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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Servings: 0
Equipment
- Large bowl
- Pastry brush
- Bowl scraper
- Stand mixer with paddle attachment
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
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 9x13-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.