Easter Feasting

To celebrate Hot Cross Bun season, our lovely Area Manager Hannah has shared her famous Hot Cross Bun recipe and we promise you it’s not to be missed. 

Hannah's Sourdough Hot Cross Buns 
Soft, spicy, fruity, and full of homemade charm.

Ingredients
Dough:

• 125g sourdough starter (active and bubbly)
• 500g plain or bread flour
• 350ml whole milk (room temperature)
• 50g butter (softened or melted)
• 5–10g salt (a generous pinch)
• About 180g soaked sultanas or mixed dried fruit (approx. half a 375g bag), soaked for at least a few hours or ideally overnight
  (Save the soaking water for the glaze!)
• Spices to taste (about 2tbsp altogether)  
  Suggested: cinnamon, allspice, nutmeg, cardamom, ground ginger (optional but lovely)

Cross Mixture (for topping):

• 40g plain flour
• About 1 tbsp water
• Optional: a spoon of icing sugar for flavor

Glaze (estimated, adjust to taste):

• Reserved soaking water from fruit
• Sugar (amount depends on water sweetness)
• Citrus zest (orange is ideal)

Method

1. Mix the Dough

1. In a large bowl, add in this order:
   • 125g sourdough starter
   • 500g flour
   • Your chosen spices
   • 350ml milk
   • 50g softened or melted butter
   • Salt (5–10g)
   • Half of your soaked fruit
2. Begin mixing everything together. As the dough starts to come together and looks shaggy, fold in the remaining fruit.
3. Knead for a few minutes until the dough becomes soft, elastic, and slightly tacky. It should spring back when gently pressed.
   (Avoid over-kneading — it's okay to stop once it feels pillowy and cohesive.)

2. First Rest & Stretch

4. Form the dough into a rough ball, cover, and rest for 30–60 minutes at room temp.
5. Do 2–3 rounds of stretch and folds over the next 1–2 hours, resting 20–30 minutes between rounds. You want a soft, airy dough that feels strong and smooth.

3. Bulk Fermentation

6. Cover the dough and let it proof in the fridge overnight (or for about 12–18 hours). This slow rise builds flavour and structure.

Day Two: Shaping & Baking

4. Shape the Buns

7. Bring the dough to room temperature (let it sit out for about an hour).
8. Divide into equal portions (depending on your preferred bun size — 12 is a good average for this batch).
9. Do a gentle stretch and fold on each piece, then shape into balls by rolling them under your palm on a clean surface.
10. Place shaped buns into a lined or greased baking dish, close together but not tightly packed. They’ll expand during final proof.

5. Final Proof

11. Cover and proof until the buns are touching and have doubled in size — usually 1.5–2 hours at room temp.

6. Make the Crosses

12. Mix 40g flour with about 1 tablespoon of water to create a thick, pipeable paste. Add icing sugar if you want a little sweetness.
13. Transfer to a piping or ziplock bag and pipe crosses over the buns.

7. Bake

14. Bake in a preheated oven at 200°C (392°F) for 20 minutes.
    Watch closely for the last 5 minutes as tops may brown quickly.

8. Glaze & Finish

While the buns are baking:

1. In a small saucepan, add:
   • Reserved soaking water
   • Sugar (adjust to taste)
   • Citrus zest (orange is best)
2. Bring to a boil, then reduce to a simmer until thickened. Taste as you go — adjust sugar or zest as needed.

When buns come out of the oven:

1. Brush lightly with melted butter.
2. While still warm, glaze generously with your syrup.

Serve
Let buns cool slightly, then enjoy warm with a bit of butter, or just as they are — soft, spiced, and golden.