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Sourdough Spelt Hot Cross Buns

  • Yield: 9 buns 1x


These buns are made from an enriched dough, meaning fat, protein and sugar are added. Also meaning it can make your sourdough go a little wacky and not cooperate with rising in a timely manner. So to remedy this I add a pinch of active dry yeast during bulk fermentation. It keeps those wild yeasties in line so to speak. After testing different milks, fats and sweeteners I settled on a combo of coconut milk, extra-virigin olive oil and honey. This gave the best results, texturally and flavor-wise. I tried coconut oil, but I think that because is it highly anti-bacterial it was blocking the lactobascilli from doing their job. Anyway, the buns were pillowy soft and perfectly sweet. Also, I get that honey is not technically vegan, and you can swap it for another sweetener, but the others can't compare to flavor honey produces in yeasted bread, imho. Just sayin…




  • 100g sourdough starter
  • 100g (about 1 scant cup) whole spelt flour
  • 100 mL (about 3 fl oz) cool water
  • For Bulk Fermentation:
  • 250g (about 2 cups) whole spelt flour
  • 6g (1 tsp) salt
  • 1/2 teaspoon active dry yeast
  • 6 tablespoons full fat coconut milk
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons honey (or maple syrup)

Proofing Stage

  • 2 teaspoons ground cinnamon
  • zest of 1 orange (optional)
  • 160g (a little over 1 cup) of dried fruits-chopped if large


  • 50g (about 3 tbs) all purpose flour
  • 50mL (about 3 tbs) water


  • 2 tablespoons apricot jam
  • splash of water


Make Sponge:

  1. 24 hours before baking start your sponge.
  2. Mix together equal amounts of sourdough starter, spelt flour and water in a jar or bowl and let sit for 12 hours until risen and bubbly. I like to do the in the morning for buns the next morning.

Bulk Fermentation:

  1. When sponge is ready, mix together sponge, spelt, salt, yeast, coconut milk, olive oil, honey in a bowl and knead for 5 minutes until dough comes together, it will be soft and sticky. If dough seems too dry add a splash of water and knead it in until sticky to the touch.
  2. Cover dough in bowl with a damp tea towel (or cellophane) and let rise and room temperature overnight. It should should be nearly doubled in size the next morning.

Add Flavorings and Proof:

  1. Scatter chopped dried fruits (I like currants and dates the best), ground cinnamon and orange zest and fold into dough using hands until evenly incorporated.
  2. Divide dough into 9 equal pieces and shape into balls.
  3. Arrange them so that they are touching on a parchment lined baking sheet and cover with a damp tea towel. Proof for 1 hour-they will puff up a bit (Note: I like to proof them in the oven turned off with the light on- makes it slightly warmer than room temp).
  4. Halfway through proofing preheat oven to 425˚F/220˚C (make sure remove buns from oven first).

Pipe Crosses:

  1. Mix equal parts all-purpose flour and water into a paste. Scoop paste into a piping bag, or ziploc bag and snip the corner.
  2. Pipe crosses over tops of buns.
  3. Bake at 425˚F/220˚C for 20-25 minutes until dark golden brown. You will smell them when they are ready and when tapped they will sound hollow.

Glaze Buns:

  1. Remove buns from oven and transfer to a cooling rack.
  2. Mix apricot jam with a splash of water or orange juice and brush liberally over top of buns (Alternatively you can make a glaze of maple syrup with a splash of orange juice-also very good!).
  3. Serve hot cross buns warm or at room temp. and enjoy!



Recipe can be doubled or halved. Store in an airtight container at room temp for 3-4 days. Or you can freeze and rewarm them in the oven.

Sourdough starter: I use a mix of whole grain wheat flour, rye flour and spelt flour for my sourdough stater and keep it pretty loose. Using a mixture of flours allows me to use it for a variety of breads: whole grain sourdough boules, sourdough Danish rye or rugbrød, and enriched spelt dough like this recipe. To make my starter I added equal parts of the three flours and an equal (to the total amount of flour) part of water. Then I mixed them together vigorously to incorporate a lot of air. This was done in a quart size mason jar. I covered it loosely with a plastic screw top lid and let it sit out on the counter for 5 days or so until air bubbles form-this means the wild yeast are doing their magic and fermenting the mixture. Then I discarded most of the mixture and fed it with more flour and water, equal parts again. Your starter is ready to use when it bubbles up vigorously and when it passes the float test. Fill a glass with water and spoon a bit of starter into it. If the starter floats to the top it has enough air in it and is ready to use. I store my starter in the fridge and feed it once a week or when I go to make bread. There are many different ways to make, feed and store your starter. Try different methods and see what works best for you. My friend Emilie has a great beginner's sourdough guide on her blog if you want to learn more.

Measurements: I've listed measurements in metrics here because when working with bread dough, weighing ingredients is just much more accurate. If you don't have one, I strongly suggest investing in a digital kitchen scale. You can find very good ones for under $30 now.

Timing: The timing listed in the recipe is what worked in my kitchen in New England in March. So if you live in a warmer climate it might not take nearly as long for the sponge to bubble up or for the dough to rise during bulk fermentation. If this is the case, then watch your dough and move onto the next steps when ever it is ready. If then the process is going to fast for you and you want to slow it down, try the bulk fermentation stage in the fridge overnight.

Active Dry Yeast: Y'all, sourdough is a tricky little beast! Especially when you add fat, protein and sugar to it. So I found that a pinch of active dry yeast helps to keep the recipe consistent. If you're sourdough purest, by all means leave it out, but you've been warned...

Honey vs. Maple: I used honey in this recipe so it is technically not vegan, but you can replace it with maple syrup or sweetener of your choice. I just really love the flavor of honey in yeasted breads.

Dried Fruit: After trying different combos, I fell for a mix of currants and chopped medjool dates. You can use any dried fruits you want like raisins, figs, apricots, candied citrus peel. Get crazy if you want!

Orange zest: It's a traditional addition to hot cross buns, so I've included in the recipe, but I actually prefer them without the zest. Personal preference here.