[AD] Easy No Knead Sourdough Hot Cross Buns – These no-knead sourdough hot cross buns take 24hrs to make, from start to finish, but it’s all passive time. I use a mix of Wholemeal Spelt and White Flour for a lovely nutty taste and texture.
with Doves Farm for Easter
With Easter just under three weeks away, I’ve been experimenting with my sourdough starter and I’m pleased to share a brand new recipe for Easy No Knead Sourdough Hot Cross Buns with you today. I’ve become an avid sourdough baker over the last few months, after I was sent some sourdough starter by my friend Elaine. My starter is called Sally and she proves to be very reliable on a regular basis, with fresh loaves, bread buns, crumpets and pancakes being a common sight on my kitchen table. I make my own Hot Cross Buns every year, and so this year I wanted to try my hand at making a sourdough version, and with an ancient grain, namely Doves Farm Organic Wholemeal Spelt Flour. Spelt (triticum speltum), was widely grown in Roman times. It is an ancestor of modern wheat and it’s genetic heritage lies in crossing Emmer with wild grass, producing a grain that is closely related to modern wheat varieties. I love using it in baking, as it has a wonderful sweet, nutty taste and texture.
Regular readers of Lavender & Lovage may remember I made some delicious savoury muffins earlier in this month, Bacon, Cheese & Onion Spelt Muffins, with Doves Farm white spelt flour. However for today’s’ recipe for Easy No Knead Sourdough Hot Cross Buns, I wanted a wholemeal bun, so I used an equal amount of wholemeal spelt flour with strong white bread flour, and with amazing results. The hot cross buns were moist with a lovely wholemeal texture, as well as being nutty with a soft interior crumb. This recipe is simplicity itself, with hardly any “hands on” time required, and lots of passive “proving” time, which suits my busy schedule.
Using a sourdough starter adds just a bit of that desired sourness, which enhances the wholemeal spelt flour and although you don’t get the holes that you would in a normal sourdough bread, as you can see from the photos the rise and texture is light, airy and a lovely surprise, given that using wholemeal flour can sometimes yield a very heavy bread bun or loaf of bread. The warmth of the aromatic spices also adds to the sweetness of the spelt flour, and I like my hot cross buns packed with fruit, so I’ve suggested using 125g of dried mixed fruit, but you could increase that to 150g for a really fruity bun.
I hope you enjoy these sourdough hot cross buns as much as we did if you make them. I’m going to experiment with a higher amount of wholemeal spelt flour next time, although the texture and crumb was just perfect in this batch. You can make these ahead of time as they freeze well, and just need to be taken out of the freezer to defrost overnight, then warmed up in an oven, or toasted with lashings of lovely butter. This recipe is based on my master sourdough recipe (that I adapted from the lovely Elaine, the giver of sourdough starter) and is very easy. I usually add an egg to my hot cross buns, but I found there was no need this time. The recipe is shared below, and PLEASE do let me know if you make these, and how they turned out. Karen
*Disclaimer: Paid collaborative post with Doves Farm. I have full control over all creative content*
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