{"id":361483,"date":"2026-08-01T09:17:22","date_gmt":"2026-08-01T09:17:22","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/super-soft-sourdough-hot-cross-buns\/"},"modified":"2026-08-01T09:17:22","modified_gmt":"2026-08-01T09:17:22","slug":"super-soft-sourdough-hot-cross-buns","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=361483","title":{"rendered":"Super Soft Sourdough Hot Cross Buns"},"content":{"rendered":"


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The moment the weather starts warming up and Easter is on the horizon (though, these are traditionally eaten on Good Friday), I start thinking about sourdough hot cross buns. The combination of warm spices, citrus zest\/oil, and plump dried fruit (and candied peel!) folded into a soft, enriched dough that feels like the perfect bridge between winter baking and spring.<\/p>\n

This recipe is adapted from my cookbook, The Perfect Loaf<\/em><\/a>, but I\u2019ve updated the formula here to include a tangzhong<\/strong> (a cooked flour paste) that makes these buns even softer and more tender. The tangzhong traps extra moisture in the dough, giving you that pillowy, pull-apart texture and keeping it softer longer than a traditional enriched bun.<\/p>\n

These buns have milk, egg, butter, cinnamon, and sugar, which means the dough is a bit slower to ferment and takes a bit of patience. But the result is a deeply flavorful bun with a subtle sourdough tang that plays beautifully against the warm spices and sweet glaze.<\/p>\n

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