Hot Cross Boule

What do you get if you combine an enriched and spiced dough recipe and combine with sourdough starter, then make it huge? A giant hot cross bun, aka Hot Cross Boule!

This is a great one for Easter bakes – slice and enjoy plain or even better toast and serve with plenty of butter. It also freezes brilliantly 🙂 It does take the best part of 1 day (and an overnight) to make but it’s really worth it!

Makes: 1 large loaf

Takes approx. 18-20 hrs

  • 500g flour + a little more for shaping/kneading. As a guide use 300g white bread flour + 200g wholegrain spelt, but it would work with other variations like 400g all purpose & 100g bread flour.
  • 1.5 tsp sea salt
  • 150g approx. of hydrated starter – use a big scoop then add 50g of flour & 50ml of water, wait for 3-4hrs to activate…
  • 50g light brown or caster sugar
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 0.5 tsp dried cardamom (or use whatever spice mix you like)
  • 1 egg (add extra milk if egg free)
  • 60ml/ 0.25 cup milk or plant mylk
  • 40g butter/vegan block in cubes
  • 190-200ml approx. of water
  • 1 cup of dried fruit (such as a mixture of mixed vine fruits, sultanas & mixed peel)
  • Optional: grated zest of orange & zest of lemon
  1. Add around 50g of flour & 50ml water (extra to main bread water & flour) to your scoop of starter & mix. Leave for 3-4hrs to start it off.
  2. When ready to use, warm milk with the cubed butter until it’s softening but not entirely melted. Add to starter with sugar and egg and mix together.
  3. Add in the flour then mix into a dough. Add the water a little at a time to end up with a sticky dough, but not wet. Cover and leave for 1hr.
  4. After an hour, add salt, spices and mix in the dry fruit. Lightly knead in the bowl to bring it together, then knead for 5mins on a counter.
  5. Start the folds – approx. 1 time every 45mins-1hr for up to 4 times, total of 4-5hrs.
  6. Turn out into your basket or onto floured tea-towel in bowl. Cover and pop in fridge for up to 12hrs.
  7. Take out of fridge, leave for 1-2hrs to bring back to room temp. Turn into pre-heated cast iron casserole, score with a deep cross. Bake 200c in hot cast iron pan covered for 35mins, then uncovered for 15mins.
  8. Glaze with sugar syrup & cool before slicing and eating!

Enjoy & if you do make it, share with us on our social platforms or by emailing!

Laura x