Sourdough Chocolate Chip Hot Cross Buns

Soft, spiced, and studded with melty chocolate chips, these sourdough hot cross buns are naturally leavened and slow-fermented for incredible flavor. A sweet twist on a classic Easter favorite!

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JUMP TO RECIPE

Freshly prepared hot cross buns with chocolate chips, ready for baking, sit in a glass dish next to a carton of farm-fresh eggs.

Why Make Hot Cross Buns with Sourdough?

Using sourdough starter instead of commercial yeast adds a subtle depth of flavor and gives the buns a wonderful chew while keeping them soft and fluffy. The long fermentation not only makes them easier to digest but also allows the flavors to develop more fully. Plus, there’s something incredibly satisfying about creating an enriched dough from scratch using just your starter and time.

Sourdough Chocolate Chip Hot Cross Buns

Ingredients:

• For the Dough:

  • 100g active sourdough starter (bubbly and recently fed)

  • 400g warm milk

  • 50g brown sugar

  • 1 egg

  • 400–500g unbleached all-purpose or bread flour

  • 7g salt

  • 1–2 tbsp ground cinnamon (optional but recommended)

  • 76g soft butter, cubed

  • 150g chocolate chips

  For the Cross:

  • 1/4 cup all-purpose flour

  • 8 tbsp water (adjust as needed for piping consistency)

  For the Glaze:

  • 1/4 cup powdered sugar

  • 1–2 tsp milk or water

  • 1/4 tsp vanilla extract (optional)

Directions:

1. Warm the Milk

Warm the milk in a saucepan or microwave until just warm to the touch — not hot. This helps speed up fermentation. Using cold milk straight from the fridge will slow down your rise.

2. Mix the Dough

In the bowl of a stand mixer, combine the warm milk, sourdough starter, brown sugar, and egg. Mix briefly until well combined.

3. Add Dry Ingredients

Add 400g of flour, the salt, and cinnamon (if using) to the wet ingredients. Begin mixing on low with the dough hook attachment. Once mostly incorporated, add the butter cubes a few at a time, allowing each to blend in fully. Knead for about 8 minutes, adding more flour as needed (up to 500g total). The dough should be soft, elastic, and no longer sticky.

4. Add Chocolate Chips

Mix in the chocolate chips until evenly distributed throughout the dough.

5. Bulk Fermentation (Overnight Rise)

Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 8 hours (until nearly doubled in size). Then, move it to the fridge overnight to slow down the proofing and enhance the flavor.

The Next Day

6. Shape the Buns

Generously butter a 9×13-inch pan. Turn the chilled dough out onto a lightly floured surface. Shape into a log and divide into 12 equal pieces.

To shape each piece into a ball, fold the edges of the dough into the center, flip it seam-side down, and roll gently with the palm of your hand.

Place the shaped buns in the prepared pan, 3 across and 4 down.

7. Final Proof

Cover the pan with plastic wrap or a damp towel and let the buns rise at room temperature for 2–3 hours, or until noticeably puffy and doubled in size.

8. Make the Flour Cross

While the buns are proofing, mix 1/4 cup flour with 8 tbsp water to form a thick, pipeable paste. Transfer to a piping bag or sandwich bag, snip the tip, and pipe a cross on top of each bun.

9. Bake

Preheat your oven to 400°F (200°C). Bake the buns for 20–25 minutes, or until golden brown on top and hollow-sounding when tapped.

10. Glaze

While the buns are still warm, whisk together the powdered sugar and milk to form a smooth glaze. Add a splash of vanilla extract for flavor, if desired.

Brush the tops of the buns with the glaze while they're still warm for a shiny, slightly sweet finish.

A bowl of chocolate chip dough is rising, ready for baking, with farm-fresh eggs in the background adding a rustic kitchen vibe.

Helpful Notes for Success

1. Sourdough Starter: Be sure your starter is recently fed, bubbly, and active. This is key to getting a good rise.

2. Flour: Start with 400g of flour and add more as needed. The dough should be soft but not sticky.

3. Chocolate vs. Fruit: Chocolate chips are a fun twist, but feel free to swap in dried fruit like currants or raisins for a more traditional flavor.

4. Overnight Rise: The fridge step isn’t essential but improves flavor and makes shaping easier.

5. Storage: These buns are best enjoyed fresh but can be stored in an airtight container for up to 3 days. They also freeze beautifully!

These sourdough chocolate chip hot cross buns are the perfect blend of tradition and indulgence. Whether you're baking them for Easter, brunch, or simply because you’re craving something special, they’ll fill your home with the warm scent of spices, chocolate, and fresh bread — and they taste even better than they smell.

Golden-brown chocolate chip hot cross buns freshly baked and cooling on a wire rack, with one bun sliced open to reveal a buttered interior, inviting you to enjoy a cozy treat.

The Recipe:

Did you try making these Sourdough Chocolate Chip Hot Cross Buns? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!