Breads (Sourdough) - Soft Buns/Rolls

Soft Sourdough Hot Cross Buns (Fluffy & Naturally Leavened)

March 12, 2021 | Recipe by Bake with Paws
Last Updated on July 12, 2025
By Bake with Paws

Freshly baked sourdough hot cross buns with golden brown crust and cross topping

Sourdough Hot Cross Buns


What Are Hot Cross Buns and Their Origins?

Hot Cross Buns are sweet, spiced buns traditionally eaten on Good Friday. The cross on top represents the crucifixion of Jesus, and the spices are said to symbolize the spices used to embalm Him. Originating in England during the 12th century, they have since become a beloved Easter bake around the world.

My sourdough version is a twist on the classic — slow-fermented for deeper flavor, made with no commercial yeast, and uses Asian baking techniques for extra softness.


Freshly baked sourdough hot cross buns with golden brown crust and cross topping


Why You’ll Love This Recipe


✔️ Soft and Fluffy Texture – Made using the Japanese Yudane method, these buns are incredibly soft, moist, and stay fresh for days.

✔️ Naturally Leavened with Sweet Stiff Starter – No commercial yeast needed. This mildly sweet stiff sourdough starter yields a lighter flavor with excellent rise and structure.

✔️ Delicately Sweet with Fruity Notes – Infused with orange zest and studded with dried cranberries, each bite is fragrant and gently sweet — perfect for those who prefer low-sugar bakes.

✔️ Better Shelf Life – Thanks to the Yudane and sourdough combination, these buns stay soft and enjoyable even on the second or third day.

✔️ Perfect for Easter or Anytime – Traditionally enjoyed during Easter, but so good you’ll want to bake them all year round.

✔️ Customizable – Swap in raisins, chocolate chips, or other dried fruit based on your preference.

✔️ Beginner-Friendly with Visuals – Detailed steps and photo guidance make it easy for even new sourdough bakers to succeed.
Close-up of soft, fluffy sourdough hot cross bun crumb


Scroll to the bottom of the page for "PRINT RECIPE" ⬇

Easter is less than a month away and we are starting to see a lot of Hot Cross Buns being baked.  I have shared a yeast version last year (2020).   Please click "Hot Cross Buns" If you are interested.  For this year, I thought I would do a "Sourdough Hot Cross Buns" version using the Yudane Method too.  

This Sourdough Hot Cross Buns are so soft and fluffy.  It stays fresh longer due to Yudane Method.  My family love it so much. They disappeared from the counter so fast.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

My Proven Recipe


Ingredients (Yields: 16 buns)


Yudane Dough:
90g bread flour (I used Japan High Gluten Flour)
90g boiling water

Sweet Stiff Starter:
80g active sourdough starter (100% Hydration), at its peak 
240g bread flour (I used Japan High Gluten Flour)
100g water or 120g milk
40g sugar (I used organic brown sugar)

Main Dough:
80g bread flour (I used Japan High Gluten Flour)
All stiff starter (above)
All the yudane dough (above)
25g brown sugar (I used organic brown sugar, add more if you prefer sweeter)
1 1/4 tsp salt
35g milk powder (omit if sweet stiff starter is fed with milk)
40g butter, room temperature
55g egg, whisked (from 1 medium egg)
20g water (Don't add all at one time)
1 1/4 tsp cinnamon powder
1/2 tsp allspice
1/4 tsp nutmeg powder
zest of 2 oranges
85g raisins, rinsed with hot water and drained

Egg Wash: 
1 egg + 1 tbsp water, whisked

Flour Paste for The Cross:
40g plain flour
40g water 
1 tsp veg. oil

Sugar Glaze (I omitted)
1 tbsp brown sugar
1 tbsp boiling water

Utensils:
9" square pan, lined with parchment paper
Pipping bag 
No. 6 round nozzle (optional)

Step-By-Step Instruction

 
  1. Yudane Dough:
    1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
    2. Cling film and place in the fridge for at least 4 hours or overnight.  I prepared the night before.
    3. Take out from the fridge 30 minutes before using to return to room temperature.
  2. Sweet Stiff Starter 
    1. Dilute starter with water, stir in sugar and mix in bread flour to become a dough.  I usually mix with plastic scrapper then mix with hand to make into a ball.  Please use stand mixer with paddle attachment to mix if you find hard to mix with hand.
    2. Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.  It took about 8 - 9 hours depending on your starter.  It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. 
    3. However, if you feed your starter with milk, the starter will take longer time to proof and very much depend on your stater.  Mine took about 9 - 10 hours to proof overnight.  And the starter did not rise until triple somtimes in size compared feeding with water.  It rose almost 2.5 to 3 in size.  
  3. Main Dough:
    1. Put all ingredients (except butter and raisins), including all the stiff starter and yudane dough into a bowl of stand mixer.  I usually torn the stiff starter and yudane dough into pieces first.
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 2 minutes or until all incorporated.  This step is critical to prevent  an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
    3. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage.  The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
    4. Add in rinsed raisins and continue kneading for about a minute until the raisins evenly mix in the dough.  
  4. 1st Proofing/Resting:  
    1. In the same bowl, let the dough rest for 15 - 60 minutes. Keep it covered with clingfilm or use a lid.  This dough I rested for 45 minutes and the dough rose slightly in 45 minutes. 
  5. Shaping:
    1. Transfer the dough to a clean floured surface then divide dough into 16 equal portions or 9 equal portions (if you prefer bigger buns).  Please use a kitchen scale if you want to be exact.  
    2. Form each portion to a ball.  Please watch the video here "How to shape bun"
    3. Place place bun onto the baking pans lined with non-stick baking paper. 
  6. Final Proofing:
    1. Let the buns proof at a warm place until the dough rise double in size. This one took approximately 3 1/2 hours at at room temperature of 30C.  The duration of proofing depends on your ambient temperature and the starter.
  7. Flour Paste for The Cross:
    1. Whisk flour, water and oil together until become a thick pipeable paste.  Transfer the paste to a pipping bag and snip the tip off or use round nozzle if you have. Set aside.  If you do not have a piping bag just used a clean plastic bag and snip the tip/corner off.
  8. Baking:
    1. Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
    2. Brush with egg wash.
    3. Pipe a cross on each bun with the prepared paste. 
    4. Bake in a preheated oven for 15 - 20 minutes, or until golden brown.  For my oven, I make sure I did not bake more than 20 minutes as the buns will become dry easily by the next day even though yudane method is used. 
    5. Remove buns from oven and let them cool on rack.  Brush buns with sugar glaze if you like once out from oven.
Yudane Dough

Sweet Stiff Starter

Main Dough
Step-by-step process of making sourdough hot cross buns

Step-by-step process of making sourdough hot cross buns

Step-by-step process of making sourdough hot cross buns


Common Mistakes to Avoid


❌ Don’t under-knead – You need strong gluten for fluffy buns.

❌ Don’t overproof – They may collapse or taste too sour.

❌ Don’t skip Yudane – It keeps the buns soft for longer.

❌ Don’t rush the fermentation – Let the flavor develop naturally.



Tips For Perfect Sourdough Hot Cross Buns


  1. Sourdough Starter:   
    • A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak.  For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".
  2. Gluten Development: 
    • Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing.  From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
  3. Kneading: 
    • Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
  4. Flour & Hydration: 
    • Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results.   If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
  5. Dough Temperature:
    • Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
  6. Proofing:
    • Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
      • If it bounces back instantly, it’s under-proofed and needs more time.
      • If the indentation stays, it’s over-proofed.
      • If the indentation slowly bounces back, it’s ready to bake.
      • There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
  7. Wrinkle Top or Shrinking: 
    • If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
  8. Baking & Oven Temperarate:  
    • Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

FAQs about Sourdough Hot Cross Buns


Q: Can I use all-purpose flour instead of bread flour?
A: It's possible, but bread flour gives better structure and rise.

Q: Can I skip the sweet stiff starter?
A: The stiff starter is key for structure and mild flavor. I don't recommend skipping it.

Q: How do I store these buns?
A: Store in an airtight container for up to 3 days at room temp or freeze for longer storage.

Q: Can I make this without a stand mixer?
A: Yes, kneading by hand will work — it just takes a bit longer.



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If you try this Sourdough Hot Cross Buns recipe, I’d love to see your beautiful creations!
Tag me on Instagram @bakewithpaws and use the hashtag #bakewithpaws to share your bakes.

Have any questions about this recipe or baking sourdough in general?
Feel free to leave a comment below — I’m always happy to help!


Comments

  1. Thank you for this recipe it tasted so good!!!!

    ReplyDelete
    Replies
    1. Hi, thanks for trying and your kind feedback. I am glad that you like it.

      Cheers and happy baking :)

      Delete
  2. If the yudane already more than 24 hrs in the fridge, can I still use it? Thanks in advance

    ReplyDelete
    Replies
    1. Hi, yes it is fine. It can be kept for 2 -3 days in the fridge. Thanks :)

      Delete
    2. Thanks for the info :)

      Delete
  3. Thank you for the recipe. My very first hot cross buns came out beautifully, so moist, soft and fluffy just like mentioned. I put cranberries instead as no sultanas in hand and glazed with butter after all. The taste is just right.
    Thank you for the clear instructions and pictures.

    ReplyDelete
    Replies
    1. Hi, thank you for trying and your kind feedback. You know what, I am going to bake this recipe tomorrow. My family love it.

      You are most welcome and happy easter in advance.

      Cheers :)

      Delete
  4. Hello. Please may I ask what you mean by active sourdough starter at hundred percent hydration. I usually feed my starter 1:4:4 is that ok or you mean to feed at 1:1:1 ?

    ReplyDelete
    Replies
    1. Hi, Thanks for your interest in this recipe. Active starter means the starter at its peak when reach triple. 1:4:4 is fine just use it when reach triple and you can see very active with a lot of bubbles.

      100% hydration means same equal part of flour and water.

      Cheers :)

      Delete
  5. I have been trying to find yudane method sourdough and I am so glad to find yours but noted that the starter (80+240+120) is much bigger than the actual dough of 80g, which I have never seen before. can you explain the logic please.

    ReplyDelete
    Replies
    1. Hi, thank you for your interest in this recipe.

      I created a recipe using a high percentage of sweet stiff starter that help to cut down proofing times and make the bread rise faster on the baking day.

      If you can see all my Sourdough Shokupan and Sourdough Soft bread recipes are using this method.

      I hope this helps.

      Cheers :)

      Delete

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