Why You’ll Love This Recipe

• This is one of those meals that feels like a hug in a bowl. Whether you’re feeling a little off or just want a cozy one-pot meal that delivers major flavour with minimal effort, this Thai curry chicken stew checks all the boxes.
• One-pot magic (hello, pressure cooker heroes)
• Warming Thai curry flavour without being too spicy
• Perfectly tender shredded chicken and hearty rice
• Full of nourishing vegetables like green beans and eggplant
• Easily adaptable to what you have on hand

Ingredients & Substitutions

• Aromatics: Garlic, ginger, onion.
  You can also use shallots or lemongrass for more depth.
• Thai red curry paste: Store-bought or homemade.
  Use green curry paste for a brighter, spicier twist.
• Coconut milk: This gives the stew its signature richness.
• Chicken thighs: Shredded and juicy after pressure cooking.
  Sub with chicken breast or even tofu for a meatless version.
• Rice: White rice cooks with everything in one pot.
  Jasmine rice is ideal, but basmati or short grain will also work.
• Veggies: Roasted or raw eggplant, green beans.
  Swap in zucchini, mushrooms, or baby spinach toward the end of cooking.
• Fish sauce & soy sauce: For that umami depth.
  Use tamari for gluten-free or skip the fish sauce for vegetarian.
• Lime juice + palm sugar: Balances it all with brightness and a bit of sweetness.
  Lemon works in a pinch, and honey or brown sugar are easy swaps.

Frequently Asked Questions

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.

Frequently Asked Questions

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.

Frequently Asked Questions

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.

Frequently Asked Questions