{"id":146411,"date":"2025-03-20T21:08:22","date_gmt":"2025-03-20T21:08:22","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/breakfast\/sourdough-hot-cross-buns-with-discard-option-milk-and-pop\/"},"modified":"2025-03-20T21:08:22","modified_gmt":"2025-03-20T21:08:22","slug":"sourdough-hot-cross-buns-with-discard-option-milk-and-pop","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=146411","title":{"rendered":"Sourdough Hot Cross Buns (with discard option) \u2013 Milk and Pop"},"content":{"rendered":"


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Soft and spiced, these Sourdough Hot Cross Buns<\/strong> have step-by-step instructions<\/em> and a how-to video<\/em> so you don\u2019t end up with dense, dry rolls. Traditionally enjoyed on Good Friday in April, these buns are a delicious Easter tradition. Choose between adding raisins, dried fruit, or chocolate chips to make this recipe your own.<\/p>\n

\"Sourdough<\/figure>\n

Looking for more Easter bread ideas? This sourdough chocolate bread<\/a><\/strong> is perfect for the occasion. If you\u2019re short on time, my discard Hawaiian rolls<\/a><\/strong> are one of my reader\u2019s favourites!<\/p>\n

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Ingredients<\/h2>\n
\"Ingredients<\/figure>\n

Active sourdough starter.<\/a><\/strong> You\u2019ll need an active starter to make these buns without commercial yeast. You can make this recipe with a regular or chocolate sourdough starter<\/a> to add a hint of cocoa and deeper flavor.<\/p>\n

All-purpose flour.<\/strong> I prefer to use all-purpose flour when making buns: they\u2019re always softer and cloud-like when made with it. If you prefer to use bread flour, you might need to add more milk to the dough to prevent dry buns. Start with 1 tablespoon, adding more if the dough is too stiff.<\/p>\n

Cinnamon.<\/strong> Cinnamon is known to slow down fermentation<\/em>, especially when added in large quantities. To prevent that, I\u2019m only using 1 teaspoon.<\/p>\n

Raisins, currants, or craisins.<\/strong> If adding any of these, it\u2019s important to rehydrate them first so they don\u2019t dry out the dough. Adding them dry might result in drier rolls.<\/p>\n

If you don\u2019t want to add raisins, currants, or any dried fruit, you can substitute them with chocolate chips.<\/strong> If using chocolate chips instead, you won\u2019t need to worry about rehydrating any ingredients before starting the recipe.<\/p>\n

Icing sugar.<\/strong> If choosing to make the crosses with icing after the rolls are baked, you’ll need icing (powdered) sugar. Granulated sugar won\u2019t work for this.<\/p>\n<\/div>\n<\/div>\n

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How to Make Them<\/h2>\n

Start by feeding your starter<\/a>, so it\u2019s active for this recipe. You can feed your sourdough starter, wait for it to peak and use, or you can feed it, wait for it to peak and store in the fridge for up to 5 days. Yes, you can use sourdough straight from your fridge<\/a>! I did it with these buns, and do this with practically all my recipes.<\/p>\n

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\"Raising\"Raising<\/figure>\n

Step 1.<\/strong> In a small bowl, for \u00bd cup of dried fruit, add 1 cup of hot water. <\/p>\n<\/div>\n

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\"Hands\"Hands<\/figure>\n

Step 2.<\/strong> Wait for 5 to 10 minutes, then discard the water and pat the rehydrated fruit dry to avoid adding excess liquid to the dough.<\/p>\n<\/div>\n<\/div>\n

You can substitute hot water with hot orange juice when rehydrating the fruits for the buns to have a hint of orange.<\/p>\n

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\"Shaggy\"Shaggy<\/figure>\n

Step 3.<\/strong> In a large bowl, or the bowl of a stand mixer, stir together the dough ingredients, mixing until a shaggy dough forms.<\/p>\n<\/div>\n

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\"Hand\"Hand<\/figure>\n

Step 4.<\/strong> Using the dough hook attachment, knead on low speed for 8 minutes<\/strong>, or knead on a clean surface for 12 to 15 minutes<\/strong>. The dough should feel tacky and smooth, with good elasticity.<\/p>\n<\/div>\n<\/div>\n

Cold proofing:<\/strong> If you want to cold proof this recipe, do so as soon as bulk fermentation is finished. Be sure to cover the dough well to prevent it from drying out in the fridge.<\/p>\n

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\"Dough\"Dough<\/figure>\n

Step 5.<\/strong> Transfer the dough to a clean bowl, and let it bulk ferment for about <\/em>10 hours at 23\u00b0C (73\u00b0F)<\/strong>, until dough nearly doubles.<\/p>\n<\/div>\n

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\"Portioned\"Portioned<\/figure>\n

Step 6.<\/strong> On a clean surface, divide the dough into 12 equal pieces<\/strong>. Shape each piece into a ball by pulling the edges to the center until tight, then pinching it closed.<\/p>\n<\/div>\n<\/div>\n

Don\u2019t worry if this dough takes longer to ferment than typical bun dough. Cinnamon slows down fermentation<\/em>, so it may take a couple of extra hours to be ready.<\/p>\n

Overnight method:<\/strong> If your room temperature stays below 20\u00b0C (68\u00b0F)<\/strong> overnight, you can let the dough rise at room temperature. If making these buns in warm conditions<\/em>, use only half the amount of sourdough starter<\/strong> to prevent overproofing.<\/p>\n

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\"Dough\"Dough<\/figure>\n

Step 7.<\/strong> Place the shaped buns in the prepared pan, spacing them evenly.<\/p>\n<\/div>\n

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\"Puffy\"Puffy<\/figure>\n

Step 8. <\/strong>Cover and let the buns rise until almost doubled. They should look puffy and light.<\/p>\n<\/div>\n<\/div>\n

For the flour paste:<\/strong> Stir flour and water together in a small bowl until a paste forms. Transfer to a piping bag or ziplock bag with a small corner cut off.<\/p>\n

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\"Dough\"Dough<\/figure>\n

Step 9.<\/strong> Lightly brush the tops of the buns with the egg wash. Use the flour and water pasta if making the flour cross. Pipe straight lines<\/strong> across each row of buns, then repeat in the opposite direction to form crosses.<\/p>\n<\/div>\n

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\"Sourdough\"Sourdough<\/figure>\n

Step 10.<\/strong> Bake for 20 to 25 minutes<\/strong>, until golden brown and fragrant. Brush the buns with jam or honey while hot for extra sweetness. Let the buns cool on a wire rack for 10 minutes<\/strong> before serving.<\/p>\n<\/div>\n<\/div>\n

\"Brush\"Brush<\/figure>\n<\/div>\n<\/div>\n

If making the cross with icing, pipe it after the buns have baked and cooled. Skip the flour-and-water cross (Step 10). Once the buns are completely cool, whisk together sifted icing sugar and milk until smooth, then pipe the icing onto the buns as described above.<\/p>\n

Expert Tips<\/h2>\n