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Just baked sourdough buns for The Best Sourdough Hot Cross Buns Overnight Recipe.
Stephanie

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 17 hours 25 minutes
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Dough:
  • ½ cup 100g active sourdough starter (fed and bubbly)
  • ¾ cup 240g whole milk (around 110°F/43°C)
  • ½ cup 118g unsalted butter, melted
  • ¼ 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 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ 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:
  • ¼ cup 35g all-purpose flour
  • ¼ cup 60ml water
  • Pinch of salt
For the Glaze:
  • ¼ cup 60g apricot jam or honey

Equipment

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

Method
 

Prepare the Dough (Night Before):
  1. In a large mixing bowl, combine the sourdough starter, warm milk, melted butter, sugar, eggs, and vanilla extract. Mix until smooth.
  2. 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.
  3. Add the currants (or dried fruit), candied peel, and citrus zest if using. Mix until evenly distributed.
  4. 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.
  5. 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.
  6. 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):
  1. The next morning, after the final rise, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes.
  2. 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.
  3. Arrange the dough balls in a greased 9x13-inch baking dish or a similar-sized pan, leaving a little space between each bun.
  4. 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:
  1. 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.
  2. Transfer the paste to a piping bag or a plastic sandwich bag with the tip cut off.
  3. Once the buns have finished rising, pipe a cross over the top of the buns.
Bake the Buns:
  1. Preheat your oven to 350°F (175°C).
  2. Bake the buns for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
  3. 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:
  1. 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.
  2. Let the buns cool in the pan for about 10 minutes, then transfer them to a wire rack to cool slightly before serving.