Sourdough Hot Cross Buns Recipe

Sourdough Hot Cross Buns Recipe

Whether or not your celebrate Easter, these hot cross buns are a delicious excuse to refresh your sourdough starter!

Fermented foods, like sourdough, are better for your gut because good bacteria have already begun digesting the food for you. This makes more nutrients from the food available to your body and goes a bit easier on your digestive system.

These buns are a treat though! Packed with sweet fruit, spices and a touch of sugar and honey they are the perfect treat to enjoy over the long weekend.

sourdough hot cross bunsIf you don’t have your own sourdough starter, check out our video tutorial that shows you how with just two simple ingredients: flour and water!

These hot cross buns are slow fermented overnight in the fridge, so while they are simple to make they do require you to be home for a day or so.

Sourdough Hot Cross Buns Recipe


  • 60g butter, melted
  • 150g sourdough starter (at 100% hydration)
  • 500g white bakers flour
  • 50g raw sugar
  • 5g salt
  • 200g milk
  • 1 egg
  • 50g mixed peel
  • 100g sultanas
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp cloves
  • Runny honey, for glazing

sourdough hot cross buns


Mix all dough ingredients and knead until smooth. Let rest one hour.

First stretch and fold: In the bowl, stretch one side of dough out and then fold it over itself. Rotate 90 degrees and repeat this step. Repeat rotation and fold two more times. Let rest 30 minutes.

Second stretch and fold: as per first stretch and fold above. Let rest 30 minutes.

Third stretch and fold: as per first stretch and fold above. Let rest 30 minutes.

Cover and place in refrigerator overnight.

Next morning shape into 12 buns.

Place buns in a greased pan to rise for 2 hours or until doubled in size.

Preheat oven to 200c.

For crosses:

  • ½ cup flour
  • 5 tbsp water

Mix to a smooth paste.

Put into an icing bag. Pipe crosses on buns.

Place buns in hot oven and bake for 10 minutes.

Rotate pan, bake another 10 mins until golden.

Remove from oven and glaze while hot with honey.

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Comments (5)

  1. Avatar

    thank you! i’ve been making sourdough hot cross buns for years, but my recipe is temperamental. look forward to trying this one!

    Apr 9, 2020 Reply
  2. Avatar

    Very new to this your recipe calls for 150g sour dough starter at 100% hydration so do I need to add more flour and water to this 150g or just follow your recipe as is? thanks

    Apr 10, 2020 Reply
    • Avatar

      Hi Kim, starter hydration refers to how “wet” your sourdough starter is, and it all comes down to how you feed your starter. If you feed your starter with the standard 1 part water to 1 part flour, then you’re good to go with 150g of your ripe starter (the amount of “wet” you add to your starter is 100% of the amount of water, hence 100% hydration). If you work with a stiffer starter you’ll need to add a little more water to the recipe to get the right consistency or build a 100% hydration levain a few hours before you begin this recipe. Hope that helps!
      -Maude for the Pip Team

      Maude Farrugia
      Apr 10, 2020 Reply
  3. Avatar

    After overnight refrigeration of the dough I found I needed a much longer rising time for the buns. I had mine in a warm space for 14 hours to get the rise I needed. This maybe due to my location in Southern Australia where the weather is now cool. Next time I would rise the dough overnight out of the fridge like I do for my usual sourdough loaf. I will definitely make again as after the lengthy wait the buns are just delicious and I like the flavor even better than the bun recipe I have made for years using yeast. Thanks for sharing the recipe.

    Jenny Cox
    Apr 10, 2020 Reply
    • Avatar

      Thanks for your feedback Jenny! We’re in Melbourne, so pretty far south. But we use a starter that performs well under chilly circumstances, so if your starter needs an ambient overnight proof I’d certainly try that for your next batch. Hopefully they’ll be ready a bit quicker!
      Maude for the Pip Team

      Maude Farrugia
      Apr 11, 2020 Reply

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