This overnight recipe makes the best sourdough hot cross buns that are fluffy, and slightly tangy, perfect for a family Easter tradition or any special occasion. The dough is prepared the night before, so you can wake up to freshly baked buns as the bunny leaves your house. The sourdough starter adds a delicious depth of flavor, and the overnight method helps to develop the perfect texture and digestibility to this delicious traditional hot cross buns recipe.

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What is the significance of hot cross buns?

Hot cross buns have deep religious and cultural significance, especially in Christianity:

1. Christian Symbolism: The cross on top represents the crucifixion of Jesus Christ, and the buns are traditionally eaten on Good Friday to honor his sacrifice.
2. Spices: The spices inside, like cinnamon and clove, symbolize the spices used to prepare Jesus’ body for burial.
3. Tradition and Superstition: Historically, hot cross buns were believed to bring good luck, protect against bad spirits, and even prevent mold if baked on Good Friday.
4. Easter and New Life: The buns symbolize the resurrection of Jesus and the renewal of life, often shared with family and friends during the Easter season.

In short, hot cross buns are a symbol of God’s sacrifice, new life, and community with others.

Tips for Sourdough Hot Cross Buns

• Sourdough Starter: Make sure your sourdough starter is active and bubbly before using it. If your starter is a bit slow, let the dough ferment for longer at room temperature to ensure a good rise.
• Dough Temperature: If your kitchen is particularly cold, you can place the dough in a warm spot (like inside an oven with the light on) during the initial rise.
• Rising Time: Depending on the activity of your sourdough starter and room temperature, the rise times may vary. Just keep an eye on the dough and let it double in size.
• Cross Decoration: For a traditional look, the cross can be piped with a simple flour and water paste. If you’d like a more flavorful cross, you can also use icing (powdered sugar and milk) once the buns have cooled.

Enjoy these soft, tangy sourdough hot cross buns fresh from the oven or toasted with a pat of butter. They are perfect for Easter breakfast or a special treat any time of year!

Equipment Needed

Large bowl

Pastry brush

Bowl scraper

Stand mixer with paddle attachment

Ingredients for the Hot Cross Bun Dough

For the Dough:

• 1/2 cup (100g) active sourdough starter (fed and bubbly)
• 3/4 cup (240g) whole milk (around 110°F/43°C)
• 1/2 cup (118g) unsalted butter, melted
• 1/4 cup (50g) sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 4 cups (500g) all-purpose white flour, (or strong white bread flour) plus extra for dusting
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup (75g) dried fruit (optional: you can use a mix of dried fruit like raisins, dried cranberries, or candied ginger, i just used raisins)
• 1 tablespoon orange zest (optional)

For the Cross:

• 1/4 cup (35g) all-purpose flour
• 1/4 cup (60ml) water
• Pinch of salt

For the Glaze:

• 1/4 cup (60g) apricot jam or honey

Hot Cross Bun Recipe

1. Prepare the Dough (Night Before):

• In a large mixing bowl, combine the sourdough starter, warm milk, melted butter, sugar, eggs, and vanilla extract. Mix until smooth.

• In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.

• Add the currants (or dried fruit), candied peel, and citrus zest if using. Mix until evenly distributed.
• Knead the dough on a lightly floured surface for about 8-10 minutes, or until the rough ball becomes smooth, elastic, and no longer sticky. Alternatively, you can use a stand mixer with a dough hook attachment on medium-low speed. Scrape down the sides of the bowl, if needed.

• Once kneaded, shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap.
• Let the dough rise in a warm place for 1-2 hours, for the first rise, until it has visibly expanded. Then, refrigerate overnight for at least a 12 hour rise time, to allow the dough to ferment and develop flavor.

2. Shape the Buns (Morning Of):

• The next morning, after the final rise, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes.
• Turn the bread dough out onto a lightly floured work surface and divide it into 12 equal portions (about 91g each). Roll each portion into a tight dough ball.

• Arrange the dough balls in a greased 9×13-inch baking dish or a similar-sized pan, leaving a little space between each bun.

• Cover the buns loosely with a damp cloth and let them rise at room temperature for 2-3 hours, or until they are puffy and have nearly doubled in size.

3. Prepare the Cross:

• While the buns are rising, make the cross paste. In a small bowl, combine the flour, water, and a pinch of salt to form a thick flour paste.
• Transfer the paste to a piping bag or a plastic sandwich bag with the tip cut off.
• Once the buns have finished rising, pipe a cross over the top of the buns.

4. Bake the Buns:

• Preheat your oven to 350°F (175°C).
• Bake the buns for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
• While the buns are baking, prepare the glaze. Heat the apricot jam or honey in a small saucepan over low heat until it melts. Strain to remove any solids, if needed.

5. Glaze and Serve:

• As soon as the buns are out of the oven, brush the top of the dough with the warm sugar glaze to give them a beautiful shine.

• Let the buns cool in the pan for about 10 minutes, then transfer them to a wire rack to cool slightly before serving.

More Sourdough Recipes

Pumpkin Sourdough Bread Recipe with Cranberries 

Easy Sourdough Pumpkin Cranberry Quick Bread Recipe

The Best Sourdough Banana Nut Bread Discard Recipe

The Best Sourdough Zucchini Bread Discard Recipe

Easy Sourdough Discard Peach Quick Bread Recipe

The Best Sourdough Hot Cross Buns Overnight Recipe

This overnight recipe makes the best sourdough hot cross buns that are fluffy, and slightly tangy, perfect for a family Easter tradition or any special occasion.

Print Pin

Course: Appetizer, Breakfast, Dessert, Side Dish, Snack

Cuisine: American

Keyword: Active Sourdough Starter, bowl, cookie, cookies, discard, dough, flavor, ingredients, Sourdough, sugar

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 17 hours hours 25 minutes minutes

Servings: 0

Author: Stephanie

Equipment

• Large bowl
• Pastry brush
• Bowl scraper
• Stand mixer with paddle attachment

Ingredients

For the Dough:

• 1/2 cup 100g active sourdough starter (fed and bubbly)
• 3/4 cup 240g whole milk (around 110°F/43°C)
• 1/2 cup 118g unsalted butter, melted
• 1/4 cup 50g sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 4 cups 500g all-purpose white flour, (or strong white bread flour) plus extra for dusting
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup 75g dried fruit (optional: you can use a mix of dried fruit like raisins, dried cranberries, or candied ginger, i just used raisins)
• 1 tablespoon orange zest optional

For the Cross:

• 1/4 cup 35g all-purpose flour
• 1/4 cup 60ml water
• Pinch of salt

For the Glaze:

• 1/4 cup 60g apricot jam or honey

Instructions

Prepare the Dough (Night Before):

• In a large mixing bowl, combine the sourdough starter, warm milk, melted butter, sugar, eggs, and vanilla extract. Mix until smooth.
• In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
• Add the currants (or dried fruit), candied peel, and citrus zest if using. Mix until evenly distributed.
• Knead the dough on a lightly floured surface for about 8-10 minutes, or until the rough ball becomes smooth, elastic, and no longer sticky. Alternatively, you can use a stand mixer with a dough hook attachment on medium-low speed. Scrape down the sides of the bowl, if needed.
• Once kneaded, shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap.
• Let the dough rise in a warm place for 1-2 hours, for the first rise, until it has visibly expanded. Then, refrigerate overnight for at least a 12 hour rise time, to allow the dough to ferment and develop flavor.

Shape the Buns (Morning Of):

• The next morning, after the final rise, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes.
• Turn the bread dough out onto a lightly floured work surface and divide it into 12 equal portions (about 91g each). Roll each portion into a tight dough ball.
• Arrange the dough balls in a greased 9×13-inch baking dish or a similar-sized pan, leaving a little space between each bun.
• Cover the buns loosely with a damp cloth and let them rise at room temperature for 2-3 hours, or until they are puffy and have nearly doubled in size.

Prepare the Cross:

• While the buns are rising, make the cross paste. In a small bowl, combine the flour, water, and a pinch of salt to form a thick flour paste.
• Transfer the paste to a piping bag or a plastic sandwich bag with the tip cut off.
• Once the buns have finished rising, pipe a cross over the top of the buns.

Bake the Buns:

• Preheat your oven to 350°F (175°C).
• Bake the buns for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
• While the buns are baking, prepare the glaze. Heat the apricot jam or honey in a small saucepan over low heat until it melts. Strain to remove any solids, if needed.

Glaze and Serve:

• As soon as the buns are out of the oven, brush the top of the dough with the warm sugar glaze to give them a beautiful shine.
• Let the buns cool in the pan for about 10 minutes, then transfer them to a wire rack to cool slightly before serving.