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Sourdough Hot Cross Bun

Updated: Apr 26, 2020


  1. 240g leaven (20g sourdough starter + 60g water + 30g bread flour +30g wholemeal flour)

  2. 2/3 cup whole milk

  3. 30ml water

  4. 10g fine salt

  5. 15g granulated sugar

  6. 1 large egg, lightly beaten

  7. 45g unsalted butter, melted

  8. 450g unbleached bread flour


  1. Combine the starter, milk, water, sugar, egg and butter in the bowl of a mixer.

  2. Add the bread flour and knead with the mixer’s dough hook for about 5 minutes, until the dough forms a soft and elastic ball. Leave it to rise for 30 minutes.

  3. Butter table top, transfer bread dough to table. Knead for about 5 minutes, add salt. Stretch and fold, transfer the dough into a lightly buttered bowl and leave it to rise until doubled in size, about 30min.

  4. Stretch and fold every 30 minutes for 2 hours.

  5. After the last stretch and fold, gently cut into 8 equal portions, pull them into balls, pinching them tightly closed underneath and put them seam-side-down on a well floured baking tray. Cover them loosely with cloth and let them proof in a warm place for about 2 hours.

  6. Preheat oven to 230°C (450°F).

  7. Score the top of the bun into a cross. Lightly brush the buns with extra milk and sprinkle with flour.

  8. Turn oven down to 200°C (390°F) and put the buns on the centre shelf. Bake for about 20 minutes, until browned and they sound hollow when tapped underneath.

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