Recipe: Sourdough Hot Cross Buns

These sourdough hot cross buns are one of my favourite early Spring traditions. The slow-fermented dough brings a subtle tang that balances the sweetness of fruit, spice and peel, making each bun soft, fragrant and beautifully complex. I’ve added dried apple and pecans here, but you can use whatever you have in the cupboard: raisins, apricots, walnuts, or even chocolate chips will all work wonderfully. The overnight rise fills the kitchen with anticipation, and the scent of cinnamon and warm milk the next morning feels like a promise of the season ahead.

Ingredients

For the dough

• 75g active sourdough starter (fed ~12 hours beforehand)

• 210g strong flour

• 140ml milk, warmed slightly

• 1 tsp ground mixed spice

• 1 tsp cinnamon

• 20g melted butter

• 40g caster sugar

For the additions

• Zest of half a lemon

• 40g dried apple, chopped

• 35g pecans, finely chopped

For the crosses

• 50g flour

• Water, added gradually to form a thick paste

For glazing

• Warmed golden syrup

Method

1. Combine the flour, warm milk, spices, melted butter, sugar and active starter in a stand mixer with a dough hook. Knead for around 10 minutes until smooth, elastic and slightly tacky.

2. Cover the bowl and leave to prove overnight, or for at least 12 hours, until doubled and pillowy.

3. Knock back the risen dough. Fold through the lemon zest, dried apple and pecans until evenly distributed.

4. Divide the dough into six equal portions and shape each into a smooth ball. Arrange on a lined baking tray, spaced slightly apart. Cover with a damp tea towel and leave to rise again until noticeably puffy.

5. Preheat your oven to 200°C Fan. Mix the flour with enough water to make a thick pipeable paste. Spoon into a piping bag and pipe neat crosses over the buns.

6. Bake for about 20 minutes, until golden brown and risen.

7. While still warm, brush the buns generously with warmed golden syrup for shine and sweetness. Cool slightly on a wire rack and serve warm with butter.

a Seasonal Note

This recipe sits in the heart of Ostara, the early Spring season on the Celtic Wheel of the Year. Light grows stronger each day; the air softens; the earth stirs. These buns feel perfectly aligned with this moment of awakening: gently spiced, symbolic, and slow-risen overnight, echoing the season’s gradual unfurling. As the land leans toward new life and fresh beginnings, a warm bun shared at breakfast becomes a small ritual of hope, sweetness and renewal.