Overnight Sourdough Hot Cross Buns – Naturally Sweetened & Full of Flavour

There’s something special about homemade hot cross buns, especially when made with naturally fermented sourdough. Not only do these buns develop a deep, complex flavour, but sourdough fermentation also offers digestive benefits, making them easier to tolerate than traditional yeasted buns. The long fermentation process helps break down gluten and phytic acid, improving nutrient absorption and digestion – a great option for those with sensitive stomachs.

These no refined sugar, these hot cross buns are naturally sweetened with puréed raisins and finished with a zesty orange glaze, creating a subtly sweet and spiced flavour without the need for processed sugars. They’re the perfect Easter treat that’s both wholesome and delicious!

Sourdough Hot Cross Buns Recipe

Ingredients:

Dough:

• 600g bread flour

• 10g salt

• 125g softened butter

• 250ml warm milk

• 1 egg

• 100g active sourdough starter

• 350g raisins (100g whole, 250g blended)

• 1 tbsp vanilla

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp ginger

• ½ tsp cloves

• Zest of 4 oranges

Cross:

• 75g flour

• 100ml water

Glaze:

• Juice of 4 oranges, reduced by half

Method:

Day 1 – Preparing the Dough

1. Feed your sourdough starter ahead of time to ensure it is active and bubbly before baking (see my other blog post on how to feed and maintain a sourdough starter).

2. In a stand mixer, combine bread flour and salt.

3. Add the softened butter and mix until the dough takes on a slight yellow colour and has a crumbly texture, similar to sand.

4. In a saucepan, warm the milk until just warm to the touch. Whisk into the egg to temper it, then pour the mixture into the flour along with the active sourdough starter.

5. Using a dough hook, mix on medium speed for 5-10 minutes, until the dough is well combined and pulls away from the sides of the bowl. Let rest for 1 hour.

6. Meanwhile, soak 250g of raisins in boiling water for 10 minutes, then strain and blend into a smooth purée.

7. Add the raisin purée, whole raisins, vanilla, spices, and orange zest to the dough. Mix on low speed until fully incorporated.

8. Transfer the dough to a large bowl, cover with cling wrap, and ferment overnight (8-12 hours).

Day 2 – Shaping, Proving & Baking

1. In the morning, divide the dough into 12 equal pieces, roll into balls, and place close together in a lined baking tray. Cover with cling wrap and prove for 1 hour.

2. Preheat oven to 180°C.

3. Juice the 4 oranges and simmer in a saucepan over medium heat until reduced by half. Set aside.

4. To make the crosses, mix flour and water until thick but pipeable. Transfer to a piping bag, snip the tip (~3mm wide), and pipe crosses over the buns.

5. Bake for 25-35 minutes, or until golden brown.

6. While still warm, brush the buns with the orange glaze for a naturally sweet, zesty finish.

7. Enjoy warm or toasted with a spread of butter!

A Naturally Sweet & Flavourful Easter Treat

These overnight sourdough hot cross buns are the perfect combination of spiced, fruity, and subtly sweet, without the need for refined sugar. The long fermentation makes them easier to digest, and the orange glaze adds a refreshing, citrusy touch.

Want to start making sourdough, but dont know where to start? Check out my blog post on How to Start and Maintain a Sourdough Starter.

Whether you enjoy them fresh or toasted, they’re a wholesome and delicious way to celebrate Easter. Let me know if you give them a try!