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hotcross bun bread on a wooden board with a slice cut.
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Sourdough Hot Cross Bun Bread

Looking for ways to use your sourdough starter? Why not make a delicious loaf of Sourdough Hot Cross Bun Bread. So good made.
Prep Time20 mins
Cook Time35 mins
Rising Time6 hrs
Total Time6 hrs 55 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: hot cross bun recipe, sourdough bread, sourdough hot cross bun bread
Servings: 1 loaf
Calories: 3051kcal


  • ½ cup + ¾ tablespoon milk (I used whole milk) (130 grams)
  • 1 teaspoon honey or granulated sugar
  • cup + 2 tablespoons active sourdough starter (100 grams)
  • cup brown sugar (lightly packed) (60 grams)
  • 5 tablespoons butter (softened) (70 grams)
  • ½ teaspoon vanilla
  • 1 large egg (room temperature)
  • ¾ teaspoon salt
  • teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon all spice
  • 3 cups + 2 ½ tablespoons all purpose flour (or bread flour) (409 grams)
  • ¾ cup raisins or currents* (119 grams)

*place the raisins in a small bowl and cover with boiling water, let sit 10 minutes then drain well, and dry with a paper towel.


    • ½ cup all purpose flour (65 grams)
    • cup water (78 grams)


    • 2 tablespoons apricot jam
    • 1 tablespoon water


    • In the stand up mixer whisk the lukewarm milk, honey and active sourdough starter to combine. Add the sugar, butter, vanilla, egg, salt, cinnamon, nutmeg, allspice and 1 cup (130grams) of flour.
    • Start to knead, then add the remaining flour and continue to knead for 3 minutes. Add the raisins and knead for another 3 minutes. The dough should be a little sticky but still pull away from sides of the bowl. (if the dough is too dry then add a tablespoon of lukewarm milk at a time)*.
    • Move to a lightly floured flat surface and form into a ball.
    • Place the dough in a lightly oiled bowl turning the dough to coat on all sides, cover with plastic wrap or a clean tea towel and let rise in a warm draft free area for 4-6 hours or until doubled in bulk.
    • Gently shape the dough into a loaf shape, (do not ever punch down, sourdough dough, your sourdough has spent hours developing and increasing in size, punching it down will only undo all that work!)
    • Place the dough in a lightly greased loaf pan cover and let rise in a warm draft free area for 2-3 hours or until puffy.
    • Pre-heat oven to 350F (180C).
    • Once the dough has risen, place the paste in a piping bag with the small round tip, pipe a cross down the middle lengthwise and 3-4 lines across. Bake for approximately 35-45 minutes or until the bread is baked. If the bread is browning too much, cover with foil and continue baking.
    • Immediately move the baked dough to a wire rack to cool. While the bread is still warm you can brush it with the glaze. Let cool completely before serving.


    • Mix the flour and water until a thick paste occurs, add a little more water or flour if necessary). With a piping bag and a small whole tip, pipe a cross down the middle lengthwise and 3-4 lines across.


    • In a small bowl mix together the jam and water, you can also heat it in a small pot if you wish.

    *Do not add any extra liquid until the dough is combined.


      Calories: 3051kcal | Carbohydrates: 548g | Protein: 61g | Fat: 71g | Saturated Fat: 41g | Trans Fat: 2g | Cholesterol: 349mg | Sodium: 2450mg | Potassium: 1765mg | Fiber: 21g | Sugar: 102g | Vitamin A: 2310IU | Vitamin C: 10mg | Calcium: 381mg | Iron: 25mg