[AD] These Easy No Knead Sourdough Hot Cross Buns take 24hrs to make, from start to finish, but it’s all passive time. I use a mix of Wholemeal Spelt and White Flour for a lovely nutty taste and texture.
*Paid collaboration with Doves Farm*
Baking with Doves Farm at Easter
With Easter just under three weeks away, I’ve been experimenting with my sourdough starter and I’m pleased to share a brand new recipe for Easy No Knead Sourdough Hot Cross Buns with you today.
I’ve become an avid sourdough baker over the last few months, after I was sent some sourdough starter by my friend Elaine.
My starter is called Sally and she proves to be very reliable on a regular basis, with fresh loaves, bread buns, crumpets and pancakes being a common sight on my kitchen table.
I make my own Hot Cross Buns every year, and so this year I wanted to try my hand at making a sourdough version, and with an ancient grain, namely Doves Farm Organic Wholemeal Spelt Flour.
Spelt (triticum speltum), was widely grown in Roman times. It is an ancestor of modern wheat and it’s genetic heritage lies in crossing Emmer with wild grass, producing a grain that is closely related to modern wheat varieties.
I love using it in baking, as it has a wonderful sweet, nutty taste and texture.
Sourdough Hot Cross Buns
Regular readers of Lavender & Lovage may remember I made some delicious savoury muffins earlier in this month, Bacon, Cheese & Onion Spelt Muffins, with Doves Farm white spelt flour.
However for today’s’ recipe for Easy No Knead Sourdough Hot Cross Buns, I wanted a wholemeal bun, so I used an equal amount of wholemeal spelt flour with strong white bread flour, and with amazing results.
The hot cross buns were moist with a lovely wholemeal texture, as well as being nutty with a soft interior crumb.
This recipe is simplicity itself, with hardly any “hands on” time required, and lots of passive “proving” time, which suits my busy schedule.
Baking Hot Cross Buns with Sourdough
Using a sourdough starter adds just a bit of that desired sourness, which enhances the wholemeal spelt flour and although you don’t get the holes that you would in a normal sourdough bread.
As you can see from the photos the rise and texture is light, airy and a lovely surprise, given that using wholemeal flour can sometimes yield a very heavy bread bun or loaf of bread.
The warmth of the aromatic spices also adds to the sweetness of the spelt flour, and I like my hot cross buns packed with fruit, so I’ve suggested using 125g of dried mixed fruit, but you could increase that to 150g for a really fruity bun.
I hope you enjoy these sourdough hot cross buns as much as we did if you make them. I’m going to experiment with a higher amount of wholemeal spelt flour next time, although the texture and crumb was just perfect in this batch.
You can make these ahead of time as they freeze well, and just need to be taken out of the freezer to defrost overnight, then warmed up in an oven, or toasted with lashings of lovely butter.
This recipe is based on my master sourdough recipe (that I adapted from the lovely Elaine, the giver of sourdough starter) and is very easy. I usually add an egg to my hot cross buns, but I found there was no need this time.
The recipe is shared below, and PLEASE do let me know if you make these, and how they turned out. Karen
Pin Me!
More Doves Farm Recipes:
Step By Step Instructions
You’ll find the full and printable recipe at the end of this post.
- 2 to 3 hours before you want to start your sourdough bread, take the starter out of the fridge and feed it with 90g filtered water and 90g strong white bread flour.
- Mix well, cover with cling film (or a shower cap) and set to one side to start working. After 2 to 3 hours the starter should be frothy and light with lots of bubbles and it may be making a noise, as in singing! It’s now ready to use.
- Put the covered starter back in the fridge until it is needed next time you want to bake.
- Place the sourdough starter into a large bowl and add the salt, water, melted butter, mixed spice, sugar and both flours. Mix until it has all come together in a rough ball.
- After an hour, uncover it and with your hands, bring the dough from the outside, and fold it into the middle.
- Then add the dried mixed fruit and fold them into the dough. Do this for about 15 to 20 times – I find it is easier if I rotate the bowl at the same time. Cover it and set to one side.
- Do the folding and turning action two or three more times over the next few hours, by this time the dough will be smooth, elastic and sticky. I start this at about 3pm to 4pm and the dough is ready to bulk prove overnight at about 8pm to 9pm.
- Once the dough is smooth and elastic (see above) and it will have risen by now too, cover with cling film/shower cap and set to one side in a cool place to prove overnight. (I use my pantry which is about 14 degrees C)
- In the morning, the dough will have risen overnight and you will have a large, round ball of smooth dough that’s ready to bake after the buns have been shaped.
- Pre-heat the oven to 200C/190C Fan/400F/375F Fan/Gas mark 6 and line a large baking tray/sheet with non-stick baking parchment.
- Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces.
- Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands.
- Place the buns onto the prepared baking tray/sheet.
- Cover the buns with the tea towel and set aside to rest for 5-10 minutes whilst you make the crosses.
- Mix the flour and water to a stiff paste, but make sure it is thin enough to pipe.
- Make the glaze too – heat the water and sugar together until the sugar has dissolved and set aside.
- Pipe a cross on each bun and then bake the buns in the pre-heated oven for 20 to 25 minutes, or until pale golden-brown, and when they are turned over and tapped underneath they sound hollow.
- As soon as you remove the buns from the oven, brush them with the sugar and water syrup, then set aside to cool on a wire rack.
- Serve warm, split and spread with butter, or serve toasted, split and spread with butter.
Pin Me Too!
Easy Sourdough Hot Cross Buns Recipe
Easy No Knead Sourdough Hot Cross Buns
Easy No Knead Sourdough Hot Cross Buns - These no-knead sourdough hot cross buns take 24hrs to make, from start to finish, but it's all passive time. I use a mix of Wholemeal Spelt and White Flour for a lovely nutty taste and texture.
Ingredients
- BUNS:
- 150g recently fed sourdough starter (Feed it with 90g flour and 90g water 2 to 3 hours before you need to use it)
- 10g sea salt
- 300ml tepid filtered water
- 80g melted butter
- 2 teaspoons mixed spice
- 50g white caster sugar
- 250g Doves Farm organic wholemeal spelt flour
- 250g Doves Farm organic strong white bread flour
- 125g mixed dried fruit and peel
- CROSSES:
- 50g plain flour with water to mix to a stiff paste
- GLAZE:
- 25g white caster sugar mixed with 30ml water
Instructions
2 to 3 hours before you want to start your sourdough bread, take the starter out of the fridge and feed it with 90g filtered water and 90g strong white bread flour. Mix well, cover with cling film (or a shower cap) and set to one side to start working. After 2 to 3 hours the starter should be frothy and light with lots of bubbles and it may be making a noise, as in singing! It's now ready to use. Put the covered starter back in the fridge until it is needed next time you want to bake.
Place the sourdough starter into a large bowl and add the salt, water, melted butter, mixed spice, sugar and both flours. Mix until it has all come together in a rough ball.
After an hour, uncover it and with your hands, bring the dough from the outside, and fold it into the middle. Then add the dried mixed fruit and fold them into the dough. Do this for about 15 to 20 times - I find it is easier if I rotate the bowl at the same time. Cover it and set to one side.
Do the folding and turning action two or three more times over the next few hours, by this time the dough will be smooth, elastic and sticky. I start this at about 3pm to 4pm and the dough is ready to bulk prove overnight at about 8pm to 9pm.
Once the dough is smooth and elastic (see above) and it will have risen by now too, cover with cling film/shower cap and set to one side in a cool place to prove overnight. (I use my pantry which is about 14 degrees C)
In the morning, the dough will have risen overnight and you will have a large, round ball of smooth dough that's ready to bake after the buns have been shaped. Pre-heat the oven to 200C/190C Fan/400F/375F Fan/Gas mark 6 and line a large baking tray/sheet with non-stick baking parchment.
Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Place the buns onto the prepared baking tray/sheet. Cover the buns with the tea towel and set aside to rest for 5-10 minutes whilst you make the crosses.
Mix the flour and water to a stiff paste, but make sure it is thin enough to pipe. Make the glaze too - heat the water and sugar together until the sugar has dissolved and set aside.
Pipe a cross on each bun and then bake the buns in the pre-heated oven for 20 to 25 minutes, or until pale golden-brown, and when they are turned over and tapped underneath they sound hollow. As soon as you remove the buns from the oven, brush them with the sugar and water syrup, then set aside to cool on a wire rack.
Serve warm, split and spread with butter, or serve toasted, split and spread with butter. The cooked buns can be frozen for up to 3 months; allow 6 hours for them to defrost and serve as above.
Notes
You can make these sourdough Hot Cross Buns with all white flour if you prefer, or a combination of ancient grains and white flour.
Nutrition Information
Yield 12 Hot Cross Buns Serving Size 1Amount Per Serving Calories 307Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 63mgSodium 396mgCarbohydrates 38gFiber 3gSugar 12gProtein 15g
Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used.
Percy says
These look delicious – I was looking for a hot cross bun recipe to use with a post I’m planning on writing and this will do nicely! Really looking forward to giving this one a go.
Karen Burns-Booth says
I’m so pleased the recipe will be a good fit for a post you’re planning. Karen
Louise Gregory says
Hello Karen, I’m looking forward to making your Hot Cross Bun recipe tomorrow.
Please could you clarify for me, is the 90gm flour and 90gm water, which is added to the sourdough starter to feed it 2-3 hours before making the dough, taken out of the flour and water in the main ingredients list, or is it in addition to. Also having fed my sourdough starter am I using the whole 330gm fed weight of it, or just using 150gm and keeping 180gm back for my next bake? Sorry if I’m being a bit thick, but I want to make sure my buns look nearly as lovely as yours do! PS the pictures are beautiful.
Many thanks
Louise
Karen Burns-Booth says
Hi Louise,
Yes – you feed the starter with 90g each flour and water and then use 150g if it to start the dough off, leaving the remainder as normal to hibernate until you need to use it next.
Hope that helps?
Karen
Debi says
So do I get 90g of starter out of fridge, and feed it with 90g flour and 90g water?
Karen Burns-Booth says
Hello Debi, You take you sourdough starter out of the fridge, and then feed it with 90g flour and 90g water, to whatever you have starter in your pot/jar etc.
Debi says
Oh ok it’s doesn’t matter how much starter I have in the fridge then?
Karen Burns-Booth says
No, it doesn’t matter as you feed it as I’ve said and use what I’ve said in my recipe – the amount of starter you have doesn’t matter as long as it’s well fed and bubbly before using.
Karen Burns-Booth says
PS: the 90g flour and water is extra to the flour and water as shown in the main ingredient list.
Andrew Todd says
Hi Karen
Do you pre-soak the raisins before adding them?
Regards
Andrew
Karen Burns-Booth says
Hi Andrew, my mixed fruit and peel was very fresh as in newly bought so I didn’t soak it beforehand, but you can soak your dried fruit if you wish. Karen
Karen Burns-Booth says
HI Andrew, there is no need to soak them, but it will not harm if you do. Karen
Natasha says
These look & sound amazing! How would I make a sourdough starter for myself please?
Karen Burns-Booth says
Hi Natasha – I didn’t make my own sourdough starter, so I cannot help you, but there are lots of tutorials online to help. Or you can buy a starter here: Buy Sourdough Starter
Geof Turner says
Hi
I made these, but thought that a second prove at step 7 would be better than the 5 – 10 minutes stated. I left them for 5 hours under a couche cloth and they rose and baked very well
Karen Burns-Booth says
That’s very handy information, thanks for sharing with me and my readers! As you can see by the photos, my 5 to 10 minutes worked very well, but there’s always rook for improvement! Karen
Ashley Ramsden says
I made these on Good Friday this year and they were an outstanding success (despite only being my 5th sourdough bake to date)!
I used my new rye starter, and swapped out wholemeal spelt flour for wholemeal bread flour (as that’s what I had in the cupboard).
Will definitely be making these again next year – I just hope my cross piping skills have improved a bit by then…
Karen Burns-Booth says
THANKS so much for letting me know and I am SO pleased you all enjoyed this recipe too! Karen
Izzy says
Just made these in the US with half whole wheat and half all-purpose flour. Also added some orange zest. They came out great, really good flavor and my family loves them. Thank you!
Karen Burns-Booth says
Hi Izzy – that’s wonderful news and I’m so glad you like the recipe too! Karen
Jackie Singh says
I am a great fan of Elaine’s Sourbread Methodology….found your recipe online and decided to try.
Must say that the end result is heavenly!! I have a fairly fussy family when it comes to food, but they’ve loved this too. Only change I would make is perhaps up the oven temperature a tad, as the 190 Deg Fan did not work for me. Must be something to do with my oven perhaps?
Karen Burns-Booth says
Thank you so much and welcome to my site. Oven temperatures are perennially hard to regulate as each oven is so different. My old gas oven was very slow , as in not as hot as I would want. But my current Stoves range cooker is hotter than I’m used to! I’m delighted that my recipe was a hit though Karen
Katie says
I just made these – they are lovely! They were also ready a lot sooner than in 24h… perhaps because it is warm here in the UK and I have a very active starter! Thank you for your recipe, you’ve saved me a valuable packet of yeast at this time of shortage.
Karen Burns-Booth says
Hi Katie and Happy Easter Saturday! I am SO pleased that you loved my recipe here!
Yes, the temperature WILL always affect any bread and yeast baking.
It has been fabulous up here in N Wales as well!
Karen
Andrea says
Hi Karen
I’m so grateful for this recipe!! Every year we would make hot cross buns at Easter and in between times too, using the trusty family recipe with yeast. Now that I’ve begun a sourdough journey I wanted to find a recipe where instead of using commercial yeast, I could use my sourdough starter. I find it a daunting task scrolling through the internet finding the right recipe. So glad I found yours. It worked first time!!! And totally delicious, just like my Mom’s recipe. And the rest of the family agrees. I know this because when I tell them I’m baking hcb, I get loads of smiles and they’re finished by the end of the day. Just as well they take 24hrs to bake & don’t last long in my house otherwise I’d seriously start looking like one of these buns :)))
Thank you, Karen
Karen Burns-Booth says
Thank you so much for your lovely comments here Andrea, you have made my day!
I love to share my recipes and I am delighted that this recipe has given you and your family so much pleasure. 🙂
Karen
Matz says
Made these today, and they turned out fine even though I didn’t read the recipe right and proved the dough overnight before adding the fruit and doing the stretch and folds! 🙁 Not perfect by any stretch (haha!) but good for a first attempt! I used light rye flour instead of spelt and strong white bread flour (50/50 split). The dough rose well but I probably over-proved it and then I under baked the buns – (though that could be an overhang of the over proving): I baked them at the prescribed temperature. Do you have tips on what the crumb should look like when you cut into it? Admittedly my buns were still hot when I cut them but they seemed wet and pitted when I pushed my thumb into the inside. They taste delicious though and I added almond flakes and orange peel. 🙂
Karen Burns-Booth says
Hi there,
Thanks so much for your very concise comments, they’re very helpful.
Yes, the buns will be squidgy and will be wet if cut when too warm or hot, the crumb is as shown in my photos, soft and heavier than a non enriched bread dough.
Underbaking will also be a problem as the crumb hasn’t had a chance to dry out and rise.
Hope that helps,
Karen
Alice says
Hi Karen,
I wish to try your recipe for the buns but would it be possible to make them with all spelt flour? How would I need to adjust the quantities?
Thank you!
Have a great Easter
Karen Burns-Booth says
Hello Alice – I’ve never made with them with 100% spelt – you can try and let me know how they turn out. Sorry I can’t be more help – Karen
Elizabeth says
Hi Karen,
I made these today for Good Friday and they came out incredibly well! I used half wholewheat flour and half white bread flour and used up a jar of handmade mincemeat instead of dried fruit. Thanks for the lovely recipe that was also accidentally vegan 🙂
Love and peace at this time of year
Karen Burns-Booth says
Thank you so much Elizabeth, and also thanks for your handy tips about the mincemeat and flour mixtures too! Happy Easter to you and yours, Karen
nikkijw says
Magnificent results from your recipe ~ thank you! They went down very well indeed at a picnic on Good Friday. I added the zest of an orange into the dough & soaked the full 150g of mixed fruit in chai tea for 12hrs beforehand.
Karen Burns-Booth says
Thanks very much for your valuable feedback and I love the idea of soaking the fruit in chai beforehand too! Karen
Nadine says
Hi, I’ve tried to follow your recipe, using vegan butter, but the dough has not risen even a tiny bit during the overnight proofing. Is it possible that I put the melted butter in at too hot a temperature and killed off the starter? The starter was very bubbly and alive when I used it, but the lump of heavy dough now looks lifeless :-(.
Karen Burns-Booth says
Just seen your latest comment!
Nadine says
I spoke too soon! I just needed to be more patient and let the dough rise a lot longer (18 hours or so) – the dough now feels a lot lighter and the buns are in the oven!
Karen Burns-Booth says
That’s great news Nadine – this is a long rise and prove recipe 🙂 Karen
Matty says
I’ve used your recipe to create a giant hot cross bun a la Bettys tearoom classic! It doesn’t have quite the same finesse but it looks pretty good glazed! I’ll let you know if it’s edible after tea today!
Karen Burns-Booth says
Ohhh how fabulous! Can’t wait to hear how the giant bun was! Karen
Sonia says
Thankyou for this lovely recipe Karen! I made these following all guidelines and they turned out amazing! I used a 1-2-2 ratio for the starter. 45g starter ,90g flour,90g water. I also sprayed them with water before placing in oven and put water tray of boiling water in over for half the bake. Will definitely make these again!
Karen Burns-Booth says
THANK YOU so much for letting me know Sonia, I am so pleased that they turned out well for you! Happy Easter 🙂 Karen
Jane Steele says
Hi
I made the recipe with a view minor adjustments as I seem to be pathologically incapable of following a recipe to a tee
They have turned out beautifully I may add.
However I was a bit intrigued by your instructions.
I had assumed them to be your own words, but I use a Matthews Canadian Flour recipe and they are more or less word for word the same.
So pleased put me out of my misery, did you also write that recipe for them, or doy you collect bits of recipes and clip them together as appropriate.
Karen Burns-Booth says
Hello Jane
The other is true I think, it seems they have copied my instructions, as these are MY words from many other recipes I have written over the years for yeast and sourdough bakery.
Can you share the link with me please, so I can check and contact them?
However, I have worked with Matthews Flour in the past, but not with a hot cross bun recipe, but a basic white sourdough bread recipe, so maybe they have copied from there?
My name should have been credited too.
Karen