Sourdough Hot Cross Buns

Recipe by Donna M.
READY IN: 14hrs 16mins
YIELD: 12 buns




  • Mix the starter, water and 1 1/2 cups flour together and let proof, covered, overnight or 8 to 12 hours.
  • In a large bowl, mix proofed starter, butter, milk powder, egg, and sugar together.
  • In a small bowl, stir together 1 cup of remaining flour, salt and allspice.
  • Add to dough mixture in large bowl.
  • Mix well, adding remaining 1/2 cup flour if needed and knead by hand until dough is smooth and satiny.
  • Pat dough out into a flat shape and spread fruits over dough.
  • Fold dough over fruits a couple of times and then knead until the fruits are evenly distributed throughout the dough.
  • Cover dough and let it proof until doubled.
  • Gently deflate the dough and divide it into 12 equal pieces.
  • Shape each piece of dough into a round ball and place on a greased sheet pan.
  • Cover rolls and let them proof until almost doubled.
  • Bake rolls at 425 degrees for 14 to 16 minutes.
  • While rolls are baking, make a simple syrup of 1/2 cup sugar and 1/2 cup water and bring it to a full boil,stirring occasionally, then remove from heat.
  • As soon as rolls come out of the oven, brush each roll top and sides, with syrup.
  • When rolls cool, pipe a cross shape on top with a simple powdered sugar icing.