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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



  • 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


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


  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.