THE MOUNTAIN COTTAGE KITCHEN
High-Altitude Sourdough Hot Cross Buns
Servings 12 buns
Calories 315kcal
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
- 9x13-in sheet pan
- Piping bag or zip-top bag
Method
- 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.
- With the mixer running on low, gradually add the softened butter and mix until it is evenly dispersed through the flour.
- 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.
- 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.
- Add the raisins and vanilla, cinnamon, and pumpkin pie spice to the dough.
- 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.
- 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.
- Generously butter a 9 × 13-inch sheet pan.
- Turn the dough onto a clean work surface and divide it into 12 equal pieces.
- 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.
- 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.
- Preheat the oven to 400°F.
- 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.
- 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.
- 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.
- 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.
For the most reliable check, insert an instant-read thermometer into the center of a middle bun. It should register approximately 195°F.
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.
