Tangzhong Sourdough Hot Cross Buns

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These tender tangzhong sourdough hot cross buns are lightly sweetened and spiced with dried fruit, bright lemon zest, and an apricot jam glaze. You’ll love making this recipe in the spring or for the Easter season!

Tangzhong sourdough hot cross buns are such a cute addition to the breakfast or brunch table!

A decent portion of the flour in this recipe is whole wheat for added flavor and nutrition.

Warming allspice, nutmeg, cardamom, and cinnamon play well alongside vanilla extract and fresh lemon zest in the sourdough hot cross buns.

You’ll be amazed how aromatic the dough is!

I decided to use sweetened dried cranberries this time, since I had some on hand. Dried currents or raisins would also compliment the flavors perfectly.

And to top these buns off, an apricot jam glaze ties all the flavors together and adds just a bit more sweetness.

What is Tangzhong?

Tangzhong is a simple milk and flour mixture that is cooked on the stove until it thickens and gelatinizes.

The tangzhong is then added to the final dough as a natural dough enhancer to soften the bread and extend its shelf life!

Tangzhong can do wonders for a bread’s texture when whole wheat flour makes up a good percentage of the formula.

I use this method to soften my sourdough donuts and sourdough brioche and a similar method (yundane) to soften my sourdough hamburger buns.

Sourdough Hot Cross Buns Recipe Notes

The dough is prepared in a mixer so no stretch-and-folds are necessary during the bulk rise.

I prefer to make the hot cross buns using a 2-day baking schedule. The chilled dough is less sticky when shaping the next day, and the dough develops a more complex flavor (though not sour).

You can definitely make the buns in 1 day, if you prefer. Just use a little more flour when shaping and expect the final proof to be shorter.

This recipe yields 9 pull-apart buns to fit in an 8-inch square baking pan.

You can double the recipe, if you would like, and bake in a 13×9-inch pan or bake on a half sheet pan to give the buns more space to spread out.

Tangzhong Hot Cross Buns Baking Schedule

*The strength of your starter and the temperature of the dough will affect how long each step will take. If your dough/kitchen is cooler than mine, expect rise times to take longer.

Feed your starter several hours prior to baking the recipe and allow it to peak.

Approximate timing:

• Prepare and cool tangzhong: 20 minutes
• Mix and knead dough (including 30-minute rest): 45 minutes
• Bulk rise: 5 hours (assuming a 71°F final dough temp and 78°F ambient temp)
• Retard in refrigerator: overnight (12 hours+)
• Shape: 10 minutes
• Proof: 6 hours, 15 minutes (assuming 78°F ambient temp)
• Egg wash, cross design and bake: 25 minutes

Start the dough in the morning or early afternoon on day 1. Shape, proof and bake on day 2.

Buns can alternately be made with a 1-day schedule. The final proof will take only about 4.5 hours at 78°F.

Tips for Making Tangzhong Sourdough Hot Cross Buns

• Use an active sourdough starter for the best results. Feed it ahead of time so it’s at its peak rise when you’re ready to mix the dough.
• The ingredients are listed by weight for accuracy. There is a 30-minute rest after the initial mixing before the salt and butter are added. This rest kickstarts gluten development for quicker kneading.

How to Make Tangzhong Sourdough Hot Cross Buns (Step-by-Step Instructions)

Step 1 – Prepare Tangzhong

First you’ll make the tangzhong. Start by whisking the flour and milk together in a small saucepan, and then cook the mixture over medium heat, stirring constantly, until it thickens.

When it’s the consistency of mashed potatoes, remove the pan from the heat.

Cover and set the mixture aside to cool.

Or to speed the cooling process, spread the tangzhong flat on a large dinner plate, cover the surface with plastic wrap, then refrigerate for a few minutes.

Step 2 – Mix Sourdough Hot Cross Bun Dough

I use my Bosch mixer fitted with the dough hook and dough hook extender for easy kneading.

First, add all-purpose flour, whole wheat flour, the cooled tangzhong mixture, ripe starter, whole milk, egg, and granulated sugar.

Also add in the vanilla extract, lemon zest, and the spices: allspice, nutmeg, cardamom, and cinnamon.

Mix the dough for a minute or two until everything comes together, scraping the sides of the mixing bowl if necessary.

Then cover the dough and allow it to rest for 30 minutes.

Next, add the salt and butter. Knead the dough on low speed for 8-10 minutes until the gluten is fully developed. The dough should look smooth and shiny and clean itself off the sides of the bowl.

It should stretch to a thin windowpane when pulled with damp fingers.

Finally, you’ll add in your dried fruit and mix just until it is incorporated.

Step 3 – Bulk Fermentation (With Optional Overnight Cold Fermentation)

Dampen your hands so you can form the dough into a ball and transfer it to a bowl or container for bulk fermentation.

The dough will need to double in volume (or nearly double if you’ll be refrigerating it overnight).

I’ve gotten a lot of use out of my Cambro 4-quart container.

I mark the dough’s starting point with a dry-erase marker (I’ll either press the dough flat or wait until it relaxes) so I can clearly see when the bulk rise is done.

Cover tightly and refrigerate at this point, or proceed to the next step.

Step 4 – Shape Tanzghong Sourdough Hot Cross Buns

After bulk fermentation (or the next day) turn out your dough onto a clean countertop. Divide it evenly into 9 pieces.

I like to weigh each piece out to 77 grams so they are exactly the same.

Grease a baking pan with softened butter. I love the straight sides on my USA pan.

Then you’ll want to degas each piece of dough (press out all the air bubbles), and form them into rounds.

There’s a quick way to form a piece of dough into a ball.

All you need to do is cup your hand around the dough and scoot it in a circle against the counter. The tension shapes the bun quickly and neatly.

Step 5 – Final Proof

Arrange all 9 buns evenly in the prepared pan. Cover the pan with plastic wrap and set it in a warm place. Proof until the buns are nice and puffy.

They will pass the “poke test,” meaning the dough will bounce back slowly if you poke a bun with a damp finger. Don’t forget to preheat your oven to 375°F.

Step 6 – Egg Wash, Cross Design, and Bake

Before baking, whisk together an egg with a tablespoon of milk to make an egg wash. Brush a thin layer over the top of the proofed buns. The egg wash will add color and shine to the buns.

Then stir sourdough starter (or flour mixed with water) with oil to create a smooth flour paste for the cross design. This design will bake right into the tops of the rolls.

Pipe the paste in lines horizontally and vertically across the centers of the buns using a piping bag with the tip cut off (you can also use a metal tip in the bag or just cut the corner off a zipper bag).

I like to practice a little on a dinner plate before I get going since the flour paste never behaves quite as nicely as icing would.

Bake the buns on the center rack for 18-20 minutes until they are lightly golden and the centers register 190°F on an instant-read thermometer.

Step 7 – Glaze with Apricot Jam

Heat apricot jam in the microwave or on the stove and stir it to thin the consistency (you can always add a splash of water if it still seems too thick).

Use a clean pastry brush to apply a thin layer to the tops of the buns right when they come out of the oven. Allow the buns to cool in the pan before serving them warm.

How to Store Sourdough Hot Cross Buns

Because of the tangzhong, these buns will easily stay fresh in an airtight container at room temperature for 3-5 days.

If you would like to store them longer to pull out for a quick breakfast or snack another time, you can wrap and freeze them for up to 3 months.

If you make this recipe and love it, I would be so grateful if you would come back to leave a star rating and a comment. Your feedback is very appreciated!

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