Sourdough Hot Cross Buns

Ever since I developed a Hot Cross Bun (or HxB, for the cool kids) recipe for my cookbook, I've made these each year around this time.

Now, HxBs are certainly not something I grew up eating out here, but once you have one of these soft, sweet, and gently spiced rolls with a thick slather of salted butter—well, you can't stop thinking about them.

I've taken my cookbook recipe and adapted it for even more softness and a touch more tenderness. If you loved those buns, you'll love these even more.

I think you're going to fall for these buns just like I have.

If you want to make these for Easter:

Prepare the dough tomorrow (Saturday), all the way to shaping and in the pan. Cover and place into the fridge overnight. Take them out Early Sunday morning to let them proof until very soft and puffy, then bake for a late breakfast or brunch.

Read on!

In this week's newsletter:

• Recipes: New hot cross buns, soft rolls, hop miche, cardamom rolls, babka
• Baking Help: Medium protein bread flour vs Type-85 (T85)?

🍞 New hot cross buns

Be sure to slice these in half, slather with butter, and tell me you won't be making them all year 🙂

(Oh, and I wouldn't say these are better than my cookbook, just different!)

GET HOT CROSS BUN RECIPE

Plus, some more inspiration for your weekend meal:

🍞 Soft sourdough rolls

Along the same lines as my HxB above, these soft rolls are just the perfect texture. Sans spices, they're more of an accompaniment, though, instead of the main event. But that doesn't mean they're any less delightful.

(If you have my cookbook, these rolls are also on page 333.)

GET ROLL RECIPE

🍞 Hop miche

This hearty bread has layers upon layers of flavors: wheaty, malty, a little sweet, and lots of fermentation notes. This is one of my favorite breads of the past few years.

GET MICHE RECIPE

🍞 Cardamom rolls

These ultra-soft sweet rolls are the perfect dessert for Easter. They're sweet, but not too sweet, and dare I say they go incredibly well with an afternoon espresso.

I use the tangzhong technique in these to get that super light texture—it's such an easy way to add softness to pretty much anything.

GET CARDAMOM ROLL RECIPE

🍞 Babka

There's one thing sure to stop any guest right in their tracks: sourdough babka. Sticky and sweet, these slices for dessert are sure to wow.

You can go with the classic cinnamon sugar filling or take it up a notch and go chocolate (both recipes are at the link below).

GET BABKA RECIPE

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💬 Member Discussion of the Week

I use CM ABC anywhere an all-purpose is called for. I often refer to this as "medium protein white flour" because the protein level is in the middle of the road, around 11.5%. It's my go-to flour when I need strength at this level, and it's fantastic for pizza (in fact, I use it heavily in my new pizza cookbook), too.

For T85, I see it as about 60% strong white flour and 40% whole wheat. Yes, you can use it anywhere whole wheat is called for; it'll be a little lighter (in crumb and crust color and loaf aeration). It's fantastic as 100% of the flour for a loaf of bread, too. You'll steer clear of the dark and brooding loaf with that.

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🛟 2 Ways I Can Help You Today

• What does butter do to bread dough?
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• I recently added more help to my sourdough starter frequently asked questions page—if you have a question about your starter, it's undoubtedly here (and if not, reply and let me know!).

Have a great holiday, and happy baking!