This step-by-step post will teach you how to make soft & fluffy sourdough hot cross buns with active sourdough starter. They’re perfectly spiced, not too sweet and enjoyed by all. Simply the best!
I didn’t grow up with hot cross buns. But my friend Celia did, and every Easter she makes the most gorgeous, perfectly plump hot cross buns for everyone to share. Talk about baker’s envy! (fun fact: she taught me how to bake this sourdough bread recipe too).
Inspired to play around, this is my hot cross bun recipe with active sourdough starter. My secret: combine the butter and flour first before adding the rest of the ingredients. It’s a step is most recipes skip. You’ll get soft, fluffy buns with a tender signature texture every time.
Head’s up: I use apricot jam for the glaze (instead of sugar) and cream cheese icing for the cross (instead of a flour paste). A standout addition to your sourdough bread recipes for sure.
How To Make It {Step-By-Step Recipe Instructions}
Step 1: Make The Dough
I recommend using a stand mixer for hot cross buns – it’s the easiest method. Combine the flour, sugar and salt together. Add the softened butter, one cube at a time, followed by the milk, sourdough starter, and egg. Form the dough into a ball, cover, and rest for 30 minutes.
While the dough is resting…
Soak the raisins in vanilla extract. Dried fruit is typically soaked in water to plump their shape. But extracts add way more flavor!
Now, add the raisins, cinnamon and pumpkin pie spice to the bowl. Knead the dough for 8 minutes or so, until it’s supple and smooth. It shouldn’t be sticky. Shape into a ball, and cover the bowl with plastic wrap. The dough is done and ready to rise.
Step 2: Bulk Rise
Let the dough rise overnight, about 12-18 hours at (68 F). The dough is ready when it has almost tripled in size.
Note: I rise the dough directly in my 5 qt. KitchenAid mixing bowl. It should rise about 3/4’s of the way up when ready. You can also use a 2 quart dough tub.
Optional Step: about 1 hour into the bulk rise, stretch and fold the dough. I do two sets, spaced 1 hour apart. This will increase the overall volume of the baked buns. You can see how I do it, with video, here.
TIP: Do not be alarmed if the dough is not ready at the 12 hour mark, especially if your kitchen is colder than 68 F! Cinnamon slows down the rise of the dough. To speed things along, either place the dough in a proofing box set to 75-80 F. Or, preheat your home oven to 75-80 F and then shut it off immediately (use an oven thermometer to make sure the temperature doesn’t go above 80F!). Place the covered bowl inside until it bulks up.
Step 3: Shape The Dough
Divide into 12 equal pieces; shape each piece into a ball. Place seam side down in a buttered 9×13-inch pan, 3 pieces across and 4 down.
Step 4: Second Rise
Cover and rest once more for 2 1/2 – 3 hrs (yes, it really takes that long…).
Again, to speed things up, use the proofing box or oven trick mentioned in the box above. The rise time will decrease to 1 – 1 1/2 hrs @ 75-80 F. The dough is ready when it has puffed up and doubled in size. DO NOT RUSH THIS STEP! The buns will be dense.
I use this resting time to make the icing for the cross; it needs to firm up in the fridge before using.
Step 5: Bake The Dough & Glaze
When the dough is nice and puffed up, bake on the center rack for for 28-30 minutes. Meanwhile, make the glaze. The texture should be syrupy, but not too thin. Brush onto the baked buns while they’re still hot.
Step 6: Pipe The Icing Cross
When the buns are completely cool, pipe the cream cheese icing on top going in one direction first, and then in the other. Do not make individual crosses over the tops as you go- it will drive you crazy.
To Serve
Like all fresh bread, these sourdough hot cross buns are best enjoyed on the same day they’re made. I wouldn’t bake them ahead of time. But do share with everyone you know when they’re ready.
My Baking Schedule
This is an overnight dough, so make sure to start the night before. The buns will be ready for breakfast or brunch the following day. Feel free to adjust the times below to suit your own needs.
In the evening…
- 6:00 PM: Make the dough (we eat dinner while it’s resting).
- 6:30 PM: Add the raisins and spices, and run for 8 minutes in the stand mixer (this is when I clean up the kitchen).
- 7:30 PM: 1st Stretch & Fold
- 8:30 PM: 2nd Stretch & Fold
- Cover bowl with plastic wrap and let rise overnight on the counter, for 12-18 hrs @ 68 F.
The following morning…
- 6:30 AM: Check the dough (give it more time to rise, if needed). Shape into balls.
- 6:45- 8:00 AM: Second rise (give it for more time to rise, if needed). Make icing while dough is resting.
- 8:00 AM: Bake buns
- 8:30 AM: Brush with glaze… pipe icing on top when completely cool.
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Best Sourdough Hot Cross Buns
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 12 buns 1x
- Category: Sourdough Bread
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
We make these sourdough hot cross buns all year round. They’re delightfully fluffy, not too sweet, and enjoyed by all- especially the kids! If I’m pressed for time, I’ll do the glaze only and skip the cross.
A quick note about the flour: I use King Arthur bread flour for this recipe. It has a high protein content of about 12.7%. This is what gives the sourdough buns a lofty, high rise. If you’re using a different brand of flour, with a lesser protein content (i.e. Gold Medal) consider reducing the milk by 25 g for similar results.
Ingredients
For the Dough
- 240 g (1 cup) milk, whole or 2%
- 500 g bread flour (I use King Arthur)
- 50 g sugar (I use organic blonde cane sugar from Costco)
- 9 g fine sea salt
- 113 g (8 tbsp or 1 stick) unsalted butter, softened, cut into cubes (I use Kerry Gold)
- 100 g (1/2 cup) bubbly, active sourdough starter
- 1 large egg (50 g)
- 80 g (about a 1/2 cup) raisins, roughly chopped
- 2 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
For the Glaze
- 2 tbsp quality apricot jam (I like Bonne Maman)
- Splash of water
For the Cross
- 4 tbsp cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar, sifted
- 6 tsp half-n-half or milk
Instructions
Before you begin: This is an overnight dough which takes approximately 12-18 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. See my note below on how to speed up the rise time in chilly weather. Enjoy!
Step 1: Make The Dough
- Warm the milk in a small saucepan or microwave and set aside. Note: if you use cold milk straight from the fridge, the dough will take longer to rise.
- In the bowl of a stand mixer fitted with the paddle attachment: combine the flour, sugar, and salt. Add the softened butter, cube by cube, with the machine running. The goal is to evenly disperse the butter throughout the flour; rub any large pieces together with your fingertips.
- Add the warm milk, sourdough starter, and egg to the bowl. Mix for 1 minute to combine. With your hands, work the dough into a rough ball incorporating any dry bits of flour at the bottom. Cover the bowl with plastic wrap and rest for 30 minutes.
- Meanwhile, soak the chopped raisins in the vanilla extract.
- After the dough has rested, add the raisins (and any liquid), cinnamon, and pumpkin pie spice to the bowl.
- Using the dough hook, mix on medium-low speed, about #3 on a KitchenAid for 8 minutes. If the dough starts to climb up the side of the bowl, stop the machine and push it back down. The dough will be smooth and supple when finished. It should not stick to your hands. If it does, add a sprinkle of flour.
Step 2: Bulk Rise
Cover the bowl with plastic wrap and let rise overnight at room temperature (about 68 F) for 12-18 hours. The dough is ready when it has tripled in size. Optional Step: about 1 hour into the bulk rise, I like to do 1 set of stretch and folds. I’ll do another set about 1 hour later. This technique will speed up the bulk rise time and the overall volume of the baked buns. **See note below.
Step 3: Shape The Dough
- The following day, generously coat the bottom and sides of a 9×13-inch pan with butter; set aside.
- Remove the dough onto your work surface- no need to flour the surface first. Gently shape the dough into a log. Cut into 12 equal pieces, about 92 g ea.
- To shape into balls: working with one piece of dough at a time, fold the sides over towards the center. Flip it over, keep it on the counter, and roll it into a ball with the palm of your hand. Place the balls into the pan, evenly spaced, 3 across and 4 down.
Step 4: Second Rise
- Cover the pan with plastic wrap or a damp kitchen towel, and let rise at room temperature until the dough has doubled in size. This can take up to 2-3 hours at 68 F (see my note below). The dough should look very puffy and plump when ready. Do not rush this step; the buns will be dense.
- While the dough is resting, make the icing for the cross. In a small bowl, whisk the softened cream cheese, butter, powdered sugar, and half-n-half. Add additional liquid as needed; the texture should be thick enough to pipe. Put the icing into a ziptop bag with the tip snipped off, or in a squeeze bottle and refrigerate to firm up before using. You will not use all of the icing. Save the rest for another use.
Step 5: Bake The Dough & Glaze
- Preheat your oven to 400 F. Place the dough inside, center rack. Reduce the heat to 350. Bake for 28-30 minutes.
- Meanwhile, combine the apricot jam and a splash of water in a saucepan; set aside.
- Remove the buns from the oven. Brush the tops with some of the glaze while they’re still hot.
- When the buns are completely cool, pipe the cream cheese icing on top going in one direction first, and then the other. Serve the buns fresh at room temperature.
Notes
**Do not be alarmed if the dough is not ready at the 12 hour mark, especially if it’s colder than 68 F in your kitchen. It’s because of the cinnamon and pumpkin pie spice- it slows down the rise time. To speed things up, you can either place the dough in a proofing box set to 75-80 F. Or, preheat your home oven to 75-80 F and then shut it off immediately (use an oven thermometer to make sure it’s set to exactly 80 F and not higher!). Place the covered bowl of dough inside until it bulks up.
Comments
Jaclyn W. says
This recipe is perfect – FOLLOW THE TIPS – and read the full posting.
First bake was dense but delicious. Second bake so much better – I followed the tips.
Thank you for sharing! My family loves them on late sports practice nights.
Vickie says
Second time making these, my kitchen is cold so I did the bulk rise for around 28 hours this time. Made a half batch as prefer to eat them fresh but used one egg (so double what the recipe states), 2.5x fruit, and mixed spice (which I assume is similar to pumpkin spice) – came out great! Will be making these again now I’ve realised all the additives that go in the shop made ones!
Lisa says
I made these for Easter this year and was so impressed with how good they were! I love hot crossed buns and have been eating them since I was a kid but this recipe is the absolute best. They are light and yummy. I started earlier in the day than the author recommended as I wanted to ensure they would have enough time for the rise. I did not start early enough the next morning for baking but they still turned out amazing! I did use most of the frosting as I made larger crosses. I just cannot say enough about how great this recipe is! A+!!
Gau says
These are delicious but way too big! Next time I’ll divide into 15 or 20 buns! And do not eat when warm! Best when completely cooled.
Michelle says
Not sure what I have done wrong but my dough doesn’t seem to be rising. Even put it in a cool oven for an hour and nothing. 😟
Emilie Raffa says
Could it be your starter? Sourdough needs 3 things to rise: active starter, warm temp ideally, 72-75 F+ and adequate time. These 3 factors work together. It’s possible your starter was not active enough and/or the dough needed more time to rise in a warm spot.
Miriam Attard says
Is it possible to make these without the egg?
Joanna says
I made these over Easter weekend – they were great! It produced big, scrumptious buns with a lovely, soft, fluffy texture. I made a few minor modifications – instead of the cream cheese cross, I did a simpler more traditional water-flour mixture which was piped on before baking (I think I would do this again, for me the extra frosting is not needed). I also didn’t have apricot jam, so I glazed them with a heated golden syrup and water mixture. Finally, I added orange zest and a bit of lemon zest to the dough. ‘Pumpkin spice’ mix isn’t so much of a thing here in the UK, so I replaced it with pinches of nutmeg and clove. Thanks for the recipe, I’ll made these again!
Laurie says
This is the best hot cross bun recipe I’ve tried. The tray disappeared and I’m making a double batch for tomorrow. Thank you!
Marni Bowen says
These are so good!!!! This is my 2nd time making them. I use dried cherries because I am allergic to raisins. Thank you.
Pamela Harper says
The buns smell amazing. I am waiting for them to cool now before I pipe the cross. What did I do wrong if these did not brown? I mean they are the color of light wheat bread and the bottoms are lightly brown. I cooked them the full 30 minutes and I sliced one and it is done on the inside.
Kim says
I used my bread machine to make and proof the dough! Dough turned out perfect. Hand shaped and baked afterwards per the recipe. First time making these, and the family loved them!
Frankie Blake says
Hi, I am trying this recipe but it is so sticky I have had to add loads more flour. Now, I make normal sourdough bread all the time, and usually you don’t add more flour, you add water. I tried this initially but it doesn’t behave like normal sourdough hence adding more flour. It doesn’t look like it is rising either, even after trying to do a couple of stretch and pulls
so, should I add more starter before I go to bed and just wait or give up?
Soph says
Would it work to do a more traditional cross (just flour and water) baked on?
Emilie Raffa says
Yes, you can absolutely do that if you’d like.
Gabrielle Bacon says
These are the best hot cross buns I’ve made! Absolutely wonderful! No changes needed.
Emilie Raffa says
So glad you like them, Gabrielle! Thanks for your feedback :)
Alison A. says
having to make a second batch already as the first batch was devoured in 36 hours – they are the best!
Vicky says
Made these today !! They are fantastic
Michayla says
I feel like I have been unfaithful to my old yeasted bun recipe 😉 ….For all the years I have lived overseas I’ve had to bake my own and these were amazing. I didn’t think I’ll ever go back to my old recipe.
I don’t do the icing cross. I make a flour, sugar and water paste and pipe the crosses on the buns after the 2nd proofing just before popping them in the oven.
Thank you for this recipe!
Kristina Yoder says
These came out so great! So fluffy and wonderful with the contrasting flavors of the cinnamon and the glaze. This may seem like a dumb question but if I bake these in a foil cake pan will I get the same results I got baking them in a regular cake pan? Thank you!
Arleen S. says
Excellent Hot Cross Buns, I will definitely make the recipe again – spouse approval….
Abi says
Fantastic recipe! This is my first time baking anything other than a standard bread boule with my starter and they’ve turned out perfectly!
Linda says
I don’t have a stand mixer. Is it possible to mix by hand and do more stretch and folds?
Tamara says
I was wanting to know this too
Nora says
I kneaded by hand for the same 8 minutes & mine came out great. Did the recommended amount of stretch & folds.
Julie says
Always in search of a great Hot Cross Bun recipe for Easter. This is recipe is worth the wait, lots of patience involved! For personal choice I would add double the fruit including some mixed candles peel and I didn’t chop the raisins. Also up the spices hopeful that won’t have a detrimental effect on the rising of the dough. Great recipe thanks!
Emilie Raffa says
Sounds fantastic. Thank you for the suggestions- double the fruit is always good!
Sue from the blue mountains says
I made these today ! They are amazing ! And soft … I started at 11pm and cooked at 3.30 pm and they were delicious . I used ready made icing with a piping nib … made my own pumpkin spice … yum … so yum !
Emilie Raffa says
I’m so glad! Thanks for the feedback! xx
Bobbob says
Thank you so much for this awesome recipe, first time success – Everyone loved them and could not believe the success as my sour dough breads have been a bit heavy. This was light and fluffy -totally delicious !
Emilie Raffa says
This is so great to hear, thank you. Glad you enjoyed them! Combining softened butter with the flour first before adding the rest of the ingredients is the secret to a successful light and tender texture.
June says
I made this and it was really fluffy and soft buns:) I will make this on Easters from now on.
Thanks for delicious recipe.
Emilie Raffa says
You’re very welcome, June! Glad you liked them :)
Jo Wall says
Haven’t made these yet but have loved all your other recipes. I don’t have a mixer – would this work if I knead/mix by hand? Or is the dough too sticky? Thanks! Jo
Emilie Raffa says
Yes. The dough will be a little sticky, especially if you live in a warm climate. But it’s doable on a marble surface (or pastry board if you have one), with a little extra flour for dusting as needed.
Dana Zia says
I made these and they are the BOMB! Tender and moist crumb, easy to make (for sourdough) and DELICIOUS! Thank you! I’m going to make them savory tonight.. maybe roasted garlic with rosemary?
Emilie Raffa says
Savory sounds incredible. Did you end up trying the rosemary and roasted garlic version? I happen to love this particular combo… I have a recipe for regular artisan sourdough using both of these delicious ingredients and it’s delicious.
Dana Zia says
I definitely made them that way and they were fabulous. Made them so many ways now, I’ve forgotten! 🤣
Morgan Esperance says
I have a cold kitchen so started early anticipating an 18 hour rise. About to put them in the oven and they look incredible. This is the second year and likely becoming a permanent tradition.
Desiree says
I made these today and OMG – this is probably the best bread I have ever made! The buns were tender and perfect!
They took longer on both rises than I thought but well worth the wait. So glad I made them. Delicious! Would absolutely make them again!
Shelley Landbsurg says
I’m waiting for the ruse. It’s been 12 hours so still time yet. I made these last Easter and loved them so fingers crossed !
Ann Clay says
I made this recipe the first time. It took a little long to rise as I don’t have a proofing box. However the buns turned out perfect. Very soft and moist
Will definitely make for Easter !
Marg says
Hi Emilie
I always make your country farmhouse white & I do the overnight in the fridge. Works fabulously. With these hot cross buns, I’ve started making in a larger tin which saves the time with rolling buns. I now add a total of 8 teaspoons of spice mixture which takes a bit longer but It makes a SENSATIONAL spicy fruit loaf. My one question is, can I put in fridge after it has tripled in size, as sometimes my schedule sometimes doesn’t allow morning baking. I love love your hints and tips.
Renee B says
I’ve just pulled mine out of the oven and they look amazing! I added a tablespoon of instant coffee to the milk, and some choc chips in the stretch and folds and now have mocha hot cross buns. Great recipe, really easy to follow. I’ll be making more! Thank you!
Amelia says
Love all of your recipes I’ve tried so far! Hoping to make these for a girls trip but would like to bake them fresh. Can I do everything up to shaping them in the pan then store in the fridge for 12-24hrs before baking? Thanks :)
Maria says
Hi Emilie,
I made these HCBs for Easter this year but forgot to leave a comment and rating for you. Five stars isn’t a high enough rating. Your hot cross buns are the best I have ever eaten, let alone baked. Even the HCBs I have bought from boutique bakeries don’t come close to yours.
Thank you for sharing your recipes and all the hints you provide. My sourdough baking has improved so much since I found your website and then received your book,
‘Artisan Sourdough Made Simple’ as a birthday gift from my lovely daughter.
We especially love your sourdough bagels and bread. Your Busy Morning Breakfast Cookies are a family favourite and are baked often.
As I write this comment I am waiting for my starter to become bubbly and active enough for me to make a batch of your HCBs. Without the crosses they will be referred to as the Clever Carrot Spiced Fruit Buns.
Warmest regards,
Maria from Adelaide, South Australia.
Robin Gallant says
FANTASTIC! Moist, fluffy and flavor-filled!
Laura says
Your sourdough hot cross bun recipe is, by far, the best one I’ve ever made! The starter I used wasn’t recently fed, tho’ it was visibly healthy. I did the two stretches you recommended which yielded surprising rise; if I hadn’t, I agree that my rolls would have been more dense. I used blood orange jam to coat the rolls after cooking. Now, one day after baking, these rolls are as delectable as they were yesterday: perfectly cooked, airy, spongy, slightly brown in color, and with an enticing fragrance. YUM! Thanks for this great, fool-proof recipe, Emilie! An absolute favorite!
Dani says
Made these this weekend and the buns turned out beautifully. Subbed oatmilk, and used dried currants & candied orange peels soaked with a little rum + vanilla. I dont have pumpkin pie spice so I freehanded with an assortment of baking spices and they were gorgeous.
I might try making a tangzhong next time to retain tenderness (but these were completely gone within a day or two so likely not necessary).
Rachel says
Absolutely amazing! I soaked my raisins both in vanilla extract and triple sec. And I used the syrup from a mulberry jam I had. The dough was super wet when I first mixed it, so I did add another tablespoon or two of flour.
Holy moly, this was one of the best recipes I have found in a long time! It was like taking a bite of heaven! Thank you!
(I wish I could post a picture! They worked so well!)
Emilie Raffa says
Love love love the idea of a triple sec and vanilla soak. Yum. I can literally smell the aroma from here! The mulberry jam syrup sounds unique too- what an incredible flavor trio.
Dana says
Wow wow wow. My first experience making or eating a hot cross bun. These turned out beautifully. They were light and tender. Added orange zest to both the bun and icing. These will be a new Easter tradition. Thank you!!
Emilie Raffa says
Orange zest sounds absolutely delicious! Great idea, thank you :)
Emily says
Hi! This is my third time making my own sourdough bread. It has been rising for 18+ hours and hasn’t budged. What do you think I did wrong?
Emilie Raffa says
Hi Emily! There are 3 main factors that dictate the rise time of sourdough: Temperature, sourdough starter strength, and time.
For temperature, make sure the dough is rising in a warm spot, ideally 75+ F to give it a boost.
For starter strength, if it’s not strong, your bread dough will not rise. Next time, do the float test to double check before making the dough (read more about that here).
And finally, time: give it as much time as it needs (after troubleshooting the first two points here). It will happen!
Note: the cinnamon in this particular dough will slow down the rise considerably. Just something to observe as well. Have a look at this post too for more info: Why Won’t My Sourdough Bread Rise?
Good luck! :)
Rikki Herold says
I followed your directions exactly and they turned out great!!! Thank so much for the recipe!
Emilie Raffa says
You’re very welcome, Rikki! Enjoy :)
Happie says
What a delightful Sunday morning read!
This is so fun, my family will love to have these next weekend, perfect timing!
Question: Can you soak the raisins in vanilla & rum? Thinking of the classic rum & raisin combo… that would be a hit with the adults for sure. Any ideas or advice?
Thank you for always bringing something fun “to the table”!
(Review provided by a support team member for theclevercarrot.com)
Emilie Raffa says
ABSOLUTELY! Vanilla and rum soaked raisins sounds amazing. I’d do a 50/50 blend. Thanks for the suggestion! And your kind feedback :)
Haley Kirkpatrick says
Planning on making these again this year. They were so yummy last year! We’ve moved to the UK, and I’m without my stand mixer. Do you have any recommendations on kneading time if you’re doing that by hand? Thanks so much!
Emilie Raffa says
Haley, this is a great question. I would hand knead the dough for approximately 6-8 minutes if possible. You won’t be able to knead it in the traditional sense- it’s sticky. But folding the dough over itself several times, pushing it around as you go will help. This is your bread! Make sure to flour your work surface.
Haley Kirkpatrick says
Thanks so much! I’m making these again this year and completely forgot I’d asked this same question a year ago. Glad my past self asked and I’m grateful to have your answer.
Cat says
SO good! Worked really well for me, and I did a traditional cross because anything else would feel wrong to me as a Brit, though I bet the cream cheese version would taste amazing. Thank you!
Emilie Raffa says
Hi Cat! I totally get it ;) I’m glad it worked out the traditional way too.
Rose says
I have never seen cream cheese icing as a cross before. The cross is made out of dough and rises and bakes with the bun! Is this an American variation?
Emilie Raffa says
Hi there! Yes: it’s an American variation. I talk about it in the post :)
Louie says
I cannot find a starter? How do I make one for this recipe and what time frame?
Thanjavur
Emilie Raffa says
Hi there! Make a sourdough starter following the step by step instructions here. For timing, it will be ready in 7 days (or more). However, once it’s established, you’ll only need to feed and activate prior to baking (this should only take a few hours depending on temperature). Hope this helps!
Janis says
Lovely recipe but I find my dough doesn’t rise much. I leave it in my kitchenaid bowl n it only comes up halfway. And second rise as well not plump. I tried putting in the oven but make not much difference.
Also can I leave the second rise in the fridge overnight? Thanks
John Woodhull says
I made these for last Sunday morning; all parts of the recipe worked well and I thought the buns came out great. I did change things a little by making a preferment using the ratio of sugar/flour/water in the recipe to get my sourdough used to higher osmotic pressures so it would have a jump start when making the initial dough mix; this worked vey nicely, gas production was robust after a short lag only. When I checked on the dough very early the next morning the dough was starting to burst out of the container. The final rise was quick and the buns came out perfectly I thought.
Sadie says
Excellent hot cross buns. I’ve tried at least a dozen recipes, both yeasted and sourdough, and these buns are some of the best. The crumb is soft but slightly chewy, they’re picture perfect, and they taste great. The dough is slightly tacky, but handles beautifully. I added a few flavor enhancements (barley malt syrup, orange zest, allspice, nutmeg, cardamom, cloves, mace, a drop of butter rum oil) and soaked the raisins in rum, but otherwise followed the recipe. Did two S&F’s at the start of the bulk fermentation. I piped a pastry cross so that the buns would toast easily, and brushed the baked buns with a simple syrup which made them nice and shiny but not sticky. There’s very little hands-on time with these and the recipe seems foolproof!
peter g says
We made your hot cross buns – and they were the best that we have ever made. The texture, especially, was what struck us. Our kitchen seems to be a mite colder than yours, and the buns took 3 or 4 months to rise/cook (OK, 23 hours or so), but no matter – the result [breakfast this morning] was delicious. I also tried the ‘high hydrogenation sourdough’ recipe from your book = for supper tonight, the ‘holy grail’ – holes, holes! – attained, as they say. [Again, our kitchen is colder, etc. etc.] So not only did I feel morally bound to order your book, I am happy to have done so. Stupidly, though, I did it through Amazon instead of here, as that is where I saw the recipe – but I hope that’s okay. BTW, we have been making sourdough bread for the last twenty-five years (no exaggeration; we started when we were students, when we couldn’t afford to buy edible bread from the one excellent but unaffordable bakery in town; fortunately our excellent but free public library had a great cookbook selection); all to say, we will ignore the ‘beginner’s guide’ rubric on the cover of the book. Best wishes!