Sourdough Discard Hot Cross Buns

5 from 1 vote

Sourdough Discard Hot Cross Buns

A delicious recipe for a sweet roll packed with spices and raisins, and topped with an apricot glaze. These buns are perfect for an Easter breakfast or brunch.

Prep Time20

Cook Time25

Rise Time2 30

Total Time3 15

Course: Breakfast, Brunch, Snack

Cuisine: English

Servings: servings

Calories: 215kcal

Author: Jessica Vogl

Equipment

Ingredients

For the Buns

⅔ cup warm milk dairy or non-dairy
1 ½ teaspoons instant yeast
¼ cup granulated sugar
¼ cup brown sugar packed
3 ½ cups + 1 Tablespoon bread flour
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
1 egg lightly beaten
1 Tablespoon orange zest
1 ½ teaspoons cinnamon
½ teaspoon allspice
½ teapsoon kosher salt
¼ teaspoon nutmeg
1 cup dried raisins
3 Tablespoons unsalted butter divided and melted

For the Crosses

¼ cup all-purpose flour
2-3 Tablespoons water

For the Glaze

1 ½ Tablespoons apricot jam
1 Tablespoon water

US Customary - Metric

Instructions

Soak the raisins in a bowl of hot water for 15-20 minutes. Drain and set aside.
Combine the warmed milk, instant yeast, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with a dough hook*. Add the flour, sourdough discard, egg, orange zest, cinnamon, allspice, salt, and nutmeg. Add the drained raisins. With the mixer on low speed, slowly pour in 2 Tablespoons of melted butter. Increase speed to medium and mix until a rough dough forms, about 2 minutes.
Transfer the dough to a smooth work surface and knead until smooth, about 3-4 minutes. The dough should be smooth, soft, and will be slightly tacky. If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.
Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise for 1 ½-2 hours, or until doubled in size.
Brush a 9x13-inch baking pan with 1 Tablespoon melted butter and set aside.
Turn the dough onto a smooth work surface and divide into 15 equal-sized pieces using a kitchen scale. Weigh the full dough on the scale, and divide that number by 15. For me, each bun weighs about 85 grams.
Using one palm for friction, roll each piece of dough into a ball in the palm of your hand. Place the buns into the prepared baking dish. Repeat until you have 15 buns.
Cover the baking pan with plastic wrap and let the rolls rise for 60-90 minutes, until puffed and doubled in size.
In a small bowl, combine the flour and water (start with 2 Tablespoons) for the crosses. Whisk until completely smooth. The mixture should still have some thickness to it so the crosses don't completely melt into the dough while baking.
Transfer the mixture into a piping bag (or a plastic bag), then cut off the tip. Pipe a cross onto each bun.
Preheat the oven to 375℉. Bake for 22-25 minutes until golden brown.
In a small bowl, combine the apricot jam and water for the glaze. Heat in the microwave for 30 seconds to make the mixture easier to stir together.
While the buns are warm from the oven, brush them with the glaze. Let the buns cool slightly, then serve, or transfer to a cooling rack to cool fully.

Video

Notes

1 bun = 1 serving.

To make this recipe with active sourdough starter, omit the yeast and replace the sourdough discard with active starter (200g). You will also need to increase the rise times.

*You do not need a stand mixer to make this recipe. You can also mix the dough in a large bowl with a wooden spoon, then knead by hand.

Nutrition