Sourdough Hot Cross Buns

Looking for a little treat this Easter? These sourdough hot cross buns made by Jemma O’Hanlon are a must-try.


  • 300g wholemeal bread flour (higher protein)
  • 200g bread flour (higher protein)
  • 200mL full cream milk
  • 2 eggs, lightly whisked with a fork
  • 300g sourdough starter, plus ¼ cup extra for the crosses
  • 60g brown sugar
  • Zest of 1 orange
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 60g sultanas
  • 80g raisins
  • 40g currants
  • 100g unsalted butter, softened
  • 1 ¼ tsp salt
  • 2 tsp jam (optional)


  1. Place flour, milk, eggs (save a couple of tbsp of egg mixture for later), starter, orange zest, spices, sugar and dried fruit into a large mixing bowl. Use your hands to bring the mixture together into a ball. Cover with a tea towel and rest for 1 hour.
  2. Add the butter and salt to the dough and press in with your fingers. Bring together into a ball and knead with some extra flour on the benchtop for about 5 minutes. Place dough back into the bowl, cover and rest for 3 hours.
  3. Take dough out of the bowl and divide the dough into 12 pieces. Shape into balls with your hands and place the 12 balls onto a lined baking tray. Cover with a tea towel and leave at room temperature for another 3 hours, then proceed to step 5 or place in the fridge overnight.
  4. Remove the tray from the fridge and leave for an hour or two to come back to room temperature.
  5. Pre heat oven to 180°C fan forced. Brush tops of the buns with the leftover egg mixture.
  6. Place extra sourdough starter into a piping bag and pipe crosses on top of the buns. Place in the oven for 15-20 minutes and cook until golden brown.
  7. Heat the jam in the microwave briefly then brush the melted jam over the buns to give them a shiny glaze (optional). Serve immediately! They won’t last long.

Recipe and image kindly provided by Jemma O’Hanlon.

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