Sourdough Hot Cross Buns (No Yeast, Vegan)

Vegan sourdough hot cross buns with raisin and covered with icing in a large white baking dish.

Sourdough Hot Cross Buns (No Yeast, Vegan)

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!

Prep Time20

Cook Time25

Minimal Fermentation Time12

Total Time12 45

Course: bread, Breakfast, Dessert

Cuisine: American

Keyword: buns, easter recipe, hot cross buns, sourdough buns

Servings:

Calories: 313kcal

Author: Jessica Laroche

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.

Nutrition