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hotcross bun bread on a wooden board with a slice cut.

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.
5 from 2 votes
Prep Time 20 minutes
Cook Time 35 minutes
Rising Time 6 hours
Total Time 6 hours 55 minutes
Course Breakfast, Snack
Cuisine American
Servings 1 loaf
Calories 3051 kcal

Ingredients
  

  • 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.

    PASTE FOR THE CROSS

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

    GLAZE

    • 2 tablespoons apricot jam
    • 1 tablespoon water

    Instructions
     

    • 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.

    PASTE FOR THE CROSS

    • 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.

    GLAZE

    • 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.

      Nutrition

      Calories: 3051kcalCarbohydrates: 548gProtein: 61gFat: 71gSaturated Fat: 41gTrans Fat: 2gCholesterol: 349mgSodium: 2450mgPotassium: 1765mgFiber: 21gSugar: 102gVitamin A: 2310IUVitamin C: 10mgCalcium: 381mgIron: 25mg
      Keyword hot cross bun recipe, sourdough bread, sourdough hot cross bun bread
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