Before Easter, Deb @everything.sourdough posted photos of her Sourdough Hot Cross Buns on Instagram. She mentioned that they are “traditionally eaten on Good Friday”. This piqued my interest. So I decided to do a bit of online research about the history of hot cross buns. Not surprisingly, there were numerous and fascinating websites to explore regarding these cross-laced buns and their relationship with Easter. Better Homes and Garden had a fun-to-read section titled, Why We Eat Hot Cross Buns at Easter.
If you are interested in trying this recipe, Deb’s Instragam post @everything.sourdough lists the ingredients as well as provides clear directions for making them. With her permission, I posted her recipe below. These hot cross buns are delicious. As is true for most pastries, they were the most delicious on the day they were when freshly baked. (My husband enjoyed 4 of them warm from the oven!)
Actually, hot cross buns are great any time of the year! — Carole
Deb’s Sourdough Hot Cross Buns @everything.sourdough
* 3/4 cup fresh juice (from about 3 oranges)
* 1/2 cup golden raisins
* 1/2 cup dried currants (or dark raisins)
* 456g (3 1/2 cups) all-purpose flour
* 1/3 cup sugar
* 2 teaspoons grated orange zest
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cardamom
* 1/2 teaspoon ground nutmeg
* 1 1/2 tsp salt
* 3/4 cup whole milk, warm (105°F)
* 220g (1 cup) active sourdough starter
* 1/4 cup unsalted butter, melted
* 1 large egg, room temperature
Glaze: 1/3 cup powdered sugar and 1 TBSP reserved OJ
Cross icing (optional) 1/2 cup powdered sugar and 2 TBSP milk
1. Combine orange juice, raisins, and currants in a small bowl or saucepan, and heat until just warm. Cool completely. Reserve 1 TBSP orange juice for the glaze, drain and set aside.
2. Combine dry ingredients: flour, sugar, orange zest, cinnamon, cardamom, nutmeg, and salt in the bowl of a stand mixer fitted with a paddle attachment and mix until combined, about 15 seconds. Add warm milk, starter, butter, and egg; mix until a shaggy dough forms.
3. Switch to the dough hook and knead at medium-low speed until the dough is quite elastic about 7-10 minutes.
4. Add drained raisins and currants and mix until evenly incorporated for 1 to 2 minutes.
5. Transfer the dough to a large, buttered bowl. Cover and allow to rise at room temperature for 8-12 hours, or until doubled in size.
6. Gently deflate the dough and divide it into 12 equal pieces. Roll into balls and place in a buttered 13×9-inch baking pan.
7. Cover the pan and allow it to rise at room temperature for 4-6 hours, or until the rolls rise and fill the pan.
8. 30 minutes before baking, preheat your oven to 375°F. Bake the rolls for 20-25 minutes, or until they’re deeply golden brown, and register 200° F using an instant-read thermometer.
9. Remove from oven and glaze warm and pipe cooled buns with crosses if desired. Enjoy!
Since I didn’t have golden raisins, I substituted cranberries. I also substituted 120 grams of Vermont’s Nitty Gritty whole wheat flour for 1 cup of the white flour.