\n<\/p>\n
This is a slightly long post, but hang on, as today you will learn how to make delicious sourdough hot cross buns!<\/p>\n
Print<\/a><\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" viewbox=\"0 0 24 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<desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/03\/blog-images-18-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Scrumptious sourdough hot cross buns + beyond the plate cookbook feature\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Scrumptious Sourdough Hot Cross Buns + Beyond The Plate Cookbook Feature 162\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4 id=\"starter\">Starter<\/h4>\n<ul>\n<li><span data-amount=\"80\" data-unit=\"g\">80 g<\/span> white wheat flour (bread flour)<\/li>\n<li><span data-amount=\"20\" data-unit=\"g\">20 g<\/span> brown sugar<\/li>\n<li><span data-amount=\"25\" data-unit=\"g\">25 g<\/span> active mother sourdough starter<\/li>\n<li><span data-amount=\"35\" data-unit=\"g\">35 g<\/span> water<\/li>\n<\/ul>\n<h4 id=\"dough\">Dough<\/h4>\n<ul>\n<li><span data-amount=\"350\" data-unit=\"g\">350 g<\/span> white wheat flour (bread flour) (100%)<\/li>\n<li>all of the above starter (appr. 160g) (42%)<\/li>\n<li><span data-amount=\"2\">2<\/span> eggs (appr. 100 g) (28%)<\/li>\n<li><span data-amount=\"50\" data-unit=\"g\">50 g<\/span> brown sugar (12%)<\/li>\n<li><span data-amount=\"85\" data-unit=\"g\">85 g<\/span> unsalted softened butter (24%)<\/li>\n<li><span data-amount=\"7\" data-unit=\"g\">7 g<\/span> salt (2%)<\/li>\n<li><span data-amount=\"110\" data-unit=\"g\">110 g<\/span> milk (31%)<\/li>\n<li><span data-amount=\"90\" data-unit=\"g\">90 g<\/span> raisins, soaked in rum (25%)\u00a0<\/li>\n<li>lemon zest of one lemon<\/li>\n<li>orange zest of one orange<\/li>\n<li data-has-non-numeric-amount=\"\">pinch of ground cloves<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"tsp\">1\/2 tsp<\/span> cinnamon<\/li>\n<li><span data-amount=\"0.25\" data-unit=\"tsp\">1\/4 tsp<\/span> ground nutmeg<\/li>\n<\/ul>\n<h4 id=\"hot-cross-paste\">Hot Cross Paste<\/h4>\n<ul>\n<li><span data-amount=\"70\" data-unit=\"g\">70 g<\/span> flour<\/li>\n<li><span data-amount=\"20\" data-unit=\"g\">20 g<\/span> oil<\/li>\n<li><span data-amount=\"60\" data-unit=\"g\">60 g<\/span> water<\/li>\n<\/ul>\n<h4 id=\"vanilla-sugar-glaze\">Vanilla Sugar Glaze<\/h4>\n<ul>\n<li><span data-amount=\"1\">1<\/span> tbs brown sugar<\/li>\n<li><span data-amount=\"1\">1<\/span> tbs boiling hot water<\/li>\n<li data-has-non-numeric-amount=\"\">pinch of vanilla powder<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\">In the morning, prepare your sourdough starter. The starter will be stiff, more like a dough. Leave it to ferment until doubled in volume. This may take from 4-12 hours, depending on the environment temperature and strength of your mother starter. If your starter doubled very fast but you are not ready to make the dough, put the jar in the fridge.<\/li>\n<li id=\"instruction-step-2\">In the late afternoon mix the dough. (I used mixer to knead the dough.) In a large mixing bowl put milk, starter, sugar, cinnamon, nutmeg, cloves, eggs, flour and salt. Mix everything together. If the dough feels dry, don\u2019t be tempted to add too much of additional liquid \u2013 mixing in the butter in the following phase will soften the dough (experiment with the softness of the dough) \u2013 but do add the liquid if you can\u2019t incorporate all the flour. Knead the dough for 3-4 minutes and then leave it to rest for 15-20 minutes.<\/li>\n<li id=\"instruction-step-3\">Next, knead in half of the butter quantity. Once completely integrated, add and knead in the other half. Knead the dough for 8-10 minutes (it is advisable to use mixer) until smooth and elastic \u2013 check how transparent can the dough be if you stretch it. Leave the dough to rest for 5 minutes, then knead in the raisins, orange and lemon peel. Shape the dough into ball and place it into clean bowl. Cover with plastic wrap and leave to ferment at the room temperature for 2 hours, then put the bowl into the fridge overnight.<\/li>\n<li id=\"instruction-step-4\">In the morning, take the dough out of the fridge and divide it into 12 pieces, each weighing around 73-74 g. Shape each piece into a ball and place it on slightly floured tray lined with parchment paper. When done, cover the tray with clingfilm \u2013 this will prevent the dough from drying out. Leave the balls to rise until passing the poking test (appr. doubled in volume) \u2013 make an indent \u2013 if the indent comes back quickly, leave them to ferment a little bit more. Final rise may take 4-7 hours, depending on temperature.<\/li>\n<li id=\"instruction-step-5\">When the balls are almost risen, preheat the oven to 220\u00b0C\/428\u00b0F.\u00a0 Just before putting the pan into oven spread the hot cross paste across the buns. Put in the oven and bake for 10 minutes at 220\u00b0C\/428\u00b0F, then decrease to 200\u00b0C\/392\u00b0C and bake for another 20 minutes or until golden brown.<\/li>\n<li id=\"instruction-step-6\">When you take the pan out of the oven, immediately brush the buns with sugar glaze. Leave the buns to cool down a little bit. These buns are the best when eaten slightly warm.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>Baker\u2019s percentages are put in brackets if you would like to scale up or down the formula.<\/li>\n<li>The dough for these hot cross buns was mixed in the late afternoon, left to rise for 2 hours at room temperature, put in the fridge overnight, shaped in the morning, left to rise for couple of hours and baked in the afternoon of that day.<\/li>\n<li>Please feel free to add more liquid (steps of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate. Don\u2019t be tempted to add a lot of liquid as you add butter in the second stage of dough mixing which softens the dough.<\/li>\n<li>I used rum macerated raisins. This means I mixed rum, raisins, vanilla powder, lemon and orange peel and left the mixture to soak for about three weeks to get the heavenly taste and flavors. If you don\u2019t have raisins prepared in this way, just soak the raisins in rum at about same time you prepare the starter for the dough. Soaked raisins will add moisture to the dough and extra flavor dimension compared to dry ones.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">21 hrs 39 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">30 mins<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<p>I can\u2019t believe I didn\u2019t know how good the hot cross buns are!! It\u2019s like I was living in a cave for the past 30 years. The reason I even thought of making hot cross buns was the jar of rum-macerated raisins I\u2019d prepared three weeks ago.<\/p>\n<p>I didn\u2019t have any goals of using these raisins, I just like the flavors and smell when rum is combined with lemon and orange peel and vanilla powder. You should definitely try this at home.<\/p>\n<p>As the raisins kept soaking and with Easter approaching, I thought I\u2019d try something new this year. In Slovenia, <a href=\"https:\/\/en.wikipedia.org\/wiki\/Potica\" target=\"_blank\" rel=\"noreferrer noopener\">potica<\/a> (a walnut roll) is usually eaten for Easter. But this year I crave freshness, textures and different flavors with a bang.<\/p>\n<p>Hot cross buns are traditionally eaten in New Zealand, Australia, Caribbean, Great Britain and Canada at Great Friday just before the Easter.<\/p>\n<p>For me, they are definitely a year round keeper. Being very soft, they are perfect for breakfast, for lunch dessert or as a simple snack.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"478\" height=\"720\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-11-1-478x720.jpg\" alt=\"Sourdough hot cross buns\" class=\"wp-image-523\" title=\"Scrumptious Sourdough Hot Cross Buns + Beyond The Plate Cookbook Feature 163\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-11-1-478x720.jpg 478w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-11-1-279x420.jpg 279w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-11-1-768x1156.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-11-1-558x840.jpg 558w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-11-1-1020x1536.jpg 1020w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-11-1-1360x2048.jpg 1360w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-11-1-150x226.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-11-1-252x380.jpg 252w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-11-1.jpg 1424w\" sizes=\"auto, (max-width: 478px) 100vw, 478px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"scrumptious-sourdough-hot-cross-buns\">Scrumptious Sourdough Hot Cross Buns<\/h2>\n<p>The dough for these hot cross buns was mixed in the late afternoon, left to rise for 2 hours at room temperature, put in the fridge overnight, shaped in the morning, left to rise for couple of hours and baked in the afternoon of that day.<\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients-for-sourdough-hot-cross-buns\">Ingredients for Sourdough Hot Cross Buns<\/h3>\n<p><em>Yields<\/em>: 12 buns<\/p>\n<p><em>Note<\/em>: Baker\u2019s percentages are put in brackets if you would like to scale up or down the formula.<\/p>\n<h4 class=\"wp-block-heading\" id=\"starter\">Starter<\/h4>\n<ul class=\"wp-block-list\">\n<li>80 g white wheat flour (bread flour)<\/li>\n<li>20 g brown sugar<\/li>\n<li>25 g active mother sourdough starter<\/li>\n<li>35 g water<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"dough\">Dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>350 g white wheat flour (bread flour) (100%)<\/li>\n<li>all of the above starter (appr. 160g) (42%)<\/li>\n<li>2 eggs (appr. 100 g) (28%)<\/li>\n<li>50 g brown sugar (12%)<\/li>\n<li>85 g unsalted softened butter (24%)<\/li>\n<li>7 g salt (2%)<\/li>\n<li>110 g milk (31%)\u00a0**<\/li>\n<li>90 g raisins, soaked in rum (25%)***<\/li>\n<li>lemon zest of one lemon<\/li>\n<li>orange zest of one orange<\/li>\n<li>pinch of ground cloves<\/li>\n<li>1\/2 tsp cinnamon<\/li>\n<li>1\/4 tsp ground nutmeg<\/li>\n<\/ul>\n<p>**Please feel free to add more liquid (steps of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate. Don\u2019t be tempted to add a lot of liquid as you add butter in the second stage of dough mixing which softens the dough.<\/p>\n<p>***I used rum macerated raisins. This means I mixed rum, raisins, vanilla powder, lemon and orange peel and left the mixture to soak for about three weeks to get the heavenly taste and flavors. If you don\u2019t have raisins prepared in this way, just soak the raisins in rum at about same time you prepare the starter for the dough. Soaked raisins will add moisture to the dough and extra flavor dimension compared to dry ones.<\/p>\n<h4 class=\"wp-block-heading\" id=\"hot-cross-paste\">Hot Cross Paste<\/h4>\n<ul class=\"wp-block-list\">\n<li>70 g flour (I used the same flour as in the dough)<\/li>\n<li>20 g oil (I used sunflower oil)<\/li>\n<li>60 g water<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"vanilla-sugar-glaze\">Vanilla Sugar Glaze<\/h4>\n<ul class=\"wp-block-list\">\n<li>1 tbs brown sugar<\/li>\n<li>1 tbs boiling hot water<\/li>\n<li>pinch of vanilla powder<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"how-to-bake-sourdough-hot-cross-buns\">How to Bake Sourdough Hot Cross Buns<\/h3>\n<h4 class=\"wp-block-heading\" id=\"sourdough-starter\">Sourdough starter<\/h4>\n<ul class=\"wp-block-list\">\n<li>In the morning, prepare your sourdough starter. The starter will be stiff, more like a dough. Leave it to ferment until doubled in volume. This may take from 4-12 hours, depending on the environment temperature and strength of your mother starter. If your active sourdough starter doubled very fast but you are not ready to make the dough, put the jar in the fridge.<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"dough\">Dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>In the late afternoon mix the dough (I used mixer to knead the dough). In a large mixing bowl put milk, starter, sugar, cinnamon, nutmeg, cloves, eggs, flour and salt. Mix everything together. If the dough feels dry, don\u2019t be tempted to add too much of additional liquid \u2013 mixing in the butter in the following phase will soften the dough (experiment with the softness of the dough) \u2013 but do add the liquid if you can\u2019t incorporate all the flour. Knead the dough for 3-4 minutes and then leave it to rest for 15-20 minutes.<\/li>\n<li>Next, knead in half of the butter quantity. Once completely integrated, add and knead in the other half. Knead the dough for 8-10 minutes (it is advisable to use mixer) until smooth and elastic \u2013 check how transparent can the dough be if you stretch it. Leave the dough to rest for 5 minutes, then knead in the raisins, orange and lemon zest\/peel. Shape the dough into ball and place it into clean bowl. Cover with plastic wrap and leave to ferment at the room temperature for 2 hours, then put the bowl into the fridge overnight.<\/li>\n<li>In the morning, take the hot cross bun dough out of the fridge and divide it into 12 pieces, each weighing around 73-74 g. Shape each piece into a ball and place it on slightly floured tray lined with parchment paper. When done, cover the tray with clingfilm \u2013 this will prevent the dough from drying out. Leave the balls to rise until passing the poking test (appr. doubled in volume) \u2013 make an indent \u2013 if the indent comes back quickly, leave them to ferment a little bit more. Final rise may take 4-7 hours, it\u2019s temperature depending.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-1-1-scaled-720x525.jpg\" alt=\"Sourdough hot cross buns\" class=\"wp-image-524\" title=\"Scrumptious Sourdough Hot Cross Buns + Beyond The Plate Cookbook Feature 164\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-1-1-scaled-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-1-1-scaled-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-1-1-scaled-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-1-1-scaled-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-1-1-scaled-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-1-1-scaled-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-1-1-scaled-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-1-1-scaled-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-1-1-scaled-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>When the balls are almost risen, preheat the oven to 220\u00b0C\/428\u00b0F.\u00a0 Just before putting the pan into oven spread the hot cross paste across the buns. Put in the oven and bake for 10 minutes at 220\u00b0C\/428\u00b0F, then decrease to 200\u00b0C\/392\u00b0C and bake for another 20 minutes or until golden brown.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-2-1-scaled-720x525.jpg\" alt=\"Sourdough hot cross buns\" class=\"wp-image-525\" title=\"Scrumptious Sourdough Hot Cross Buns + Beyond The Plate Cookbook Feature 165\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-2-1-scaled-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-2-1-scaled-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-2-1-scaled-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-2-1-scaled-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-2-1-scaled-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-2-1-scaled-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-2-1-scaled-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-2-1-scaled-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-2-1-scaled-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>When you take the pan out of the oven, immediately brush the buns with sugar glaze. Leave the buns to cool down a little bit. These buns are the best when eaten slightly warm \ud83d\ude42<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"478\" height=\"720\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-9-1-478x720.jpg\" alt=\"Sourdough hot cross buns\" class=\"wp-image-526\" title=\"Scrumptious Sourdough Hot Cross Buns + Beyond The Plate Cookbook Feature 166\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-9-1-478x720.jpg 478w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-9-1-279x420.jpg 279w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-9-1-768x1156.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-9-1-558x840.jpg 558w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-9-1-1020x1536.jpg 1020w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-9-1-1360x2048.jpg 1360w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-9-1-150x226.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-9-1-252x380.jpg 252w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-buns-9-1.jpg 1424w\" sizes=\"auto, (max-width: 478px) 100vw, 478px\"\/><\/figure>\n<\/div>\n<p>Softness at its best.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-3-1-scaled-720x525.jpg\" alt=\"Sourdough hot cross buns\" class=\"wp-image-527\" title=\"Scrumptious Sourdough Hot Cross Buns + Beyond The Plate Cookbook Feature 167\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-3-1-scaled-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-3-1-scaled-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-3-1-scaled-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-3-1-scaled-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-3-1-scaled-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-3-1-scaled-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-3-1-scaled-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-3-1-scaled-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-3-1-scaled-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"478\" height=\"720\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-4-1-478x720.jpg\" alt=\"Sourdough hot cross buns\" class=\"wp-image-528\" title=\"Scrumptious Sourdough Hot Cross Buns + Beyond The Plate Cookbook Feature 168\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-4-1-478x720.jpg 478w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-4-1-279x420.jpg 279w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-4-1-768x1156.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-4-1-558x840.jpg 558w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-4-1-1020x1536.jpg 1020w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-4-1-1360x2048.jpg 1360w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-4-1-150x226.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-4-1-252x380.jpg 252w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/sourdough-hot-cross-buns-4-1.jpg 1424w\" sizes=\"auto, (max-width: 478px) 100vw, 478px\"\/><\/figure>\n<\/div>\n<p>Also, I have an announcement to make.<\/p>\n<p>I am beyond happy and grateful to announce that My Daily Sourdough Bread blog is featured in a newly published book called Beyond the Plate \u2013 Top Food Blogs from around the World, published by <a href=\"https:\/\/prestelpublishing.randomhouse.de\/book\/Beyond-the-Plate\/Daniela-Galarza\/Prestel-com\/e501351.rhd\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Prestel Publishing<\/a>.<\/p>\n<p>Prestel publishing is one of the world\u2019s leading illustrated book publishers with a stunning list of beautifully crafted books on all aspects of art, photography and design.<\/p>\n<p>Accompanied by amazing creatives who are my greatest inspiration like Local Milk, Hortus Cuisine, Lab Noon, Krautkopf etc. I am very grateful for the opportunity to share my love for sourdough baking and photography. Being so diverse in recipes and stories by each blogger from around the world, the book is a perfect gift for everyday cooking. <a href=\"https:\/\/prestelpublishing.randomhouse.de\/book\/Beyond-the-Plate\/Daniela-Galarza\/Prestel-com\/e501351.rhd\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">The book is now available worldwide<\/a>.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-1-1-scaled-720x525.jpg\" alt=\"Beyond the plate cookbook\" class=\"wp-image-521\" title=\"Scrumptious Sourdough Hot Cross Buns + Beyond The Plate Cookbook Feature 169\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-1-1-scaled-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-1-1-scaled-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-1-1-scaled-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-1-1-scaled-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-1-1-scaled-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-1-1-scaled-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-1-1-scaled-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-1-1-scaled-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-1-1-scaled-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-2-1-scaled-720x525.jpg\" alt=\"Beyond the plate cookbook\" class=\"wp-image-522\" title=\"Scrumptious Sourdough Hot Cross Buns + Beyond The Plate Cookbook Feature 170\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-2-1-scaled-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-2-1-scaled-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-2-1-scaled-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-2-1-scaled-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-2-1-scaled-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-2-1-scaled-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-2-1-scaled-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-2-1-scaled-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/beyond-the-plate-cookbook-2-1-scaled-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<p>Don\u2019t forget to share the experience if you try them \u2013 tag me with @yourdailysourdoughbread on Instagram or let me know in the comment below \ud83d\ude09<\/p>\n<p>Other similar bread you can try:<\/p>\n<p>What\u2019s your favorite hot cross bun recipe?<\/p>\n<h2 class=\"wp-block-heading\" id=\"sourdough-hot-cross-buns-faqs\">Sourdough Hot Cross Buns \u2013 FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1678372803514\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">How many calories are in a sourdough hot cross bun?<\/h3>\n<div class=\"rank-math-answer \">\n<p>The number of calories in sourdough hot cross buns can vary depending on the recipe and the size of the bun. However, on average, a standard sourdough hot cross bun (approximately 70 grams in weight) contains around <strong>200-250 calories<\/strong>.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678372948399\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Are hot cross buns a healthy snack?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Hot cross buns can be a tasty snack, but whether they are healthy or not <strong>depends on the ingredients used and the serving size<\/strong>. While hot cross buns can be a source of carbohydrates and some essential nutrients like fiber, they are also often high in calories, sugar, and fat.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678373825887\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What does a traditional hot cross bun contain?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Traditional hot cross buns typically contains<strong> flour, yeast, sugar, <a href=\"https:\/\/www.mydailysourdoughbread.com\/today-on-a-slice-of-sourdough-bread-homemade-butter\">butter<\/a>, milk, eggs, and spices <\/strong>like cinnamon and nutmeg. It also contains dried fruit such as currants, raisins, or candied citrus peel, which are often soaked in water or orange juice before being added to the dough. The most distinctive feature of a hot cross bun is the cross on top, which is usually made from a mixture of flour and water, or a sweet glaze.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"157: Hot Cross Bun Tips - HAPPY EASTER from Bake with Jack\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/w1dnNubezbA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>This is a slightly long post, but hang on, as today you will learn how to make delicious sourdough hot cross buns! Table of Contents Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Starter 80 g white […]<\/p>\n","protected":false},"author":1,"featured_media":217528,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[31284,35181,1770,11246,888,1657,57988,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-217527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-buns","tag-cookbook","tag-cross","tag-feature","tag-hot","tag-plate","tag-scrumptious","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Scrumptious Sourdough Hot Cross Buns + Beyond the Plate Cookbook Feature - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=217527\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Scrumptious Sourdough Hot Cross Buns + Beyond the Plate Cookbook Feature - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This is a slightly long post, but hang on, as today you will learn how to make delicious sourdough hot cross buns! 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![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2017\/04\/hot-cross-buns.jpg\" "\\"Scrumptious")
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