High-Altitude Sourdough Hot Cross Buns

Hot cross buns are one of those bakes that immediately remind me of home. Growing up in England, they were always a familiar sight around Easter. They were also the subject of the first song I ever learned to play on the recorder at school: “One a penny, two a penny, hot cross buns!”

Since moving to Colorado, I’ve wanted to make a sourdough version that works reliably at our elevation. These high-altitude sourdough hot cross buns are soft and fluffy, gently spiced, and dotted throughout with raisins.

I’ve kept the traditional flour-and-water cross on top (no need for cream cheese frosting!), then brushed the freshly baked buns with honey for that lovely glossy finish.

And, of course, they’re especially good sliced in half, toasted, and generously buttered.

Traditional Hot Cross Buns with Sourdough

Hot cross buns are traditionally associated with Good Friday in Britain, with their distinctive cross marking the Easter season.

This version is naturally leavened with sourdough rather than commercial yeast, giving the buns a slow overnight rise and plenty of flavor.

Baking Sourdough Hot Cross Buns at High Altitude

I developed and tested this recipe at approximately 8,600 feet in Woodland Park, Colorado.

With sourdough, I find it much more reliable to watch the dough than follow the clock exactly. In my kitchen at around 72°F, the overnight bulk fermentation took approximately 6¾ hours, but yours may take more or less time depending on your room temperature and the strength of your starter.

Look for dough that has noticeably expanded and become puffy and aerated before shaping. After the buns are shaped, let them rise again until soft and noticeably puffy before adding the crosses and baking.

A Softer Flour Blend

I use a combination of bread flour and all-purpose flour in these buns.

Bread flour gives the dough the strength it needs for a good rise, while the all-purpose flour helps create a softer, more tender crumb — more like the hot cross buns I grew up eating in Britain.

High-Altitude Sourdough Hot Cross Buns

Soft and fluffy sourdough hot cross buns filled with raisins and warm spices, topped with a traditional flour cross and finished with a simple honey glaze.

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Prep Time 30 minutes mins

Cook Time 28 minutes mins

Rise Time 9 hours hrs

Total Time 9 hours hrs 58 minutes mins

Servings: 12 buns

Course: Snack

Cuisine: British

Calories: 315

Ingredients

  

For the Hot Cross Buns

• 400 g bread flour 3⅓ cups
• 100 g all-purpose flour ¾ cup + 1 tbsp
• 45 g granulated sugar 3 tbsp + 2 tsp
• 9 g fine salt 1½ tsp
• 113 g unsalted butter 1 stick (½ cup); softened and cubed
• 255 g whole or 2% milk 1 cup + 2 tbsp; slightly warmed
• 85 g active and bubbly sourdough starter ⅓ cup; 100% hydration
• 1 large egg
• 1 large egg yolk
• 80 g raisins or sultanas ½ cup
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice

For the Crosses

• 60 g all-purpose flour ½ cup
• 5-6 tbsp water as needed

For the Honey Glaze

• 2 tbsp honey
• 1 tbsp warm water

Equipment

• Stand mixer with paddle and dough hook attachments optional
• Kitchen scale optional, but recommended
• 9×13-in sheet pan
• Piping bag or zip-top bag

Method

 

1. Add the bread flour, all-purpose flour, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. If you don't have a stand mixer, see the note below for instructions on mixing and kneading by hand.
2. With the mixer running on low, gradually add the softened butter and mix until it is evenly dispersed through the flour.
3. Add the slightly warmed milk, active sourdough starter, whole egg, and egg yolk. Mix for about 1 minute, until combined. Bring together any dry flour remaining at the bottom of the bowl.
4. Cover the bowl and allow the dough to rest for 30 minutes. While it rests, combine the raisins with the vanilla extract and allow them to soak.
5. Add the raisins and vanilla, cinnamon, and pumpkin pie spice to the dough.
6. Switch to the dough hook and knead on medium-low for 8–9 minutes, until the dough is smooth and elastic. It should be soft and slightly tacky but still hold together.
7. Cover the bowl well and leave the dough to ferment at room temperature overnight. At around 70–72°F, begin checking after approximately 6–7 hours. The dough is ready when it has noticeably increased in volume and looks puffy and aerated. If your kitchen is cooler or your starter is less active, it may take longer.
8. Generously butter a 9 × 13-inch sheet pan.
9. Turn the dough onto a clean work surface and divide it into 12 equal pieces.
10. Gently flatten each piece, fold the outside edges toward the center, and pinch the seam together. Turn seam-side down, cup your hand around the dough, and gently drag it against the counter in small circles until the surface is smooth and taut. Arrange the buns evenly in the prepared pan.
11. Cover the pan and allow the buns to rise until they are soft and noticeably puffy, approximately 60–90 minutes. To check, gently press the side of a bun with a lightly floured fingertip. If it springs back immediately, give it more time. If the indentation slowly springs back while remaining slightly visible, the buns are ready.
12. Preheat the oven to 400°F.
13. Mix the flour for the crosses with 5 tablespoons of water, adding a little more as needed to make a thick but easily pipeable paste.
14. Transfer the paste to a piping bag or zip-top bag with one corner snipped off, and pipe lines across the buns in one direction, then in the other direction, to form the crosses.
15. Place the pan on the center rack and immediately reduce the oven temperature to 360°F. Bake for 23–28 minutes, beginning to check at 23 minutes. The buns should be well risen and golden brown.
For the most reliable check, insert an instant-read thermometer into the center of a middle bun. It should register approximately 195°F.
16. Combine the honey and warm water. As soon as the buns come out of the oven, brush the glaze generously over the tops. Allow to cool before serving.

Notes

Measuring ingredients: For the most consistent results, I recommend using the gram measurements, particularly for the flour and sourdough starter. US volume measurements are provided for convenience.

No stand mixer? You can make these buns by hand. Combine the flours, sugar, and salt in a large bowl, then use your fingertips to rub the softened butter into the flour until evenly distributed. Add the milk, sourdough starter, egg, and egg yolk and mix until a rough dough forms. Rest for 30 minutes as directed, then add the soaked raisins and spices. Knead by hand on a clean work surface for approximately 10–12 minutes, until smooth and elastic. The dough should remain soft and slightly tacky, so avoid adding extra flour unless necessary.

High altitude: This recipe was developed and tested at approximately 8,600 feet; it has not been tested at lower elevations.

Fermentation: Use the dough rather than the clock as your guide, as room temperature and starter activity will affect rising times. Keep the dough well covered, particularly in a dry climate.

Storage: Store cooled buns in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

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