Sourdough Hot Cross Buns with Raisins and Chocolate

Cook's note

I picked up the tradition of hot cross buns at Easter from my husband being British. I look forward to making these every year. I try to have them ready to bake on Good Friday. I eat a couple while they are warm and tender.

I have tried a few variations but now stick to traditional raisin and the more modern chocolate chunk (not chip!). I get the chunks from Trader Joe's.

I make these with sourdough starter. Some spelt flour gives them a nice depth and texture.

What this moment held

Learned or inherited from

My husband's English Easter tradition

Moment

Holiday or season

Why this version matters

Seasonal return

Recipe snapshot

Servings: 12
Prep time: 45 min
Cook time: 25 min

Ingredients

150g (about 2/3 cup) recently fed sourdough starter
10g (1 3/4 tsp) salt
300ml (1 1/4 cups) filtered water
80g (5 1/2 tbsp) melted butter
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
50g (1/4 cup) sugar
250g (2 cups) spelt flour
250g (2 cups) all-purpose flour + 1 tbsp vital wheat gluten (or substitute bread flour)
60g (scant 1/2 cup) raisins
60g (scant 1/2 cup) chopped chocolate or chocolate chips (any kind you like)
50g (1/3 cup + 1 tbsp) all-purpose flour
Water to make a stiff paste, about 90ml (2/3 cup)
25g (2 tbsp) sugar
30ml (2 tbsp) water

Directions

Feed your starter

A few hours before you begin, feed your sourdough starter, making sure you'll have at least 150g available. Let it sit at room temperature until bubbly and active. Measure out 150g for the recipe.
Mix the dough

In the bowl of a stand mixer fitted with a dough hook, combine the starter, salt, water, melted butter, spices, sugar, and flours, including vital wheat gluten if using. Knead for 8–10 minutes, until the dough is smooth and elastic.
Add inclusions and fold

Once kneaded, divide the dough in half. Return one half to the mixer and add the raisins. Knead briefly to incorporate evenly, then transfer to a clean bowl. Repeat with the chocolate chips or chopped chocolate in the second half.
Stretch, fold, and bulk ferment overnight

Cover both bowls and let the dough rest at room temperature. Over the next few hours, do 1–2 stretch-and-folds in the bowl to help develop strength. Then cover again and let rise overnight at room temperature or refrigerate for a milder flavor.
Shape the buns

In the morning, turn the dough onto a lightly floured surface. Divide into 12 equal pieces. You can weigh the dough if you want to be exact. They will be about 100g. Roll into balls and flatten slightly. Place on a parchment/silicon-lined or lightly greased tray. Cover and let rest for 10–15 minutes while you prepare the crosses.
Pipe the crosses

Mix the flour and just enough water to make a thick paste that can be piped. Use a piping bag, baking injector, or a resealable bag with the corner snipped off to pipe a cross on each bun. Use a knife to detach the end of dough to finish the line.
Bake

Preheat the oven to 400°F (200°C). Bake the buns for 20–25 minutes until golden and hollow-sounding underneath. For extra lift, add steam to the oven by tossing ice cubes into a preheated pan on the bottom rack.
Glaze and cool

While the buns bake, heat the sugar and water for the glaze until the sugar has dissolved. Brush over the buns immediately after baking, then cool on a wire rack.

Recipe notes

The crosses are piped with a flour paste. I use a baking syringe kit. I posted a picture of the tip I use. The dough benefits from overnight fermentation.

Source

Lavender and Lovage

Type: Blog

Remember next time

Keep getting a feel for the right paste consistency for the crosses.

See the full dish story and other preparations for Hot Cross Buns.