Sourdough Hot Cross Buns, THM XO, Sugar-free

Hot Cross Buns are traditionally eaten on Good Friday in various countries of the world. These spiced sweet buns mark the end of Lent with the cross representing the crucifixion and the spices Jesus burial. Sourdough Hot Cross Buns are a delicious spin off of the traditional yeast recipe and chockful of raisins and spices.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

If you have been following my blog you will know that I love to bake with sourdough. Fermenting the dough makes it easier for your body to digest. Some people who are sensitive to gluten can eat sourdough bread since it has been fermented which breaks the phytic acids down. To me, there is something special about taking flour and water and turning it into a bubbling starter.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This type of leavening was the norm for bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains part of the culture today.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

You can make your own starter by following the instructions on this blog post Making a Sourdough Starter. You can even buy a Sourdough Beginner Kit that will have a mature starter, flours, vital wheat gluten, and an Around the Family Table Cookbook included.

You may wonder what is white whole wheat flour and if it is really whole grain? White whole wheat, Prairie Gold, or Golden 89 Grain is hard white spring wheat which is much lighter in color and taste than the regular whole wheat flour. This flour is 100% whole grain. Regular whole wheat flour is made from hard red winter wheat. This is a dark color and a heartier grain taste.

Sourdough Hot Cross Buns are best eaten within a day or two of being baked if you have any leftover. I love to warm one in the microwave for 30 seconds. They are warm, soft, and delicious when you do that. I

Sourdough Hot Cross Buns, THM XO, SF

  • Dough:
  • 1 cup (226 grams) active sourdough starter
  • 1 cup (226 grams) water
  • 1/3 cup (75 grams) butter, melted
  • 1 large egg (50 grams)
  • 3 1/3 cups (412 grams) Prairie Gold White Whole Wheat Flour
  • 5 donks THM Stevia
  • 3 tablespoons (28 grams) vital wheat gluten
  • 1/2 cup (80 grams) raisins
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 2 teaspoons Mineral salt
  • Frosting:
  • 2 tablespoons cream cheese
  • 1 tablespoon heavy whipping cream
  • 1 donk THM Stevia
  • Mixing the dough: In a 6 quart bowl combine starter, water, butter, eggs, 1/2 of the flour, Stevia, and vital wheat gluten. Mix well until the ingredients are well combined (I use a Danish Dough Whisk) . Add remaining flour, raisins, spices, and salt. Mix well. Cover the bowl and allow it to ferment for 1 hour. Remove the lid. Do one set of stretch and folds. Do 3 more sets of stretch and folds within the next 4 hours. Shaping: After the dough has fermented for 5 hours counting from the time you mixed it, it is ready to shape. Using just a bit of oil on your hands, shape the dough into 15 buns. I lay them in a 9 x 13 inch glass baking pan. I cover the pan with plastic warp while the buns are proofing. This helps to keep the top of the dough from drying out and they will rise better. Baking: Preheat oven to 350 degrees F. When oven is preheated, place proofed buns in the oven. Bake for 20-22 minutes. Remove from oven and allow buns to cool. Frosting: Blend the frosting together until smooth. Pipe over the buns in a cross. 15 buns.
  • You can use an electric mixer to mix/knead the dough. I would knead it for 5 minutes using a mixer. Allow it to ferment 5 hours after you have kneaded. Then shape the buns and allow to proof for 2 more hours.

This is the dough below before I did any stretch and folds. It is shaggy and not at all smooth and elastically.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon

I use a Danish Dough Whisk when I want to mix bread and not use my mixer.
Glasslock Mixing Bowl, 6.25-Quart
I love to use glass bowls for my sourdough. I can walk past and see at a glance how much my dough has risen.

The Bosch Mixer is the BEST mixer for kneading bread dough. I have had mine for years and I love it. This mixer can handle dough for 5 loaves of bread.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Trim Healthy Mama Store

Mineral salt Stevia Powder

Sourdough Hot Cross Buns THM XO, SF

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 22 minutes
Servings 15
Author Glenda Groff

Ingredients

Dough

  • 1 cup 226 grams active sourdough starter
  • 1 cup 226 grams water
  • 1/3 cup 75 grams butter, melted
  • 1 large egg 50 grams
  • 3 1/3 cups 412 grams Prairie Gold White Whole Wheat Flour
  • 5 donks THM Stevia
  • 3 tablespoons 28 grams vital wheat gluten
  • 1/2 cup 80 grams raisins
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 2 teaspoons Mineral salt

Frosting

  • 2 tablespoons cream cheese
  • 1 tablespoon heavy whipping cream
  • 1 donk THM Stevia

Instructions

  1. Mixing the dough: In a 6 quart bowl combine starter, water, butter, eggs, 1/2 of the flour, Stevia, and vital wheat gluten. Mix well until the ingredients are well combined (I use a Danish Dough Whisk) . Add remaining flour, raisins, spices, and salt. Mix well. Cover the bowl and allow it to ferment for 1 hour. Remove the lid. Do one set of stretch and folds. Do 3 more sets of stretch and folds within the next 4 hours. Shaping: After the dough has fermented for 5 hours counting from the time you mixed it, it is ready to shape. Using just a bit of oil on your hands, shape the dough into 15 buns. I lay them in a 9 x 13 inch glass baking pan. I cover the pan with plastic warp while the buns are proofing. This helps to keep the top of the dough from drying out and they will rise better. Baking: Preheat oven to 350 degrees F. When oven is preheated, place proofed buns in the oven. Bake for 20-22 minutes. Remove from oven and allow buns to cool. Frosting: Blend the frosting together until smooth. Pipe over the buns in a cross. 15 buns.
  2. You can use an electric mixer to mix/knead the dough. I would knead it for 5 minutes using a mixer. Allow it to ferment 5 hours after you have kneaded. Then shape the buns and allow to proof for 2 more hours.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

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