Sourdough Hot Cross Buns
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Traditional sourdough hot cross buns sweetly spiced with cinnamon and mixed spice, studded with raisins and mixed peel. Soft and fragrant with a hint of orange. Serve warm, especially around Easter.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 240 ml (1 cup) whole milk
- 55 g (½ stick) unsalted butter
- 75 g (⅓ cup) sugar (I used golden caster sugar)
- 1 large egg
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp mixed spice
- 1 tsp sea salt
- 200 g (1 cup) active starter
- 500 g (4 cups) white bread flour (preferably organic)
- 75 g (½ cup) raisins
- 50 g (⅓ cup) mixed peel
- zest of a lemon or orange
- 60 g (½ cup) flour
- water (as needed)
- 5 tbsp smooth apricot jam (or marmalade)
At a glance
PER SERVING · TIME 880M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 126mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 154mg
- Calcium
- 48mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 126MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.