The Fresh Loaf

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Sourdough Hot Cross Buns

Carlo_Panadero's picture

Sourdough Hot Cross Buns

Base Recipe by Patrick Ryan of Firehouse Bakery

500g Strong white flour

65g Brown Sugar

12g Salt

5g Ground Cinnamon

5g All spice

5g of vanilla extract

Orange zest - 1 whole!!

200g Stiff starter

300g milk

1 large egg

65g unsalted butter

200g dried fruit(Marinade with orange and lemon juice with cinnamon and clove overnight) drained and save juice for glazing.

Cross paste - this may need to be adjusted(too hard after baking)?

100g plain flour-Colour or flavour

40g icing sugar

60-70ml milk

In a mixer Mix all ingredients except butter and fruits, once everything is mixed gradually add the butter, mix until gluten is developed, took about 20 minutes mix on medium to high speed with one 5 minutes rest a total of 25 minutes.

Leave to rest for 1 hour, after resting add fruits by folding onto the dough. Bulk ferment for 8 hours @ 23-24c deg. 


After bulk fermentation divide the dough approx 80 - 85g each and shape into a ball placing it onto a prepared tray(with baking paper preferred) 

Let it proof/prove for about 9-10 hours @ 24c Deg 

Pre-heat oven to 220c deg, add your cross paste when oven is ready, load onto the oven and drop the temperature to 200c deg and bake for 12 minutes, then another 20 to 25 minutes at 180c deg.


Use the left over juice from the fruit marinade and add approx a teaspoon of sugar then mix and brush on top while hot..



HeiHei29er's picture

Very nice bake!  Looks nice and moist.

Carlo_Panadero's picture

thank you!! it was soft and moist!

Benito's picture

Carlo they look delicious, nicely baked.


Carlo_Panadero's picture

They we’re amazing with butter!! Thanks Benny!

Kistida's picture

Lovely yummy buns! 

Carlo_Panadero's picture

Super late reply! Belated happy Easter!! It was so good!! Thank you!

ifs201's picture

Lovely bake! I was thinking of trying your recipe but I did want to double check the proofing times as two 9 hour room temperature proofs seems like a lot especially with 200g levain and 500g flour. The second proof wasn't in the fridge? 

Carlo_Panadero's picture

Hi and thank you! Hope you try it.. Yeah first was a total of 9 hours, that’s including couple of stretch and folds to incorporate the cranberries, I left it to ferment on the counter overnight and probably the room temp was not that accurate, may be colder. 

adjust as per your room temperature, probably my starter was not that strong yet, you probably watch the dough and record the time as well. my room temperature might be an issue..