Sourdough Hot Cross Buns | No refined Sugar

Who can resist the warm, sweet spicy smell of fresh hot cross buns? Hot cross buns are a traditional Easter time treat. This sourdough hot cross bun recipe has no refined sugar and no commercial yeast.

My kids loved making these today, and they were our quick and easy lazy-mum dinner tonight.

Please read: This information is provided for educational purposes only and is not intended to treat, diagnose or prevent any disease. We encourage you to make your own health care decisions in partnership with a qualified health care professional.

This post contains affiliate links, this means at no extra cost to you, we make a commission from sales. Please read our Disclosure Statement

To make these Easter buns you will need 1 cup of active sourdough starter. If you find yourself caught short, do not fear – you can add 2 teaspoons of commercial yeast to the warmed milk and add about another 1/2 cup of water.

Yield: 12

Traditional Sourdough Hot Cross Buns

Traditional Sourdough Hot Cross Buns

These spiced Easter buns contain no refined sugar.

Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 4 hours
Total Time 5 hours

Ingredients

  • 5 Cups White Flour
  • 1 Cup Active Sourdough Starter
  • 2 Cups Milk
  • 1/3 Cup Honey
  • 2 teaspoons Salt
  • 2 teaspoons Ground Cinnamon
  • 2 teaspoons Mixed Spice
  • 1 Cup Sultanas or Raisins
  • 1/4 Cup Mixed Peel, Optional

Instructions

  1. 8-12 hours before you want to make these buns feed up your sourdough starter with 1/2C flour and 1/3C water.
  2. In a pot put the milk and honey and heat to blood temperature.
  3. In a large bowl put all the rest of the ingredients.
  4. Combine all ingredients in the bowl and knead. Add up to an extra 1/2C water if required to get a soft dough. Knead the dough for 5-10 minutes.Who can resist the yeasty, sweet, spicy smell of hot cross buns out of the oven? These traditional sourdough easter buns will not fail you. And they are refined sugar free.
  5. Divide the dough into 12 equal portions and shape into buns.Who can resist the yeasty, sweet, spicy smell of hot cross buns out of the oven? These traditional sourdough easter buns will not fail you. And they are refined sugar free.
  6. I like to flatten them out and then fold all the edges underneath, leaving a smooth top.
  7. Place in a lined or very well greased pan, with 1/2 an inch gap between them. Cover with a damp tea towl and leave somewhere nice and warm to rise for 3-5 hours.Who can resist the yeasty, sweet, spicy smell of hot cross buns out of the oven? These traditional sourdough easter buns will not fail you. And they are refined sugar free.
  8. In a small bowl combine 3 tablespoons of flour and 2-3 tablespoons of water to make a thick paste. Use a icing bag to make the crosses in the top.Who can resist the yeasty, sweet, spicy smell of hot cross buns out of the oven? These traditional sourdough easter buns will not fail you. And they are refined sugar free.
  9. Bake in a hot (380F / 200C) oven for 35 minutes. Remove from the oven and brush with a little honey. Return to the oven for 5 minutes.
  10. Serve fresh and warm with lashings of butter.Who can resist the yeasty, sweet, spicy smell of hot cross buns out of the oven? These traditional sourdough easter buns will not fail you. And they are refined sugar free.
Please Pin and share with your friends and family.

Who can resist the yeasty, sweet, spicy smell of hot cross buns out of the oven? These traditional sourdough easter buns will not fail you. And they are refined sugar free.

 [wpurp-searchable-recipe]Traditional Sourdough Hot Cross Buns – These spiced Easter buns contain no refined sugar. – White Flour, Active Sourdough Starter, Milk, Honey, Salt, Ground Cinnamon, Mixed Spice, Sultanas or Raisins, Mixed Peel (Optional), , 8-12 hours before you want to make these buns feed up your sourdough starter with 1/2C flour and 1/3C water.; In a pot put the milk and honey and heat to blood temperature.; In a large bowl put all the rest of the ingredients.; Combine all ingredients in the bowl and knead. Add up to an extra 1/2C water if required to get a soft dough. Knead the dough for 5-10 minutes.; Divide the dough into 12 equal portions and shape into buns.; I like to flatten them out and then fold all the edges underneath, leaving a smooth top.
; Place in a lined or very well greased pan, with 1/2 an inch gap between them. Cover with a damp tea towl and leave somewhere nice and warm to rise for 3-5 hours. ; In a small bowl combine 3 tablespoons of flour and 2-3 tablespoons of water to make a thick paste. Use a icing bag to make the crosses in the top.; Bake in a hot (380F / 200C) oven for 35 minutes. Remove from the oven and brush with a little honey. Return to the oven for 5 minutes.; Serve fresh and warm with lashings of butter.; ; – – Baking – Cook – Sourdough – Make your own – Recipe – Return to the old ways – Sourdough[/wpurp-searchable-recipe]

Leave a comment

Subscribe To Our Newsletter

Grab your freebies! Herbal Medicine eBook, Sourdough tips sheet AND a list of nitrogen fixing plants. Sign up for our Fresh From the Farm newsletter and get our exclusive content, discounts and updates. All goodness. No spam.

You have Successfully Subscribed!