Sourdough Hot Cross Buns | Grant Bakes

Here’s how to make my version of sourdough hot cross buns. This recipe uses sourdough starter instead of commercial baker’s yeast.

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Dough Recipe:
Bread Flour 400g
Milk 165g
Sourdough Starter 200g (100% hydration)
Sugar 60g
Salt 10g
1 Egg (50g)
Mixed Spice 14g (1 Tbsp cinnamon + 1 Tbsp pumpkin pie spice)

(If you want to add citrus zest or candied peel, you can add it in when you fold in the raisins)

Cross Paste Topping:
Flour 75g
Water 75g

Glaze:
Jam or Jelly 2 Tbsp