Description
These soft, spiced, and citrusy Vegan Sourdough Hot Cross Buns are a labor of love, bringing together the magic of sourdough, a soft yudane dough, and warming spices.
Ingredients
Yudane Dough:
- 90g bread flour (high-gluten preferred)
- 90g boiling water
Sweet Stiff Starter:
- 80g active sourdough starter (100% hydration, at peak)
- 240g bread flour (high-gluten preferred)
- 100g water
- 40g organic brown sugar
Main Dough:
- 80g bread flour (high-gluten preferred)
- All stiff starter (from above)
- All yudane dough (from above)
- 20g – 25g organic brown sugar
- 1½ tsp (8g) salt
- 65g cold water, almond milk, or soy milk (reserve 10g and add as needed)
- 35g extra virgin olive oil or vegetable oil (or a mix of EV olive oil and coconut oil)
- 1¼ tsp cinnamon powder
- 1¼ tsp mixed spice (or ¼ tsp allspice + ½ tsp nutmeg)
- Zest of 2 oranges
- 85g raisins (rinsed in hot water and drained)
Flour Paste for the Cross:
- 40g plain flour
- 40g water
- 1 tsp vegetable oil
Sugar Glaze:
- 1 tbsp brown sugar or orange marmalade
- 1 tbsp boiling water
Instructions
1. Prepare the Yudane Dough
Mix the bread flour and boiling water until fully incorporated.
Cover and refrigerate for at least 4 hours or overnight. Use straight from the fridge.
2. Make the Sweet Stiff Starter
Mix the sourdough starter with water and brown sugar. Stir in the flour and knead into a firm dough.
Cover and let it ferment until tripled in size (about 4-6 hours at 28-30°C or overnight in a cooler space).
The starter should have a smooth, domed surface and not collapse.
3. Mix the Main Dough
In a stand mixer, combine all ingredients except the oil and raisins, including the yudane and stiff starter.
Tear the stiff starter and yudane dough into small pieces before mixing.
Mix with a paddle attachment for 2 minutes, then switch to a dough hook and knead for 3 minutes.
Gradually add oil in 2-3 batches, kneading for 5-6 more minutes until fully incorporated.
Knead another 7-8 minutes until smooth and elastic.
Fold in the raisins and shape the dough into a ball.
4. First Proofing (Bulk Fermentation)
Cover and rest at room temperature (~29°C) for 45-60 minutes until the dough rises about 50% (does not need to double).
5. Shape the Buns
Transfer the dough to a floured surface and divide into 12 equal portions (~78g each).
Roll each into a smooth ball and arrange on a lined 9-inch square pan (4×4) or 12.5 x 7.75-inch pan (3×4).
6. Second Proofing
Cover and proof in a warm place (~30°C) until doubled in size (about 2 hours).
7. Prepare the Flour Paste for the Cross
Mix flour, water, and oil until smooth. Transfer to a piping bag and snip the tip.
8. Bake the Buns
Preheat oven to 190°C – 210°C (top & bottom heat) or 170°C – 190°C (fan-forced).
Pipe a cross over each bun with the flour paste.
Bake for 20-25 minutes, checking at 20 minutes to prevent drying out.
9. Apply Sugar Glaze
Dissolve brown sugar or marmalade in boiling water and brush over the warm buns for a glossy finish.
10. Cool & Store
Cool on a wire rack before serving.
Store in an airtight container for up to 3 days, or freeze for longer storage.
Notes
- Patience is key! Allow the sourdough starter and yudane dough to develop flavor overnight.
- Want a softer texture? Swap part of the bread flour with all-purpose flour.
- For extra shine, brush with an apricot or maple syrup glaze instead.
- Prep Time: 30 Minutes
- Inactive time: 12 Hours
- Cook Time: 25 Minutes
- Category: Baking
- Cuisine: American