This guide will show you how to make sourdough hot cross buns that are made with 100% sourdough starter (no added yeast), perfectly spiced, deliciously soft and tender and completely vegan (and egg-free). Makes for the perfect treat for Easter or the spring!
Hot cross buns are a classic treat for Easter or the spring, but they are so delicious that they deserve to be enjoyed all year round! And of course, I make mine with 100% sourdough starter (without commercial yeast) to give them extra flavor, a beautiful soft + fluffy texture and bonus nutritional benefits.
The subtle tang from the starter, the warm spices and the orange zest make for a perfect flavor combo, and these buns are perfectly sweet without being overpowering. This is the perfect recipe if you ran out of eggs or if you are vegan, since they are completely plant-based!
You can make your sourdough hot cross buns with raisins or chocolate chips, and this recipe uses a quick frosting to create the signature X shape, which makes them even more decadent. Enjoy them for breakfast, as a snack or even dessert!
Let me know if you give them a try! ❤️
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❤️ Why you will love this recipe
- Perfect sweet treat for Easter brunch or afternoon snack with a cup of tea in the spring (or any time of the year!)
- Made with 100% sourdough starter (no added yeast!)
- Amazing flavor and perfectly sweet
- 100% vegan (dairy-free and egg-free)
🗒 Ingredient notes (+ substitutions)
- Sourdough starter: you will need 100% hydration sourdough starter for this recipe. If you are new to baking sourdough bread, then check out my guide on how to make your own sourdough starter from scratch. There is no added commercial yeast in this recipe, so make sure your starter was fed and is active before using.
- Butter: I used the vegan butter from the brand Earth Balance, but any brand will work.
- Raisins: brown or golden raisins will be fine. You can also use currants (which are a little smaller) or even chocolate chips for a dessert-like treat.
- Flour: use bread flour if you have it to give a great texture to the buns, although I believe that all-purpose flour would also be fine.
- Spices: classic hot cross buns are made with a combination of cinnamon and allspice, but you can also include nutmeg, cardamom or any other spices that you like in baked goods.
- Frosting: to make the frosting, you will need powdered sugar, vanilla extract and a little dairy-free milk.
⭐️ Full list of ingredients (+ quantities) down below in the recipe card!
📝 Variations
- The glaze: I like to simply brush melted butter on the buns while they are still warm, but you can also create a quick glaze by combining about 100g of powdered sugar with just enough orange juice (one teaspoon at a time, about 3-4 total) to create a glaze consistency.
- The cross: to make the cross over the buns, I prefer to bake the buns without the cross, then make the design with a simple frosting once the buns are cooled down (see recipe below). For a less sweet version, you can also use a flour-water mixture that you apply over the buns before baking (¼ cup each of flour and water).
- Dried fruit: classic hot cross buns often include a mix of dried fruit, such as chopped dried apricot, dates, dried cranberries and candied citrus peel.
🍽 How to make sourdough hot cross buns
Step 1: Melt the butter using a small pot, then remove from the heat and add the milk and vanilla extract. Stir and set aside. You can also use the microwave to melt the butter. In a large mixing bowl, add the sourdough starter, orange zest, sugar, and pour the butter-milk mixture. Stir until well combined.
Step 2: Add the flour, salt, cinnamon and allspice.
Step 3: Stir until the dough is combined. If it looks too dry, then add a little more milk or water. It should look like a shaggy dough at this point. Cover and let the dough rest for 20-30 minutes.
Step 4: Then, you have 2 options: KNEAD OR STRETCH + FOLD. 1- Knead for 5 minutes and add the raisins (or chocolate chips) at the end by incorporating them by folding the dough over a few times. OR 2- Add the raisin (or chocolate chips) and stretch/folds every 20-30 minutes in the container/bowl, 3 times. Once done, cover the dough and let it ferment for about 5-7 hours (or longer) in a cozy area. This is a dense and enriched spiced dough that will ferment more slowly, so allow more time to ferment compared to regular sourdough bread.
Step 5: Divide the dough into about 12 equal portions. You can eyeball the size of the dough for each portion or weigh the total of the dough and divide by 12 to know how much each should weigh.
Step 6: Shape them into balls by bringing the edges on the bottom (check out the video at the bottom of the recipe card).
Step 7: Place the balls seam side down at the bottom of a 9x12 dish (grease the dish first). Keep going until you are done with all the dough. Cover the dish well with plastic and transfer to the fridge overnight. Then, let the buns come to room temperature and puff a little more, about 1-2 hours.
Step 8: The buns can be baked when they touch each other (again, it is a dense bread, expect it to take longer to rise and they might not double in size).
Step 9: When almost ready to bake, preheat the oven to 350ºF. Bake for 22-25 minutes or until golden brown. If the buns brown too fast, you can loosely cover them with a layer of foil or parchment paper. Once out of the oven, immediately brush with melted butter, then let the buns cool down.
Step 10: When the buns are cold enough to support the frosting, then mix the powdered sugar with the vanilla and milk until a thick, uniform frosting forms. Transfer into a small piping bag (or a small plastic sandwich bag) and create a cross over each bun. Set aside for 20 minutes so it sets. Enjoy!
⭐️ Detailed recipe (+ video) down below in the recipe card!
💡 Baking tips
- Sourdough starter: a very active and bubbly sourdough starter is essential for this recipe, otherwise the dough might not ferment and rise properly. To help have a great result, plan and feed your starter 4-8 hours ahead of time so it has enough time to be ready. I like to feed my starter late at night just before going to bed and mix the dough right when I wake up the next day.
- Long fermentation time: spices used in this recipe will slow down the fermentation (cinnamon has some anti-bacterial action), plus this is a dense and enriched dough, which means that the dough will need more time than regular bread to reach proper fermentation. So be patient, try to keep the dough in a cozy spot and make sure to start the dough at least the morning before you want the buns!
- Making the cross: it is essential to wait for the buns to be completely cooled down before making the cross with the frosting, otherwise it won't stay in place. Make sure the frosting is thick enough to remain in place and once the crosses are done, give the frosting some time to set before enjoying.
❗️Storage tips
The buns will stay good for 2 days on the counter (well covered), but for longer storage, I recommend freezing them in an airtight container or a freezer bag. Simply thaw them in the microwave before enjoying.
🍞 More vegan sourdough bun or roll recipes you might want to try
I hope you enjoyed this sourdough hot cross buns recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!
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📖 Recipe
Sourdough Hot Cross Buns (No Yeast, Vegan)
Equipment
- Large mixing bowl (with cover)
- 9 x 13-inch baking dish
Ingredients
- 60 g butter I used vegan butter (60g = about ¼ cup)
- 240-280 g milk I used oat milk (240g = about 1 cup)
- 1 teaspoon vanilla extract
- 200 g active sourdough starter 100% hydration
- 100 g granulated sugar (100g = about ½ cup)
- 1 orange (ZEST ONLY)
- 500 g bread flour
- 10 g salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon all spice
- 150 g raisins or chocolate chips (or about 1.5 cups)
For the icing cross
- 90 g powdered sugar about ¾ cup
- 15 g milk or 1 tbsp, I used oat milk
- ¼ teaspoon vanilla extract
Instructions
- MAKING THE DOUGH: Melt the butter using a small pot, then remove from the heat and add the milk and vanilla extract. Stir and set aside. You can also use the microwave to melt the butter.
- In a large mixing bowl, add the sourdough starter, orange zest, sugar, and pour the butter-milk mixture. Stir until well combined. Add the flour, salt, cinnamon and allspice. Stir until the dough is combined, it should look like a shaggy dough at this point. Cover and let it rest for 20-30 min.
- KNEADING: Here, you have 2 options: KNEAD OR STRETCH + FOLD. - If you choose to knead, then try kneading for 5 minutes and add the raisins (or chocolate chips) at the end by incorporating them by folding the dough over a few times. Place the dough back in the bowl/container and cover well.- If you prefer stretches and folds (see video), then add the raisin (or chocolate chips) and stretch/folds every 20-30 minutes in the container/bowl, 3 times, covering the dough well in between.
- BULK FERMENTATION: Once done with kneading or stretch+fold, then cover the dough and let it ferment for about 5-7 hours (or longer) in a cozy area. Ideally, the dough would almost double in size. This is an enriched and dense dough that contains spices, all of which slow down fermentation, so allow more time to ferment compared to regular sourdough bread. You might need up to 10-12 hours of fermentation time.
- SHAPING: Divide the dough into about 12 equal portions and shape them into balls by bringing the edges on the bottom (check out the video at the bottom of the recipe card). Place the balls seam side down at the bottom of a 9x13 dish (grease the dish first). Keep going until you are done with all the dough.
- SECOND PROOFING: Cover the dish well with plastic and transfer to the fridge overnight. If time allows it, then let the buns come to room temperature and puff a little more, about 1-2 hours (optional). The buns can be baked when they touch each other (again, this type of dough needs more time for rising!).
- BAKING: When almost ready to bake, preheat the oven to 350ºF. Bake for 22-25 minutes or until golden brown. If the buns brown too fast, you can loosely cover them with a layer of foil or parchment paper. Once out of the oven, immediately brush with melted butter, then let the buns cool down.
- CROSS: When the buns are cold enough to support the frosting, then mix the powdered sugar with the vanilla and milk until a thick, uniform frosting forms. Transfer into a small piping bag (or a small plastic sandwich bag) and create a cross over each bun. Set aside for 20 minutes so it sets. Enjoy!
Video
Notes
- Sourdough starter: a very active and bubbly sourdough starter is essential for this recipe, otherwise the dough might not ferment and rise properly. To help have a great result, plan and feed your starter 4-8 hours ahead of time so it has enough time to be ready. I like to feed my starter late at night just before going to bed and mix the dough right when I wake up the next day.
- Long fermentation time: spices used in this recipe will slow down the fermentation (cinnamon has some anti-bacterial action), plus this is a dense and enriched dough, which means that the dough will need more time than regular bread to reach proper fermentation and rising. So be patient, try to keep the dough in a cozy spot and make sure to start the dough at least the morning before you want the buns!
- Making the cross: it is essential to wait for the buns to be completely cooled down before making the cross with the frosting, otherwise it won't stay in place. Make sure the frosting is thick enough and once the crosses are done, give the frosting some time to set before enjoying.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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