions
1
In a large mixing bowl, combine the sourdough starter, warm water, and 1 1/2 cups of flour. Mix to form a shaggy dough and cover it. Allow the mixture to proof overnight or for 8 to 12 hours in a warm area.
2
The following day, in the same bowl, add the melted butter, dry milk powder, beaten egg, and sugar to the proofed starter mixture. Stir until well combined.
3
In a separate bowl, whisk together 1 cup of the remaining flour, salt, and ground allspice. Gradually add this mixture to the dough, mixing until just combined.
4
Continue to knead the dough by hand, adding the remaining 1/2 cup of flour as necessary, until the dough is smooth, elastic, and slightly tacky (about 10 minutes).
5
Once kneaded, pat the dough into a flat rectangle and evenly sprinkle the dried currants and chopped candied peel over the surface. Fold the dough over the fruits several times and knead gently until evenly distributed.
6
Cover the dough with a damp cloth and let it proof in a warm spot until it has doubled in size (1 to 2 hours).
7
After the dough has risen, gently deflate it and divide it into 12 equal pieces. Shape each piece into a tight ball and arrange them on a greased parchment-lined sheet pan, ensuring they are touching each other.
8
Cover the shaped buns and allow them to proof again until they are nearly doubled in size (30 to 60 minutes).
9
Preheat your oven to 425°F (220°C). While the oven heats, prepare a simple syrup by boiling together 1/2 cup sugar and 1/2 cup water, stirring until dissolved. Remove from heat and set aside.
10
Once the buns are ready and the oven preheated, bake the rolls for 14 to 16 minutes or until they are golden brown.
11
Upon removal from the oven, immediately brush the tops and sides of the hot buns with the sugar syrup for a shiny finish.
12
Allow to cool slightly before piping a simple cross using a mixture of powdered sugar and water on top of each bun.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Artisan Sourdough Hot Cross Buns?
They are a sourdough-based twist on the traditional Easter treat, featuring a tangy flavor, soft texture, sweet currants, and zesty candied citrus peel.
How long should the initial sourdough mixture proof?
The initial mixture of sourdough starter, water, and flour should proof overnight or for 8 to 12 hours in a warm area.
What type of sourdough starter is required for this recipe?
The recipe requires 1/4 cup of active and bubbly sourdough starter.
What kind of flour is best for these buns?
You can use either unbleached all-purpose flour or bread flour for this recipe.
Why is instant dry milk powder included in the ingredients?
Dry milk powder helps create a softer crumb and enhances the browning of the buns during baking.
How many buns does this recipe produce?
This recipe is designed to produce 12 equal-sized buns.
What spices provide the flavor for these hot cross buns?
The primary spice used in this recipe is ground allspice, which provides a warm, aromatic flavor.
How long should the dough be kneaded?
The dough should be kneaded for approximately 10 minutes until it is smooth, elastic, and slightly tacky.
When should the currants and candied peel be added to the dough?
Add the fruits after the dough has been kneaded into a smooth rectangle; fold them in and knead gently to distribute them evenly.
How long is the first proofing period after adding the fruit?
The dough should rise in a warm spot for 1 to 2 hours, or until it has doubled in size.
How should the buns be arranged on the baking sheet?
The 12 shaped dough balls should be placed on a greased parchment-lined pan so that they are touching each other.
What is the duration of the second rise after shaping?
The shaped buns need to proof for another 30 to 60 minutes until they are nearly doubled in size.
What is the correct oven temperature for baking sourdough hot cross buns?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius).
How do you make the sugar syrup glaze?
The glaze is made by boiling 1/2 cup of sugar and 1/2 cup of water together until the sugar is fully dissolved.
When is the best time to apply the sugar glaze?
Immediately after removing the buns from the oven, brush the hot tops and sides with the sugar syrup for a shiny finish.
How are the decorative crosses made?
The crosses are piped onto the cooled buns using a simple mixture of powdered sugar and water.
How long do the buns take to bake?
The buns usually bake for 14 to 16 minutes or until they turn golden brown.
Can I use different types of citrus peel?
Yes, you can use either finely chopped candied orange peel or candied lemon peel based on your preference.
What should the consistency of the dough be after kneading?
The dough should be smooth and elastic, with a slightly tacky feel, but not overly sticky.
Is warm water necessary for the initial mix?
Yes, warm water is used to help activate the sourdough starter and begin the fermentation process.
Does this recipe include eggs?
Yes, the recipe calls for one beaten egg to be added to the dough on the second day.
What is the purpose of the long overnight proof?
The long proofing time allows the sourdough flavors to develop fully and improves the texture of the bread.
Are these buns sweet or savory?
They are sweet buns, enriched with sugar, dried fruit, and a sugar glaze.
Should the buns be served warm or cold?
They are best served warm, shortly after baking and glazing.
Can I substitute the currants with something else?
While the recipe calls for currants, you could substitute them with raisins or other small dried fruits if needed.
What gives the buns their shiny appearance?
The high-gloss finish comes from brushing the hot buns with a homemade sugar syrup immediately after baking.
Do I need to grease the baking pan?
Yes, the recipe recommends using a greased parchment-lined sheet pan to prevent sticking.
How do you know when the dough has proofed enough?
The dough is ready when it has doubled in size during the first rise and nearly doubled during the second rise.
How is the salt incorporated into the dough?
The salt is whisked together with the flour and allspice before being gradually added to the wet mixture.
Is this a traditional Easter recipe?
Yes, Hot Cross Buns are a traditional Easter treat, and this version uses sourdough for an artisan touch.