There’s something magically nostalgic about baking bread, and this Sourdough Hot Cross Buns recipe is no exception. Picture me in my cozy kitchen on a lazy Saturday morning, flour dusting the countertop and the tantalizing scent of warm spices wafting through the air. These buns are a seasonal treat that takes me back to Easter gatherings at my grandmother’s house, where we’d break bread, share stories, and maybe even sneak an extra bun or two when no one was looking. This recipe not only brings that sweet nostalgia back but also introduces a twist with the use of kamut wheat—a flavorful, nutty grain that leaves traditional all-purpose flour in the dust. So, let’s dive into this charming recipe that balances tradition and modern tastes!
Why You’ll Love This Recipe
Why should you give this a whirl? Allow me to paint the picture. Imagine biting into a fluffy, pillowy bun that’s warm enough to melt a pat of butter, with a hint of tang from the sourdough and a delightful sweetness from spices and dried fruit. It’s comforting but feels special—a treat that’s simpler to make than you might think. Plus, it makes your home smell like a bakery! There’s just something soul-soothing about the process of making bread; it allows us to slow down and savor the moment. So, whether you’re after a cozy weekend breakfast or a lovely addition to your holiday spread, these buns have got you covered.
What It Tastes Like
Let’s talk flavor! These Sourdough Hot Cross Buns are the perfect balance between sweet and savory. When you take that first warm bite, it’s like wrapping yourself in a soft, fluffy cloud. The bitterness of the kamut wheat adds a warm depth, while the cinnamon and nutmeg dance playfully on your taste buds, wrapping you in their aromatic embrace. The currents (or raisins, if that’s your vibe) add delightful bursts of sweetness, contrasting perfectly with the inviting warmth of the bun. Topped with a light glaze that gives a slight crunch, every bite is a hug for your tastebuds—comfort food perfected!
Ingredients You’ll Need
- 500g kamut flour: Gives a nutty flavor and a lovely golden color.
- 100g active sourdough starter: The magical ingredient that gives the buns their lovely tang.
- 300ml water: Hydrates the dough for the perfect rise.
- 75g unsalted butter: Adds richness and tenderness.
- 75g sugar: Sweetens the dough and enhances browning.
- 1 tsp salt: Enhances flavor and controls yeast activity.
- 2 tsp ground cinnamon: The fragrant spice that brings warmth.
- 1/2 tsp ground nutmeg: A gentle spice that’s perfect for the season.
- 100g currants or raisins: Sweet pops of flavor in every bite.
- 1 egg: Enriches the dough and helps with binding.
Optional Additions:
- Mixed peel: For a burst of citrus flavor; perfect if you enjoy a fruity touch.
- Cardamom: A unique spice for a twist on the traditional recipe.
Special Garnishes:
- Glaze: A simple mix of icing sugar and lemon juice adds a lovely finish.
- Candied fruit: For a pretty topping that looks festive and inviting.
Step-by-Step Instructions
Ready to get your hands a little doughy? Let’s go through this recipe together, step by step!
- Prepare the Dough: In a large mixing bowl, combine kamut flour, sugar, salt, and spices. Mix together before adding your sourdough starter and water. Stir until a rough dough forms. Don’t worry about the lumps; they’ll disappear in time.
- Autolyse: Let the dough rest for about 30 minutes. This is the part where patience pays off—don’t rush this step, it’s where the magic happens!
- Add in Egg and Butter: Knead in the egg and softened butter. It might feel sticky at first, but keep kneading for about 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 4–6 hours or until doubled. Just like you, it needs a little time to rise!
- Shape the Buns: Once risen, deflate the dough gently and add your dried fruit. Portion into 12 equal pieces and shape them into little rounds. Place them on a parchment-lined baking sheet, slightly apart from each other.
- Final Rise: Cover again and let them rise for another 1–2 hours, or until they’re puffed and touching each other. This is the final push for those gorgeous buns!
- Preheat the Oven: Preheat your oven to 375°F (190°C). In the meantime, prepare a slurry from flour and water to pipe the crosses.
- Pipe the Crosses: Once risen, pipe the cross mixture across the tops of the buns for that classic look. If you can’t pipe straight, who cares? They’ll still taste fantastic!
- Bake: Bake for 20–25 minutes until golden brown. The smell will have your neighbors knocking on your door!
- Glaze: While warm, brush with the glaze mixture for that beautiful finish.
Recipe Variations
Feeling adventurous? Here are a few creative twists to consider:
- Flavored Buns: Swap in chocolate chips or chopped nuts for something a little different.
- Spiced Version: Add more spices like clove or ginger for a warm, spiced profile.
- Fruit-Forward: Use fresh berries if you’re craving a burst of summer flavor.
Serving & Storage Tips
These buns are perfect fresh from the oven but can be stored in an airtight container for about 3–4 days. To reheat, simply pop them in the oven for a few minutes, or give them a quick zap in the microwave; they’ll be just as delicious! Don’t let leftovers go to waste… think buns with jam for breakfast or a lovely bread pudding if you want to get creative!
Helpful Tips
Here are some nuggets of wisdom gathered from my time in the kitchen:
- Make sure your sourdough starter is active and bubbly—this is crucial for that lovely rise.
- Temperature matters! If your kitchen is cold, your dough may take a bit longer to rise, so be patient.
- Don’t skip the glaze—it adds a delightful touch and really gives that bakery finish.
Special Equipment
- Bread Maker or Stand Mixer: While it’s totally doable by hand, using a mixer can save you some elbow grease, especially during kneading.
- Piping Bag: Not mandatory, but it makes creating those perfect cross shapes a breeze. If you don’t have one, a zip-lock bag with the corner cut off works just as well!
- Digital Scale: For precise measurements, especially with the flour and water ratios, a scale is so helpful.
Frequently Asked Questions
Can I use regular all-purpose flour instead of kamut?
Absolutely! Just note that the flavor and texture might differ slightly, but you’ll still end up with some delicious buns.
What can I substitute for sourdough starter?
If you don’t have sourdough starter handy, you can use 100g of store-bought yeast or a combination of yeast and a little yogurt for that tangy flavor. However, sourdough gives it that special character!
How do I know when the buns are done baking?
They should be beautifully golden brown on top. You can also tap the bottom; if it sounds hollow, it’s ready to come out of the oven!
Can I freeze these buns?
Yes! Just make sure they are completely cool before placing them in a freezer-friendly bag. You can reheat them straight from the freezer, which is pretty convenient!
What to serve with these buns?
They’re perfect with butter, homemade jams, or even a simple drizzle of honey. Pair them with a nice cup of tea or coffee, and you have a delightful afternoon treat!
Conclusion
There you have it, my dear friends! These Sourdough Hot Cross Buns with Kamut Wheat are more than just a recipe; they’re a testament to time spent in the kitchen with love. I cherish making these every season because they somehow bring together family, comfort, and that delicious aroma that fills my home. Whether you’re serving them on a special occasion or enjoying them with your morning coffee, they’re bound to add warmth to your table. I can’t wait to hear your stories and any variations you try! So, dust off that apron, and let’s get baking!
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Delicious Sourdough Hot Cross Buns with Kamut Wheat Recipe
- Total Time: 6 hours
- Yield: 12 buns 1x
Description
Try these irresistible sourdough hot cross buns with kamut wheat for a delightful twist on a classic recipe. Perfect for any occasion!
Ingredients
Instructions
Notes
These Sourdough Hot Cross Buns with Kamut Wheat are fluffy, pillowy treats that balance tradition and modern flavors, perfect for Easter or cozy breakfasts.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Baker’s
Nutrition
- Serving Size: 12 buns
- Calories: 210
- Sugar: 8 g
- Fat: 6 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
