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Fluffy Sourdough Hot Cross Buns Recipe with Spiced Raisins Easy and Perfect for Easter

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These fluffy sourdough hot cross buns feature a tender, slightly sweet crumb with a tangy depth from sourdough and cozy spiced raisins, perfect for Easter or a comforting breakfast.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter, bubbly and fed within last 4 hours
  • 400g (3 1/4 cups) all-purpose flour
  • 250ml (1 cup) whole milk, warmed to about 100°F (38°C)
  • 75g (1/3 cup) granulated sugar
  • 50g (3 1/2 tbsp) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tsp salt
  • 150g (1 cup) golden raisins
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp finely grated orange zest
  • 100ml (1/3 cup) warm water
  • 1 tbsp honey (optional, for soaking syrup)
  • 75g (1/2 cup) all-purpose flour (for cross)
  • About 60ml (4 tbsp) water (for cross paste)
  • 2 tbsp apricot jam, warmed and strained (for glaze)

Instructions

  1. Soak the raisins: In a small bowl, combine golden raisins, warm water, honey, cinnamon, cloves, and orange zest. Let soak for 15 minutes.
  2. Mix the dough: In a large bowl or stand mixer, combine sourdough starter, warmed milk, sugar, and egg. Stir until smooth. Add flour and salt, mixing until a shaggy dough forms. Add softened butter in small pieces, kneading until elastic and smooth (8-10 minutes by hand or 5 minutes in mixer).
  3. First rise: Cover dough with damp towel or plastic wrap and let rise at room temperature for 3-4 hours until doubled in size.
  4. Add raisins and shape: Drain soaked raisins, reserving soaking liquid. Fold raisins gently into dough. Divide dough into 12 equal pieces (~90g/3 oz each). Shape into smooth balls and place on parchment-lined baking sheet, slightly touching.
  5. Second rise: Cover and let buns rise for 1-2 hours until puffy and almost doubled.
  6. Prepare cross paste: Mix flour and enough water to form a thick, pipeable paste. Transfer to piping bag or ziplock with corner snipped. Pipe crosses over each bun.
  7. Bake: Preheat oven to 375°F (190°C). Bake buns on middle rack for 20-25 minutes until golden brown and hollow sounding when tapped.
  8. Glaze and cool: Warm apricot jam and brush over hot buns. Let cool slightly before serving.

Notes

Use a lively, active sourdough starter for best rise and flavor. Warm milk and room temperature ingredients help fermentation. Soak raisins to keep them plump and juicy. If buns brown too quickly, tent with foil halfway through baking. Let buns cool at least 10 minutes before slicing to avoid gummy crumb. Dough can be refrigerated overnight after first rise for convenience.

Nutrition

Keywords: sourdough hot cross buns, spiced raisins, Easter buns, homemade bread, fluffy buns, sourdough baking, holiday baking

Find it online: https://blairrecipes.com/fluffy-sourdough-hot-cross-buns-recipe-with-spiced-raisins-easy-and-perfect-for-easter/