This post was most recently updated on March 18th, 2020
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.
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My kids loved making these today, and they were our quick and easy lazy-mum dinner tonight.
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.
[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]