Bread Recipes – Blissful Bites

Sourdough Hot Cross Buns

dani — Thu, 03 Apr 2025 17:03:08 +0000

These sourdough hot cross buns are the ultimate Easter bake, blending spiced fruitiness with a soft, enriched crumb.

Few things evoke the comfort of Easter quite like a tray of hot cross buns fresh from the oven. But these aren’t just any buns – they’re the product of seven rounds of testing, tweaking, and tasting to bring you the softest, fluffiest sourdough hot cross buns with the perfect balance of spice, fruit, and gentle sweetness. This recipe uses a tangzhong to lock in moisture, a unique rooibos tea soak for the fruit, and a mix of warm spices that make each bite taste like tradition with a twist.

The sourdough starter should be fresh, active, and mild – not tangy or acidic. A healthy starter is key to a soft, balanced flavour and a good rise.

Whether you’re a sourdough devotee or just up for a slow-ferment project, these buns are worth every minute. And if you’re in a pinch? There’s a yeast version too!

Why You’ll Love These Sourdough Hot Cross Buns

Soft, pillowy texture thanks to the tangzhong method – stays fresh for up to a week!
Complex, spiced flavour that deepens with fermentation
Infused with rooibos-soaked fruit for a uniquely South African twist
Versatile proofing options – sourdough or instant yeast
No overly sticky glaze – just a subtle shine that enhances, not overwhelms

Plan Ahead: Suggested Timeline

To help you schedule this bake, here’s a rough timeline:

Dough

Evening Before:

Feed your starter so it’s bubbly and active by morning.
Prepare your levain (must be done the night before):
Mix 13g starter + 52g flour + 52g water (1:4:4 ratio). This yields about 130g; you’ll use 125g for the dough.
Soak the fruit:
Add your dried fruit and rooibos tea to a bowl, cover, and refrigerate overnight.

Morning (Day of Mixing):

Make the tangzhong and let it cool.
Mix and knead the dough.
Incorporate butter, then fruit.
Begin bulk fermentation.

Bulk Fermentation Note:

The first rise can take up to 24 hours, depending on your ambient temperature.
The ideal temperature is 20–25°C – warmer temps risk sourness. Cooler proofing is slower but results in better flavour.

Next Morning or Later:

Once the dough is doubled, shape into buns.
Proof until very puffy and delicate.
Pipe crosses and bake.
Glaze while warm.

Ingredients and Substitutions

Tangzhong:

Bread flour – Helps lock in moisture and create a soft, fluffy texture.
Full-cream milk – Adds richness and softness to the crumb.

Fruit Soak:

Baker’s mix (sultanas, raisins, currants) – Brings chew and natural sweetness.
- Sub: any combination of chopped dried fruit you enjoy.
Rooibos tea (hot) – Adds subtle, earthy depth and plumps the fruit.
- Sub: hot water or black tea.
(Drain thoroughly before incorporating into the dough.)

Dough:

All of the prepared tangzhong
Bread flour – Provides strength and structure.
Active sourdough starter – Ferments and lifts the dough.
- Sub: 2 tsp instant yeast + add 35g extra flour and omit the starter.
Light brown sugar – Adds subtle caramel notes.
White sugar – Balances sweetness.
Full-cream milk – Moisture and richness.
Large egg – For structure, richness, and softness.
Salted butter (softened) – Flavours and enriches the dough.
- Sub: unsalted butter + 1g extra salt (for a total of 8g salt).
Salt – Brings out all the flavours.
Vanilla extract – Fragrant, sweet aroma.

Spices:

Cinnamon
Cloves
Cardamom
Allspice
Mixed spice
Black pepper – Adds gentle heat and depth.
Ginger – A subtle warming note.

Add-ins:

Mixed peel – A sweet/bitter citrus flavour that adds another layer of flavour.

Crosses:

Flour – Base for the paste.
Water – Hydrates the paste.
Orange essence – Optional, but adds lovely fragrance and some flavour to the flour paste.

Glaze:

Apricot jam – Classic for that glossy finish.
Hot water – Loosens the jam for easy brushing.

Sourdough Hot Cross Buns

Soft, fluffy sourdough hot cross buns with rooibos-soaked fruit, warm spices, and a shiny apricot glaze. Perfect for Easter or anytime you're craving something cozy and nostalgic.

Course Baking

Cuisine Sourdough, South African

Keyword bread, burger buns, easter, holiday, sourdough

Prep Time 40

Cook Time 25

Proofing Time 1

Total Time 1 1 5

Servings 14 buns

Ingredients

Tangzhong:

25 g bread flour
125 g full-cream milk

Fruit Soak:

190 g baker’s mix sultanas, raisins, currants
2 cups hot rooibos tea or hot water

Dough:

150 g tangzhong all of it you prepared
475 g bread flour
125 g active sourdough starter
50 g light brown sugar
50 g white sugar
150 g full-cream milk
1 large egg approx. 50g
60 g salted butter softened and cubed
7 g salt
1 tsp vanilla extract

Spices:

2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1 tsp ground allspice
1 tsp mixed spice
1/2 tsp ground black pepper
1/2 tsp ground ginger

Add-ins:

95 g mixed peel

Crosses:

45 g plain flour
45 g water
1/4 tsp orange essence optional

Glaze:

1 tbsp apricot jam
1-2 tbsp hot water

Instructions

Prepare the levain the night before

Mix the starter, flour, and water. Cover loosely and ferment at room temperature for about 12 hours until just past peak (starting to fall again).

Soak the fruit

Cover the dried fruit with hot rooibos tea. Refrigerate overnight. Drain well before using.

Make the tangzhong (next day)

Whisk the bread flour and milk in a saucepan over medium heat until thick like pudding. Spread onto a plate, covered with cling film to prevent a skin forming.

Combine the wet ingredients

In a large bowl or stand mixer, whisk together the cooled tangzhong, milk, egg, sugars, vanilla, and levain until smooth.

Add the dry ingredients

Add flour, salt, and all spices. Mix until no dry bits remain. Cover and let rest for 20 minutes.

Develop gluten

By hand: Slap and fold for 3–5 minutes until smoother. Rest 5–10 minutes. Perform a windowpane test and repeat if needed.
By mixer: Knead on low speed for 5–8 minutes until the dough is smooth and passes a windowpane test.

Incorporate the butter

By hand: Flatten the dough, smear butter over the top, fold, and knead until each cube is fully absorbed before adding more. If the dough resists you, let it rest for 5 minutes and come back to add the rest of the butter.
By mixer: Add butter one cube at a time on low speed, letting each incorporate fully before the next.

Rest the dough

Cover and let rest for 10 minutes.

Add the fruit

By hand: Stretch the dough into a large rectangle. Sprinkle over the drained fruit and mixed peel. Fold like a letter and repeat once. Tuck in any stray fruit. Do some slap and folds to distribute the fruit properly. The gluten should form a thin skin over the fruits – that's how you'll know if it is properly developed.
By mixer: Add fruit and peel directly to the bowl and mix on low for a few minutes until well-incorporated. The gluten should form a thin skin over the fruits – that's how you'll know if it is properly developed. Finish with a few gentle folds on the counter.

Bulk fermentation

Transfer dough to a lightly oiled container. Cover and let rise at 20–25°C until doubled. Do not under-proof. This may take 8–24 hours depending on temperature.

Divide and shape

Lightly flour the top of the dough and your counter.Turn dough out and divide into 14 equal portions (~103g each). Shape each into a tight ball by tucking in the corners and then rolling on the counter to create tension. The balls should be nice and tight. Arrange in a prepared baking tray with a little space between them.

Second proof

Cover loosely with plastic and proof until buns are very puffy and doubled in size, 4–8 hours. Watch the dough, not the clock.

Pipe crosses

Mix the flour paste and pipe crosses over the buns using a ziplock or piping bag with a snipped corner.

Bake

Bake in a preheated oven on the middle rack at 180°C (350°F) for 20–25 minutes, or until golden and baked through. Mine baked for 25 minutes.

Glaze

Warm the apricot jam and mix with hot water. Brush lightly over the hot buns for a shiny finish.

Notes

Quick-cooling the tangzhong: To cool your tangzhong faster, spread it onto a small side plate and cover with cling film that touches the surface. This prevents a skin from forming and helps it cool in a fraction of the time.
Forgot to soften your butter?
- Cube the butter and leave it out while you mix and rest your dough — it’ll soften nicely at room temp.
- In a hurry? Microwave the cubed butter in 3-second bursts, checking between rounds until soft (not melted).
Using instant yeast instead of sourdough:
- Omit the sourdough starter.
- Add 2 tsp (7g) instant yeast directly to the flour.
- Increase the flour by 35g.
- Adjust proofing times:
  - First proof: 2–4 hours
  - Second proof: 1–3 hours
- Still watch the dough, not the clock!
Levain shortcut: Forgot to build your levain overnight? Use a 1:1:1 ratio (e.g. 45g starter + 45g flour + 45g water) and ferment at warm room temp until bubbly and doubled (approx. 4–6 hours).
Avoiding sourness: Keep fermentation cool (20–25°C). Higher temps speed up fermentation and can lead to tangy buns, which we want to avoid.
Checking if your buns are proofed: Gently press the side of a bun – it should leave a slight indentation and wobble slightly like a very delicate marshmallow. If they spring back quickly, they need more time.
Mixing by hand tips: Butter and fruit incorporation is messier by hand, but doable. Don’t rush it. The butter will feel like it’s not going in – just keep kneading until each cube is absorbed. If fruit escapes during lamination, simply tuck it back under the dough.
Spice flexibility: Adjust the spices to your liking. Add orange zest, nutmeg, or even a splash of rum to the fruit soak for a festive twist.
Storage tips: Store cooled buns in an airtight container for up to 7 days. They stay so fresh for long because of the addition of the tangzhong. They also freeze beautifully.

Frequently Asked Questions

Can I make these sourdough hot cross buns with commercial yeast instead of sourdough?

Yes! If you’d prefer a quicker version, you can make these sourdough hot cross buns with instant yeast. Simply omit the starter and levain, add 2 tsp (7g) instant yeast, and increase the flour by 35g. Your proofing times will be much shorter — usually 2–4 hours for the first rise and 1–3 hours for the second.

Why are my sourdough hot cross buns sour?

Sourdough hot cross buns should be subtly sweet and gently spiced, not tangy. A sour flavour usually means the dough fermented too long or too warm. Make sure your starter is mild and healthy, and proof your dough between 20–25°C to avoid excess acidity.

How do I know when my sourdough hot cross buns are proofed and ready to bake?

Your buns should look puffed, airy, and slightly wobbly. Press one gently with your finger — if the dough springs back quickly, they need more time. If it leaves a slight indentation and feels delicate, they’re ready to go.

Can I shape sourdough hot cross buns and bake them the next day?

Yes! After shaping the buns, cover lightly with plastic and refrigerate overnight. The next day, let them return to room temperature, finish their final proof until very puffy, then pipe the crosses and bake as normal.

Do I have to use rooibos tea to soak the fruit for sourdough hot cross buns?

Not at all — rooibos is a lovely South African touch, but you can use hot water, black tea, or even spiced chai. The key is to hydrate the fruit so it’s juicy and plump in your buns.

What’s the best way to store sourdough hot cross buns?

Store cooled buns in an airtight container at room temperature for up to 7 days. To keep them longer, freeze them individually and reheat in a low oven when ready to eat.

Can I double this sourdough hot cross buns recipe?

Yes, you can double the batch — especially handy for big family gatherings. Just be mindful of your mixer’s capacity if you’re not mixing by hand, as this is an enriched dough and it can be a workout for smaller mixers.

The Softest Vegan Sandwich Bread Recipe (Dairy-Free and SUPER Fluffy)

dani — Fri, 06 Sep 2024 15:30:16 +0000

You’ve just found the ultimate vegan sandwich bread recipe—soft, fluffy, and completely dairy-free. Adapted from the wonderful Dairy-Free Bread Recipe by Merry Boosters, I’ve made a few tweaks, including the addition of the Yudane technique, to make the loaf even softer, more tender and last longer. This recipe is perfect for anyone looking to bake a delicious, homemade loaf.

You can stop your search for the perfect vegan sandwich bread recipe. Why, you ask? Because you’ve found it!

If you’re after a loaf that’s incredibly soft and fluffy with a tender crumb that practically melts in your mouth, you’re in for a treat! This bread is not just simple to make, but it’s also incredibly satisfying.

When I set out to create the best vegan sandwich bread, I knew it wouldn’t be easy. But I wasn’t about to give up. My goal was crystal clear: to craft a recipe that anyone could follow, from seasoned bakers to complete beginners.

And I didn’t stop there. I know how important it is to use ingredients you can actually find in your pantry. So, I made sure this bread comes together with everyday staples — no fancy ingredients needed!

One of the joys of making your own bread at home is the control you have over every ingredient. You know exactly what goes into your loaf—no preservatives, no artificial additives—just pure, wholesome ingredients. Plus, there’s nothing quite like the smell of freshly baked bread filling your kitchen!

Why You’ll Love This Recipe

Soft and Fluffy Texture: This bread has an unbelievably soft and fluffy crumb, reminiscent of Japanese milk bread, but it’s entirely dairy-free. No milk, no butter, no eggs—just pure, pillowy goodness.
Versatile Preparation: Whether you’ve got a stand mixer or just your trusty hands, this dough is a breeze to work with. It’s not overly sticky, making it accessible for any home baker.
Great for everyone: This vegan sandwich bread isn’t just for those following a plant-based diet—it’s a great addition to any kitchen. Whether you’re making a hearty sandwich for lunch, a slice of toast with your breakfast, or just enjoying a warm slice straight from the oven, this bread is versatile and universally loved.
Simple Ingredients, Amazing Results: With just a few basic pantry staples, you can create a loaf that rivals anything from a bakery. The secret? The Yudane technique, which involves gelatinizing some of the flour with boiling water. This locks in moisture and gives this vegan sandwich bread recipe its characteristic softness.

Ingredients and Substitutions

Grab all your ingredients! View the recipe card below for a full list of all the ingredients and measurements.

For the Yudane (Dough Conditioner):

White bread flour: This forms the base of the Yudane, which is key to achieving that super soft, fluffy texture.
Boiling water: This is what transforms the flour into a thick paste, helping to lock in moisture and keep your bread tender.

For the Main Dough:

White bread flour: The backbone of your bread, providing the structure needed for a perfect loaf.
Water: Keeps things dairy-free while ensuring your bread stays moist and soft.
Vegetable oil (canola): Adds moisture and richness to the dough.
- Substitution: Olive oil works great for a slight flavour twist, or you could try coconut oil—just keep in mind that because it’s solid at room temperature, it might not yield as soft a loaf.
Granulated sugar: Adds just the right amount of sweetness without overpowering the flavour.
- Substitution: Swap in brown sugar or coconut sugar for a different flavour profile.
Salt: Essential for enhancing the flavour.
Instant yeast: The secret to a well-risen, fluffy loaf.
- Variation: I almost always make this loaf with Sourdough starter instead of instant yeast, but I wanted it to be accessible for everyone so I have the instant yeast version as the primary recipe. You can review the recipe notes to see how much starter to incorporate and how to reduce the water and flour accordingly. If you want to learn to make your own sourdough starter and bake your first loaf – I have a free guide on just that.

Ready to bake? This vegan sandwich bread recipe is your go-to for a soft, fluffy loaf that everyone will love. Give it a try and share your results!

Softest Vegan Sandwich Bread Recipe (Dairy-Free, No Butter, No Milk)

Discover the BEST vegan sandwich bread recipe—soft, fluffy, and completely dairy-free. This easy homemade bread requires no butter and no milk, perfect for all your sandwich needs – vegan or not.

Course Breakfast, Lunch, Snack

Cuisine American, Dairy-Free, Japanese, Vegan

Keyword bread, dairy-free baking, fluffy sandwich bread, homemade bread, no milk bread, sandwich bread, sourdough discard, vegan, vegan bread recipe, vegan sandwich bread

Prep Time 40

Cook Time 35

Proofing Time 2 30

Total Time 3 45

Servings 1 large loaf

Equipment

1 loaf tin 23 x 13 x 6 cm

Ingredients

For the Yudane (dough conditioner)

66 g white bread flour about 1/2 cup + 1 tbsp
66 g boiling water about 1/4 cup + 1 tbsp

For the main dough

356g g white bread flour 2 3/4 cups
210 g water 7/8 cup (just under a cup)
40 g granulated sugar about 3 tbsp + 1 tsp
46 g vegetable oil (sunflower/canola) about 3 tbsp + 1 tsp
7 g salt about 1 1/4 tsp
7 g instant yeast 1 packet

Instructions

For the Yudane (Dough Conditioner):

In a small bowl, combine the white bread flour with boiling water.
66 g white bread flour, 66 g boiling water
Stir until a thick paste forms. It's fine if it's a little clumpy.
Set the Yudane aside to cool for about 20-30 minutes.

For the Main Dough:

In a large mixing bowl, whisk together the water, vegetable oil, sugar, salt and instant yeast until well combined.
Add the white bread flour to the bowl, mixing with a wooden spoon or the stand mixer on low speed until a dough forms and there are no dry spots.
Cover the dough in plastic or a damp cloth and let it rest for 20 minutes (this is the autolyse period, which helps the flour fully hydrate and begin gluten development).
After the 20-minute autolyse, add the cooled Yudane mixture and knead for 10-12 minutes by hand or 8-10 minutes in the mixer until the dough is smooth and elastic. If the dough sticks to your hands, lightly oil your hands when kneading.
The dough should pass the windowpane test: stretch a small piece of dough until it’s thin enough to let light through without tearing. If it tears before it's thin enough, knead or mix for a few more minutes and test again.
Place the dough in a lightly oiled bowl, cover with plastic or a damp cloth, and let it proof in a warm place (24-28°C) until doubled in size, about 1 hour.
Poke Test: After the dough has been proofing, gently press a finger into the dough about 2 cm deep. If the indentation does not spring back, or only partially springs back slowly, the dough has risen enough. If the dough springs back quickly and fully, allow it to proof longer.

Shaping and Proofing:

Grease a 23 x 13 x 6 cm loaf pan.
Once the dough has doubled in size, turn it out onto a lightly oiled surface.
Roll it out with a rolling pin into a log shape and pinch the ends to seal it.
Place the rolled dough into the greased loaf pan. Cover with plastic or a damp cloth and let it proof for another 70-75 minutes in a warm place (time will differ based on temperature), until the dough is about 2 cm above the rim of the pan.

Baking:

Preheat your oven to 190°C (350°F).
Spray or brush the top of your loaf with a little bit of water. You can also use a dairy-free milk or egg wash if you want a shinier loaf.
Bake the loaf at 190°C for 30-35 minutes until the top of the bread is golden brown. To add a little steam and prevent the load from cracking, you can add a baking sheet to the bottom of the oven and throw in 2-3 ice cubes (optional).
Remove the bread from the loaf pan and cool on a wire rack for at least 30 minutes before slicing. Enjoy warm or at room temperature.
Storage:
– Store in a large bread bag on the counter. Best enjoyed within 2-3 days.
– This loaf freezes very well so you can slice it and store in a large freezer bag.

Notes

How to UseSourdough Starter Instead of Instant Yeast:

You can use a sourdough starter instead of instant yeast for this recipe, though it will extend the rising time. If you are using discard, you can keep the instant yeast in to help it rise but reduce the water and flour according to the instructions below.

How to Adjust the Recipe:

Measure your sourdough starter in grams (e.g., 70g).
Divide that amount by 2 (e.g., 70g ÷ 2 = 35g).
Subtract the result from both the flour and water amounts in the recipe:
- For flour: Subtract the result from the total flour (e.g., 356g – 35g = 321g).
- For water: Subtract the result from the total water (e.g., 210g – 35g = 175g).
Add the sourdough starter to the bowl first, then your water, sugar, yeast and whisk to combine.
Add flour and salt (don’t put salt on top of the starter)
Follow the rest of the recipe as described.

Frequently Asked Questions

Can I make this vegan sandwich bread recipe gluten-free?

Unfortunately, this vegan sandwich bread recipe relies on the gluten in bread flour to give it that soft, fluffy texture. A direct gluten-free substitution won’t work quite the same way. However, you could experiment with a gluten-free bread flour blend if you’re feeling adventurous—just keep in mind the texture will be different.

How do I store this vegan sandwich bread?

To keep your bread fresh and soft, wrap it tightly in plastic wrap or store it in an airtight container. It should stay soft for 2-3 days. However, it also freezes extremely well! Slice it up before freezing so you can easily grab a piece whenever you’re in the mood for some homemade goodness.

Why is my bread dense?

A dense loaf can be a result of under-kneading, underproofing the dough or using old yeast. Make sure your yeast is fresh and knead the dough until it passes the windowpane test (stretching a piece of dough until it’s thin enough to let light through without tearing). To prevent underproofing, ensure your dough rises about 2cm above the pan before baking to ensure it’s fully proofed. This will help ensure a light, airy texture.

What’s the best way to serve this vegan sandwich bread?

This vegan sandwich bread recipe is incredibly versatile! It’s perfect for sandwiches—whether you’re keeping it simple with peanut butter and jam or going gourmet with avocado and smoked salmon/tofu. It’s also great toasted with a spread of your favourite butter or jam.