Vegan sourdough hot cross bun recipe

The moment that the warm sun of spring hits I am ready to celebrate with a batch of these homemade sourdough hot cross buns. These buns are a traditional British Easter treat, made with a tangy sourdough starter and spiced with mixed spice, and dried fruit.

They are the perfect combination of a soft and fluffy interior with a crispy and golden exterior. They are enjoyed throughout springtime but you can eat them any time of the year!

My sourdough hot cross bun recipe will guide you through the process of making these delicious buns, from preparing the dough to shaping and baking. Get ready to enjoy the true taste of spring!

Lucy

Sourdough hot cross buns

5 from 1 vote

The perfect spring time treat. These tangy buns are made using sourdough which is great for the gut!

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Resting & proving time 13 hours hrs 30 minutes mins

Servings: 8 buns

Course: Bread

Cuisine: British

Ingredients

  

Dough

• 100 g Levain sourdough starter that is ready for baking
• 225 g Strong white bread flour
• 225 g White spelt flour
• 100 ml Warm water
• 100 ml Oat milk room temperature
• 3 tbsp Aquafaba the water from a tin of chickpeas
• 50 g Plant butter
• 10 g Salt
• 50 g Caster sugar
• 100 g Raisins soaked in brandy for 2/3 hours
• ½ Orange the zest of
• 1 tsp Ground mixed spice

Crosses

• 4 tbsp Plain white flour
• 1 tbsp Golden caster sugar
• 2 tbsp Cold water

Glaze

• 1 tbsp Marmalade pass through a sieve to make it smooth
• 1 tbsp Water

Equipment

• 1 Mixer or knead by hand

Method

 

1. Combine the starter, flour, water, and milk in a mixing bowl and mix together until fully incorporated
2. Add the aquafaba and plant butter and mix in until the dough is sticky
3. Cover the bowl and set it aside to rest in a warm place for 1 hour
4. Now add in the salt, sugar, orange zest, spice, and soaked raisins and knead the dough slowly until it is smooth and silky which should take about 6-8 minutes (you can use an electric mixer or use the no-knead method and fold every 30 mins for 4 hours)
5. Cover the bowl with a plastic bag and leave it in the fridge overnight (for around 12 hours)
6. Take the dough out of the fridge the morning after and leave it to prove at room temperature for 1-2 hours.
7. Deflate the dough and divide it into 8 equal pieces
8. Shape them into rounds, place onto a well-floured board and dust them with flour. Cover the board with a plastic bag and leave to prove for around 30 minutes, or until they’ve doubled in size
9. Preheat your oven to 200 degrees (fan).
10. Whisk together the flour and water for the crosses. Place into a piping bag
11. Place the risen buns onto a baking tray, and leave a little space in between each bun as they will grow in the oven.
12. Snip off the end of the piping bag to make a small hole and pipe a cross on top of each one.
13. Bake in the oven for 15 minutes, until golden brown, and leave a few minutes longer if they are still pale.
14. In the meantime, place the marmalade and water into a small saucepan and melt together on medium heat. Set aside until the buns have baked
15. Take the buns out of the oven and brush over the glaze. Transfer to a wire rack to cool
16. Let them sit for about 10 minutes and then serve, or leave them to cool completely and toast to reheat.