Sourdough Discard Hot Cross Buns
These Sourdough Discard Hot Cross Buns put a sourdough spin on the classic. They’re soft and lightly sweet, filled with plump raisins and bits of candied citrus, and finished with the traditional cross on top.
Servings: 12 Buns
Calories: 298kcal
Ingredients
Dough
- 7 grams yeast
- 50 grams granulated sugar
- 226 grams milk
- 1 egg
- 113 grams sourdough starter
- 480 grams bread flour
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon grated nutmeg
- 1 whole clove ground
- 9 grams salt
- 56 grams butter
- 120 grams raisins
- 60 grams candied orange peel diced
Topping
- 40 grams all-purpose flour
- 7 grams powdered sugar
- 49 grams water
Simple Syrup
- 50 grams granulated sugar
- 56 grams water
Instructions
- Prep: Cover the bowl with plastic wrap and let the yeast bloom until foamy and fragrant, about 15 minutes. Transfer the raisins to a separate bowl and cover them with warm water.7 grams yeast, 50 grams granulated sugar, 226 grams milk, 120 grams raisins
- Make the dough: Whisk the egg and dissolve the sourdough discard into the yeast mixture. Stir in the flour, spices, and salt, and mix until a shaggy dough forms.1 egg, 113 grams sourdough starter, 480 grams bread flour, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon grated nutmeg, 1 whole clove, 9 grams salt
- Knead the butter into the dough. Your dough will be greasy at first and gradually feel smoother as the butter is absorbed.56 grams butter
- Cover the bowl with plastic wrap and let the dough rest for 10 minutes. This will make the dough less sticky and much easier to work with.
- Strengthen the dough: Turn the dough out onto a clean surface. Dust the surface with a little flour if your dough is too sticky to knead.
- Using the heel of your hand, push the dough away from you, then fold it back over itself. Give the dough a quarter turn and repeat. Knead the dough until smooth.
- Drain the raisins and blot them with paper towels to make sure most of the moisture is removed. You don't want to add more water to your dough or it will be too sticky and difficult to handle.
- Return the dough to the bowl and fold the raisins and chopped candied citrus into the dough until evenly distributed. Kneading the dough first helps keep the raisins and candied citrus intact, preventing them from getting smashed.60 grams candied orange peel
- Bulk fermentation: Gather the dough into a tight ball and transfer it to a clean, lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise untouched until doubled in volume, about 45 minutes to 1 hour.
- Shape the dough: Divide the dough into 12 portions. Working with one piece at a time, flatten the dough into a rectangle. Fold the corners toward the center, and pinch them together to seal. Turn the dough over and drag it on the work surface to round it into a tight ball, and try your best to seal the seam on the bottom. Repeat with the remaining dough portions.
- Final proof: Arrange the rolls in a 9 by 13-inch baking pan lined with parchment paper. Cover the pan with plastic wrap and let the dough rise untouched until puffy and almost fills the pan.
- Add the crosses: Make a paste out of the powdered sugar, all-purpose flour, and water.40 grams all-purpose flour, 7 grams powdered sugar, 49 grams water
- Transfer the topping to a piping bag. Pipe a straight line across the center of each row of buns, from one side of the pan to the other. Then pipe vertical lines down each column, intersecting the horizontal lines to form crosses.
- Bake: Bake the buns at 350°F for 45 to 50 minutes or until golden brown and the temperature of the buns registers at 190°F when probed with an instant-read thermometer.
- While the buns bake, heat water and sugar over medium heat until completely dissolved. Brush the warm buns with simple syrup.50 grams granulated sugar, 56 grams water
Notes
- The windowpane test is a great way to check if your dough has developed enough strength. After kneading, stretch a small piece of dough between your fingers—if it forms a thin, translucent membrane without tearing, the dough is ready for the next step.
- You can use active starter for this recipe or just add 56 grams of water and 56 grams of flour to your dough.
- Both active dry yeast and instant yeast will work for this recipe. Feel free to skip blooming if you opt for instant yeast.
- Don't skip soaking the raisins. Dried fruit can steal moisture from the dough and mess with the final texture.
- If you can't fine candied citrus, feel free to add orange zest to the dough instead.
Nutrition
Calories: 298kcal | Carbohydrates: 56g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 343mg | Potassium: 172mg | Fiber: 2g | Sugar: 14g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg