Sourdough 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.

Ultimate Sourdough Banana Bread: Long-Fermented and Quick Bake Options

dani — Wed, 12 Feb 2025 17:14:14 +0000

Whether you’re looking for an easier-to-digest long-fermented banana bread or a quick and delicious loaf, this Sourdough Banana Bread recipe has you covered!

This recipe embraces ripe bananas for natural sweetness, meaning less added sugar while keeping the flavour banana-forward. Plus, it’s a great way to use up sourdough discard, ensuring nothing goes to waste!

Why You’ll Love This Recipe

Two Ways to Make It: Choose between a long-fermented version for digestibility or a quick bake method if you’re short on time.
Banana-Forward, Lower Sugar: This loaf relies on natural sweetness from ripe bananas, meaning you can skip extra sugar if desired!
No-Waste Baking: A great way to use up sourdough discard while making something delicious.
Pantry-Friendly Ingredients: Uses basic ingredients you likely already have.

Ingredients and Substitutions

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

Cake Flour: This makes the loaf soft and airy.
- Substitute: Use all-purpose flour with a protein content below 11.5%.
Baking Powder & Baking Soda: Work together to create lift and softness.
Salt: Balances the sweetness and enhances the overall flavour.
Cinnamon: Adds warmth and subtle spice.
Neutral Oil: Keeps the loaf moist and tender.
Butter: Adds a rich, buttery taste.
- Substitute: For a dairy-free version, use all oil instead.
Vanilla Extract: Enhances flavour.
Brown Sugar: Provides sweetness and depth. Brown sugar also does a great job of keeping this sourdough banana bread moist.
- Variation: If you prefer a sweeter loaf, increase by 30-50g.
Pecans (Optional): Adds a nutty crunch.
- Variation: Swap for walnuts or chocolate chips.

Ultimate Sourdough Banana Bread

Fluffy, flavourful, and with just the right amount of nuttiness, this banana bread makes perfect use of your sourdough discard. It has a tender crumb, thanks to the mix of butter and oil, and is packed with the goodness of pecans. Plus, there's a long-fermented version for extra digestibility!

Course Breakfast, Dessert, Snack

Cuisine American, Sourdough

Keyword loaf cake, sourdough discard

Prep Time 10

Cook Time 1

Cooling time 1

Total Time 2 10

Servings 1 loaf

Equipment

1 23x13cm (9x5in) loaf pan (glass or aluminium)

Ingredients

Dry Ingredients:

250 g (~2 cups) cake flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon

Wet Ingredients:

¼ cup (60ml) neutral oil (e.g., sunflower or canola)
60 g (¼ cup) unsalted butter, melted (salted butter also works fine)
150 g (¾ cup) packed light or dark brown sugar
2 large eggs at room temperature
120 g (½ cup) sourdough starter (active or discard – fresher is better)
460 g (2 cups) mashed ripe bananas (about 4 large)
1 teaspoon vanilla essence or extract

Optional Mix-ins:

100 g (¾ cup) chopped pecans

Instructions

Long-Fermented Method:

Initial Mix: In a large bowl, combine the sourdough discard, mashed bananas and brown sugar. Whisk until well combined. Add in the flour and stir until just combined.
Fermentation: Cover the bowl and let it rest at room temperature overnight or for 4–6 hours.
Final Mix: After fermentation, add the eggs, melted butter, oil, baking powder, baking soda, salt, and vanilla extract. Mix until just combined. Fold in pecans if using.
Bake: Preheat the oven to 170°C (340°F). Pour the batter into a greased loaf pan. Bake for 55–60 minutes, covering with foil at the 30-minute mark if the top browns too quickly. It is done when a toothpick comes out with a few moist crumbs.
Cool: Allow the bread to cool in the pan on a wire rack for 1 hour before removing and slicing.

Quick Bake Method:

Preheat Oven: Set to 170°C (340°F).
Combine Wet Ingredients: In a large bowl, whisk together the melted butter, oil, brown sugar, eggs, sourdough discard, mashed bananas, and vanilla extract until smooth.
Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add this mixture to the wet ingredients and stir until just combined. Fold in pecans if desired.
Bake: Pour the batter into a greased loaf pan. Bake for 55–60 minutes, covering with foil at the 30-minute mark if necessary. It is done when a toothpick comes out with a few moist crumbs.
Cool: Let the bread cool in the pan on a wire rack for 1 hour before removing and serving.

Storage

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 1 week.
Freezer: Wrap tightly in cling wrap or slice and put into ziplock bags and freeze for up to 3 months. Thaw at room temperature before serving.

Notes

For the long-fermented method – the bananas will become brown overnight but do not worry, this is normal and there is nothing wrong. The bananas oxidise but this does not affect the flavour at all.
If you have some overripe bananas lying around but you’re not ready to make anything just yet, freeze them in a ziploc bag! You can also use up some frozen then thawed mashed bananas ffor this recipe.

Frequently Asked Questions

Can I make this recipe into muffins?

Yes! Pour the batter into a lined muffin tin and bake at 170°C (340°F) for 18-22 minutes, checking for doneness with a toothpick.

Can I freeze sourdough banana bread?

Absolutely! Wrap the loaf or slices tightly in plastic wrap, place in a ziplock freezer bag, and freeze for up to 3 months. To enjoy, thaw at room temperature.

Other Recipes You’ll Love

Easy Healthy Banana Muffins (Low-Calorie + High-Protein)

These easy and healthy banana muffins are packed with protein and fibre, perfect for a quick breakfast or snack. Each muffin has approximately 174 calories, 7g of protein, 6g of fat, and 24g of carbs, making them a delicious and balanced treat!

Check out this recipe

Soft Sourdough Hamburger Buns Recipe

dani — Thu, 19 Dec 2024 05:55:42 +0000

Last updated: 23 March 2025

Fluffy, golden, and infused with a delightful sourdough tang, these homemade sourdough hamburger buns are a game-changer for your burger nights. They promise unbeatable freshness and flavour, whether stacked high with your favourite burger toppings or simply slathered with butter. Ready to make your kitchen smell like a bakery? Let’s dive in!

Why You’ll Love This Recipe

Fluffy and Soft: These buns are all about pillowy softness without the tang some might expect from sourdough—perfect for a crowd-pleasing burger night.
Gut-Friendly Goodness: Using a sourdough starter instead of commercial yeast means these buns are naturally easier to digest and packed with microbial benefits.
No Yeast? No Problem! If you’re moving away from baking with yeast (like I am), this recipe is a great way to explore how versatile a sourdough starter can be. I’ve been diving deep into sourdough, figuring out how to make everything from sandwich bread to fluffy buns, and these are a winner!
Homemade Charm: There’s something so satisfying about baking bread, especially when the result is this delicious and fresh.

Ingredients and Substitutions

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

Dough

Flour: The backbone of the sourdough hamburger buns! Use bread flour for the best texture.
- Substitute: All-purpose flour can work but may need slight hydration adjustments. As long as your flour is at least 11.4% protein.
Water and Milk: A blend keeps the buns soft and moist.
- Substitute: Use plant-based milk for a dairy-free option.
Sugar: Adds a hint of sweetness and supports fermentation.
Salt: Balances the flavours.
Butter: Gives richness and a tender crumb.
- Substitute: Use margarine or a plant-based alternative for a vegan-friendly version.
Sourdough Starter: The star ingredient for that unique tang.
- Tip: Ensure your starter is active and bubbly for the best results.

Egg Wash

Egg and Milk: Create a glossy finish.
- Substitute: Use plant milk or skip for a matte finish.

Optional Topping

Sesame Seeds: Add crunch and a nutty flavour.
- Variation: Use poppy seeds, or nigella seeds, or leave them plain.

Soft Sourdough Hamburger Buns

Fluffy, golden, and gut-friendly, these sourdough hamburger buns are perfect for burgers, sandwiches, or enjoying with butter. Made with an active sourdough starter and a blend of milk and water, these buns are soft, slightly sweet, and free of commercial yeast. Easy to make and naturally fermented, they’re a wholesome, homemade alternative to store-bought buns. Perfect for any meal or occasion!

Course Main Course

Cuisine American, Sourdough

Keyword bread, burger buns, hamburger buns, sourdough discard

Prep Time 30

Cook Time 20

Proofing Time 12

Total Time 12 50

Servings 8 buns

Ingredients

Buns

420 g bread flour 3 1/3 cups
140 g water 2/3 cup
140 g milk 2/3 cup
20 g sugar 1 1/2 tbsp
7 g salt 1 1/4 tsp
60 g butter (room temperature) 1/4 cup + 2 tbsp
80 g sourdough starter, active and bubbly 1/3 cup + 1 tbsp

Egg wash

1 egg
1 tbsp milk

Optional Topping

Sesame seeds

Instructions

Feed Your Sourdough Starter

Timing: Feed your starter the night before (if baking in the morning) or the morning of baking (if mixing dough in the evening).
Use a 1:3:3 ratio (starter:water:flour) in cooler environments (below 21°C/70°F), or a 1:4:4 ratio in warmer environments (25–27°C/77–81°F).
Let the starter ferment at room temperature until doubles (preferably triples) in size, is bubbly, and passes the float test (a spoonful of starter floats in water).

Mix the Dough

In a large mixing bowl or the bowl of a stand mixer, combine the following:
Flour, water, milk, sugar, and salt.
Add 80 g of the active sourdough starter.
Mix until no dry spots remain. The dough will be slightly sticky but cohesive.
Cover the bowl with plastic wrap or a damp cloth and let it rest for 20 minutes to allow the flour to hydrate (autolyse phase).

Knead the Dough

Knead the dough briefly to smooth out its texture.
By Stand Mixer: Use the dough hook and knead on low speed for 2 minutes.
By Hand: Knead on a clean surface for about 4 minutes, until the dough becomes stronger and smooth.

Incorporate the Butter

Gradually add the softened butter:
By Stand Mixer: Add small cubes of butter, one at a time, while mixing on low speed. Ensure each cube is fully incorporated before adding the next.
By Hand: Spread a portion of the butter onto the dough and knead it in completely. Repeat until all butter is incorporated.
Knead for about 10 minutes (stand mixer or by hand) until the dough becomes smooth, elastic, and passes the windowpane test.

Bulk Fermentation (First Rise)

Lightly oil the dough and place it back into the bowl. Cover with plastic wrap or a damp cloth.
Allow the dough to ferment:
Overnight in the fridge for better flavour, or
4-6 hours at room temperature, until doubled in size and puffy.
To test readiness, press your finger into the dough. If the indentation springs back slowly and partially, it’s ready.

Shape the Buns

Turn the dough onto a clean, lightly floured surface.
Gently flatten it into a rectangle to release large air pockets.
Divide the dough into 8 equal portions (approximately 100g each).

Shape each bun:

Stretch and fold the edges toward the centre to form a taut surface.
Flip the dough so the smooth side faces up, then rotate and tighten the surface by cupping your hand around the dough and pulling it towards you on the counter. Here is a video showing this.
Place shaped buns on a lined baking tray, leaving at least 1 inch of space between them.

Second Rise (Proofing)

Cover the buns loosely with lightly oiled plastic wrap to prevent sticking.
Let them rise at room temperature for 1-4 hours, or until doubled in size.
Perform the poke test: Press a finger gently into a bun. If the indentation springs back slowly and partially, they’re ready.

Preheat and Egg Wash

Preheat your oven to:
180°C (356°F) with fan, or
190°C (375°F) without fan.
Whisk together 1 egg and 1 tablespoon of milk for the egg wash.
Brush the egg wash gently over the tops of the buns. Sprinkle with sesame seeds, if desired.

Bake

Bake the buns on the middle rack for 15–20 minutes, rotating the tray halfway through for even browning.
The buns are done when they are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and transfer to a wire rack to cool completely before slicing or serving.

Serve or Store

Enjoy the buns fresh on the same day or store them:
In an airtight container/ butchers bag at room temperature for 2–3 days.
Freeze for up to 3 months. Thaw and reheat before serving.

Video

Notes

A strong starter is essential – it needs to double or triple in size at least.
Adding the butter by hand is more challenging but totally doable, spread a cube or two in a layer over the top and fold the dough over, and knead until completely absorbed, then do the next bit.

Frequently Asked Questions

Are these sourdough hamburger buns tangy like sourdough bread?

Not at all! These sourdough buns are soft and fluffy without the tangy flavour some associate with sourdough bread. They’re perfect for those who want the benefits of sourdough without the pronounced taste.

Why are these sourdough hamburger buns gut-friendly?

Sourdough fermentation breaks down gluten and other compounds in the dough, making it easier to digest. Plus, the natural microbes in a sourdough starter contribute to a healthier gut.

What if I usually bake with yeast?

This recipe is a fantastic introduction to baking without commercial yeast! If you’re like me and transitioning into sourdough baking, these buns are an easy and rewarding place to start.

Can I use this recipe for other bread types?

Absolutely! Once you master these buns, you can adapt the method for rolls, sandwich bread, or even dinner rolls. Speaking of which, check out my recipe for vegan sourdough sandwich bread for another way to expand your sourdough repertoire.

Cape Malay Koesisters with a Sourdough Twist

dani — Tue, 24 Sep 2024 11:13:51 +0000

This post may contain affiliate links. See my disclosure policy.

There’s nothing quite like biting into a warm, spiced Cape Malay Koesister—especially when it’s cold outside, and you’re craving something sweet. These koesisters are made with sourdough, giving them a delightful depth of flavour and a slightly tangy finish. Trust me, this one’s a keeper!

I couldn’t get koesisters out of my mind after seeing them pop up everywhere on my Instagram feed, and the cold, windy days we’ve been having made me crave something spiced, warm and comforting. We even had snow in parts of South Africa, and here we are, right in the middle of spring! With September being Heritage Month in South Africa, it felt like the perfect time to explore this iconic treat that’s steeped in tradition. I’d never made or even eaten a koesister before, but after my first bite, I was hooked.

This recipe came about because I had some sourdough starter at its peak, and I wasn’t in the mood to bake bread—so why not make koesisters instead? I was also inspired by the late Fatima Sydow’s YouTube video and her helpful tips and tricks (highly recommend checking it out here).

I tweaked the traditional recipe to give it a sourdough twist, and it turned out to be a delicious experiment! If you’d rather go the yeast route, you can check out the fantastic blog, Adventures with Sugar, for a version using instant yeast here.

Why You’ll Love This Recipe

Warm and Spiced: Perfect for chilly weather or when you’re in the mood for something comforting.
Sourdough twist: Adds a subtle tang that beautifully complements the sweetness and spices.
Make-ahead friendly: You can enjoy these Cape Malay Koesisters fresh, or fry them in advance, freeze, and simply defrost when needed. Just steep them in the syrup right before serving for that perfect, sweet finish.
Customisable: You can make them with sourdough or use instant yeast if you’re short on time.

Ingredients and Substitutions

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

Cake flour: Gives these koesisters their soft, pillowy texture.
- Substitute: Bread flour can be used in a pinch, but cake flour is best for lightness.
Aniseed, cinnamon, cardamom, ground ginger, mixed spice: The essential spice mix that brings warmth and fragrance to the dough.
- Variation: Add a pinch of nutmeg for extra warmth, or skip the ginger for a more subtle flavour.
Citrus peel zest (optional): Adds a refreshing hint of citrus associated with Cape Malay Koesisters. Naartjie is best but clementine zest also works wonderfully here.
- Substitute: You can use lemon or orange zest if naartjies aren’t in season or not available where you live.
Castor sugar: Provides just the right amount of sweetness to the dough.
Sourdough starter: Gives these koesisters the rising power and a unique depth of flavour.
- Substitute: If you don’t have the patience and want to use commercial yeast instead – check out this blog for a yeasted version.
Butter: Adds richness to the Cape Malay koesister dough, making it soft and melt-in-your-mouth delicious.
- Substitute: Margarine works if you don’t have butter on hand.
Milk and water: These form the liquid base, giving the dough its soft texture.
- Substitute: For a dairy-free version, swap the milk for almond or oat milk.
Egg: Helps bind the dough and contributes to its soft texture.
For the syrup: Sugar, water, cinnamon stick, star anise, cardamom pods, and optional naartjie peel create the perfect sticky glaze for soaking the fried dough.
For rolling: Unsweetened desiccated coconut for that final iconic koesister touch.
Oil for deep frying: A neutral frying oil like Canola or sunflower oil is best for achieving that perfect golden brown colour.

Cape Malay Koesisters with Sourdough

Soft, spiced doughnuts fried to golden perfection and soaked in a rich, aromatic syrup. Infused with cinnamon, cardamom, and ginger, and made extra fluffy with a sourdough starter, these Koesisters are crispy on the outside and melt-in-your-mouth delicious on the inside. A sweet, fragrant treat worth the wait!

Course Breakfast, Dessert

Cuisine Cape Malay, South African

Prep Time 15

Cook Time 50

Proofing Time 5

Total Time 6 5

Servings 20 koesisters

Ingredients

For the dough:

300 g cake flour ~2½ cups
4 tsp aniseed
2½ tsp cinnamon
2 tsp ground cardamom
1 tsp mixed spice
1.5 tsp ground ginger
2 tsp naartjie/clementine zest optional
½ tsp salt
55 g castor sugar
25 g melted butter 1½ tbsp
1 tsp vanilla essence
120 ml milk ½ cup
100 ml water slightly less than ½ cup
70 g sourdough starter ¼ cup
1 large egg

For the syrup:

3 cups water
3 cups sugar
1 cinnamon stick
2 star anise
3 lightly crushed cardamom pods
Naartjie/clementine peel optional
¼ cup extra water if syrup thickens

For rolling:

50 g unsweetened desiccated coconut about 1 cup

For frying:

2 tbsp oil for hands
Oil for deep frying

Instructions

Whisk together the melted butter, vanilla essence, milk, water, sourdough starter, and egg until combined well.
Mix the dry ingredients in a large bowl.
Mix the wet with the dry ingredients.
The dough will be very wet—don’t add more flour. Lightly oil the top and let it rise in a warm place for 5-6 hours.
Once doubled in size, flour a surface generously, tip out the dough.
Flour the top of the dough generously and cut wide strips (around 6cm ~2¼ inches) using a bench scraper or large knife.
From the strips, cut smaller pieces perpendicularly around 3cm (~1¼ inches) wide and shape into oval shapes (around golf ball size).
Place each oval 1-2cm apart on a greased or floured baking tray.
After shaping the dough, let it rest for 10-20 minutes.
While the dough rests, heat oil to 180°C (350°F), then lower the temperature sligthly and fry the dough balls, about 3 minutes per side, until deep golden brown.
Place the fried dough balls on a cooling rack or tray lined with paper towel to soak up the excess oil.
Make the syrup by simmering all syrup ingredients on low heat for 10-15 minutes. Do not let it boil rapidly. The syrup should remain watery and not get thick.
Steep the fried dough balls in the simmering syrup for 3-4 minutes per side.
Roll each ball in desiccated coconut.
Serve warm or store in an airtight container for max 1-2 days.

Video

Notes

I like my koesisters properly steeped so I leave them a little longer until they feel heavy.
This dough is sticky so make sure to oil your hands when handling the dough.
When cutting the dough – don’t be tempted to go bigger, these puff up a lot in the oil. So go about half of the size you want them to be when finished frying.
You can freeze the koesisters before soaking them in syrup. Store in a Ziploc bag and, when ready to eat, defrost for about an hour, then dip them in the hot syrup and roll in coconut to enjoy fresh.

Frequently Asked Questions

What’s the difference between Cape Malay koesisters and doughnuts?

Cape Malay koesisters are spiced, fried dough balls soaked in a fragrant syrup and rolled in coconut. They’re denser and richer in spices than regular doughnuts and have a distinct syrupy sweetness.

Can I freeze koesisters?

Absolutely! You can freeze fried koesisters before soaking them in syrup. Store them in a Ziploc bag and, when you’re ready to enjoy, defrost for about an hour, then dip them in syrup and roll in coconut for that fresh, just-made taste.

Why is my koesister syrup getting too thick?

Syrup can thicken as it evaporates. Just add a little water (1-2 tablespoons) between batches to keep it at the right consistency.