Beyond the Plate cookbook and Scrumptious sourdough hot cross buns

This is slightly long post, but hang on, there are just good and delicious things here!

First, I have an announcement to make.

I am beyond happy and grateful to announce that My Daily Sourdough Bread blog is featured in newly published book called Beyond the Plate - Top Food Blogs from around the World published by Prestel Publishing.

Prestel publishing is one of the world's leading illustrated book publishers with a stunning list of beautifully crafted books on all aspects of art, photography and design.

Accompanied by amazing creatives who are my greatest inspiration like Local Milk, Hortus Cuisine, Lab Noon, Krautkopf etc. I am very grateful for the opportunity to share my love for sourdough baking and photography. Being so diverse in recipes and stories by each blogger from around the world, the book is a perfect gift for everyday cooking. The book is now available worldwide.

Aaaaand: To celebrate this publishing occasion, Prestel publishing and My daily sourdough bread are giving one copy of the book to one lucky winner.

Beyond the plate cookbook
Beyond the plate cookbook

EDITED - the giveaway is now closed.
GIVEAWAY

To enter the giveaway, leave a comment below and tell me what type of bread from around the world would you like to try or bake?

Giveaway is open until next Wednesday. Good luck!

The winner will be randomly selected and notified via e-mail.


So, the second thing is: I can't believe I didn't know how good the hot cross buns are!! It's like I was living in a cave for the past 30 years. The reason I even thought of making hot cross buns was the jar of rum macerated raisins I'd prepared  three weeks ago.

I didn't have any goals of using these raisins, I just like the flavors and smell when rum is combined with lemon and orange peel and vanilla powder. You should definitely try this at home. 

As the raisins kept soaking and with the Easter approaching, I thought I'd try something new this year. In Slovenia, potica (a walnut roll) is usually eaten for Easter. But this year I crave freshness, textures and different flavors with a bang.

Hot cross buns are traditionally eaten in New Zealand, Australia, Caribbean, Great Britain and Canada at Great Friday just before the Easter.

For me, they are definitely a year round keeper. Being very soft, they are perfect for breakfast, for lunch dessert or as a simple snack.

Sourdough hot cross buns

Scrumptious sourdough hot cross buns
Yields: 12 buns

Baking schedule:
The dough for these hot cross buns was mixed in the late afternoon, left to rise for 2 hours at room temperature, put in the fridge overnight, shaped in the morning, left to rise for couple of hours and baked in the afternoon of that day. 

Ingredients:

Note: Baker's percentages are put in brackets if you would like to scale up or down the formula.

Starter
80 g white wheat flour (bread flour)
20 g brown sugar
25 g active mother sourdough starter
35 g water

Dough
350 g white wheat flour (bread flour) (100%)
all of the above starter (appr. 160g) (42%)
2 eggs (appr. 100 g) (28%)
50 g brown sugar (12%)
85 g unsalted softened butter (24%)
7 g salt (2%)
110 g milk (31%)  **
90 g raisins, soaked in rum (25%) ***
lemon zest of one lemon
orange zest of one orange
pinch of ground cloves
1/2 tsp cinnamon
1/4 tsp ground nutmeg

** NOTE: Please feel free to add more liquid (steps of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate. Don't be tempted to add a lot of liquid as you add butter in the second stage of dough mixing which softens the dough.

*** I used rum macerated raisins. This means I mixed rum, raisins, vanilla powder, lemon and orange peel and left the mixture to soak for about three weeks to get the heavenly taste and flavors. If you don't have raisins prepared in this way, just soak the raisins in rum at about same time you prepare the starter for the dough. Soaked raisins will add moisture to the dough and extra flavor dimension compared to dry ones.

Hot cross paste
70 g flour (I used the same flour as in the dough)
20 g oil (I used sunflower oil)
60 g water

Vanilla sugar glaze
1 tbs brown sugar
1 tbs boiling hot water
pinch of vanilla powder

Instructions:

Sourdough starter
1. In the morning, prepare your sourdough starter. The starter will be stiff, more like a dough. Leave it to ferment until doubled in volume. This may take from 4-12 hours, depending on the environment temperature and strength of your mother starter. If your starter doubled very fast but you are not ready to make the dough, put the jar in the fridge.

Dough
2. In the late afternoon mix the dough. /NOTE: I used mixer to knead the dough. / In a large mixing bowl put milk, starter, sugar, cinnamon, nutmeg, cloves, eggs, flour and salt. Mix everything together. If the dough feels dry, don't be tempted to add too much of additional liquid - mixing in the butter in the following phase will soften the dough (experiment with the softness of the dough) - but do add the liquid if you can't incorporate all the flour. Knead the dough for 3-4 minutes and then leave it to rest for 15-20 minutes.

3. Next, knead in half of the butter quantity. Once completely integrated, add and knead in the other half. Knead the dough for 8-10 minutes (it is advisable to use mixer) until smooth and elastic - check how transparent can the dough be if you stretch it. Leave the dough to rest for 5 minutes, then knead in the raisins, orange and lemon peel. Shape the dough into ball and place it into clean bowl. Cover with plastic wrap and leave to ferment at the room temperature for 2 hours, then put the bowl into the fridge overnight.

4. In the morning, take the dough out of the fridge and divide it into 12 pieces, each weighing around 73-74 g. Shape each piece into a ball and place it on slightly floured tray lined with parchement paper. When done, cover the tray with clingfilm - this will prevent the dough from drying out. Leave the balls to rise until passing the poking test (appr. doubled in volume) - make an indent - if the indent comes back quickly, leave them to ferment a little bit more. Final rise may take 4-7 hours, it's temperature depending.

Sourdough hot cross buns

5. When the balls are almost risen, preheat the oven to 220°C/428°F.  Just before putting the pan into oven spread the hot cross paste across the buns. Put in the oven and bake for 10 minutes at 220°C/428°F, then decrease to 200°C/392°C and bake for another 20 minutes or until golden brown.

Sourdough hot cross buns

6. When you take the pan out of the oven, immediately brush the buns with sugar glaze. Leave the buns to cool down a little bit. These buns are the best when eaten slightly warm :)

Sourdough hot cross buns

Softness at its best.

Sourdough hot cross buns
Sourdough hot cross buns

Don't forget to share the experience if you try them - tag me with @mydailysourdoughbread on Instagram or let me know in the comment below ;)

128 thoughts on “Beyond the Plate cookbook and Scrumptious sourdough hot cross buns

  1. Brillant recipe, looking forward to making this in a week, Will start soaking my raisins and such today. Looking forward to seeing whats in your new book. Congratulations !!!!!

  2. The bread I like to bake the most is a very dense sourdough whole rye (with added einkorn, emmer or buckwheat). I freshly grind the grains as well. Delicious!

  3. Your recipes and the pictures are always a joy to read and see. I would love to try my hand at German rye bread.

  4. Hey Natasa,
    looking through your tasty bun recipe I would like to bake THEM.
    Congratulations to the feature in the beautiful book. I would like to have one ;-)
    And: with your help I made a very tasty rye bread today. Thank you!
    Mirjam

  5. I would love to try the potica you mentioned in your post, sounds delicious!!! Will give these buns a go this weekend, thank you for the recipe!

  6. I’d like to try and bake Friselle from Puglia. They have the most delicious flavor and make for such a great snack or meal when dipped in water and topped with olive oil, good sea salt and sometimes tomatoes and basil.

  7. Prvo čestitke, bravo draga, jako sam ponosna na tebe. Tvoj kruhovi me uvijek inspiriraju pa bi voljela napraviti uskršnju pincu sa starterom

  8. I would love to make these buns!! Yum! Also challah and a good basic sourdough…we have a starter but are a tad timid yet to make some bread…and we usually don’t plan ahead and want to start midday which doesn’t leave us enough time for multiples risings. Haha

  9. I would love to bake hot cross buns. I will put your recipe in my “to bake list” and hopefully will bake it soon.

  10. My favourite is sheermal from the streets of old Delhi. A slightly sweet and a very rich thick flatbread served with spicy curries. It is fantastic with morning tea.

  11. I have heard of an awesome flatbread from Jamaica called the “bammy” that is made from yucca, dipped in coconut milk and fried. How insanely delicious that that sound? I would love to try it one day!

  12. I am a violinist who loves and appreciates artful cooking and baking. I’d say the bread I would like to try and learn to bake would be vànočka. I spent a summer in Pilšen years ago for a summer strings academy at the conservatory and fell in love with the faculty and the quaintness of the town. I love almonds and raisins in sugary baked goods, and it would be a great dessert to gift to loved ones besides the usual cookies or sugary bread loafs.

  13. These look so yummy! I will have to try them for Easter. I really want to try making foccacia from sourdough too!

  14. I just started baking sourdough (or really bread in general), so I have several on my list: I want to make corn bread, rye bread with cumin, and buckwheat bread. I tried once rye bread recipe and I loved it but I’m still searching for a perfect method.

  15. First I have to write, THANKS A LOT FOR YOUR BLOG! I started to folow your tips and my sourdough breads are great now. And I’d like to bake Iceland “volcano bread”, bud first I have to find a place here in Slovakia :)

  16. Congratulations on your accomplishement! I am new to your blog, but I’m finding a lot of wonderful recipes. I’ve started baking again more religsiously and look forward to trying a lot of your sourdough recipes.
    In that vain, I’d like to try a Kolach recipe. Its a little bit different than what I’ve been baking recently.
    Best of Luck!

  17. I just started my very first starter because I really want to try to make a polish pumpernickel sourdough!

  18. I’d like to bring to the perfection my homemade sourdough rye bread. And the next thing I’d like to taste (and also to bake) is simit. Good luck, everyone! ;)

  19. Congratulations! That’s really awesome. Your bread are really beautiful.
    My family loves cinnamon bread.
    I wonder if you can make that out of sourdough….walnuts and raisins.

  20. Hmm, looks so good! Especially with those deliciously soaked raisins! :D
    I would love to enter the giveaway, as I am really like it to be in the kitchen, but am only in the beginning of learning how to use sourdough for example. So the book would be a great support for me for sure :D
    And I would love to try baking turkish bread. I know it from my local turkish restaurant and it’s really good with black and white sesame on top and being big and rather flat, but very fluffy/soft anyway :3
    greetings from Denmark,
    Thu

  21. First of all I love your hot cross buns and I will try them really soon. As it’s nearly eastern I’m planning to do a braided yeast bread. It’s a tradition in our family and I’m very excited because it will be the first time using sourdough instead of ‘normal’ yeast. Baking with sourdough is one of my latest obsession and I love it and I’m so glad that I found your account on Instagram because your so inspiring and helpful. Keep going you’re great and congratulations to the feature. Greetings from Germany

  22. Dear Natasa,
    Thank you for your hardwork and kind giveaway, I am a fan of your website.
    I’m obsessed with sourdough baking and has been learning since the beginning of 2017.

    On my next baking, I’d love to try making your soudough Krampus using soy yogurt (instead of milk). Hope it turns out well!

    See you later!

  23. Well, I would not be traveling too far to make these, but I need to try your hot cross buns. I have tried recipes with yeast, but they were not very good :(

  24. These look really tasty!! My mom always made hot cross buns on Easter when I was a kid and I have yet to make them for my kids! I should remedy it this year!
    Im trying to make english muffins for the first time today. And a batch of your sourdough recipe (which i LOVE!)
    And that book looks AMAZING!

  25. Wau Nataša, moj poklon! Čestitke res :) Uh tale knjiga je pa “vroča roba”. Zelo bi rada enkrat spekla roti (indijski, malezijski itd.) :)

  26. These buns look heavenly. I love trying breads from all around the world as you not only learn more about the bread process but usually learn a bit about the culture too. Bread is a universal language of peace.

  27. Congrats on the publication of your recipe! Though I’m working hard to bake a successful sourdough loaf (without adding yeast), I’d love to learn to make injera and naan–someday.
    Thanks!

  28. I started making bread about a year ago and love it, have been using a sourdough starter for the last six months. I would love to try a rye bread! Thanks for the offer, this book looks gorgeous!

  29. You had me at rum soaked raisins. Can’t wait to make these buns!
    I love making sourdough bread for my husband, who’s from San Francisco. When my son is home from school, I bake him cinnamon rolls.

  30. Wow, I will make these for Easter. I would love to master a full rye sourdough. Mine is quite sticky. Tastes good but I am sure it’s not quite the way it’s meant to. Congratulations on your book!

  31. I would love to try some of the rye type breads from Eastern Europe so far I have been unsuccessful as they have turned out like cow pats.
    Love the hot cross bun recipe . Method is bright clear and concise, thanks.

  32. Being from Australia I have been looking for a sourdough Easter Buns. These sound awesome I can’t wait to give them a try. I am going to start feeding my mother now I am excited.

    The type of bread I would like to make is really soft pita bread. My pita bread turns out dry and crispy – not good.

  33. I bake sourdough regularly, but I also love to make spicy, or thick, soft, yogurty-rich Asian style breads too. I’m eagerly looking forward to being further inspired by “Beyond the Plate” with inclusions from so many of my favorite food bloggers! Thank you.

  34. the softest and fluffiest sourdough bread for my elderly loved ones with me and those in church. so they can enjoy healthy bread suitable for their digestive system in their golden years.

  35. Being from a small town in New Zealand I feel honored to bake Hot Cross Buns according YOUR RECIPE! I love your sweet sourdough starter which I have been now using only for my sweet sourdough baking.
    I would like to make really tasty and healthy rye sourdough bread, light and fluffy without the density and heaviness. I don’t know if it’s even possible :-)!

  36. Hi Natasa! These hot cross buns look amazing, I must try them! I think the bread I would most like to make would be a braided Swedish cardamom bread using sourdough. I love the cardamom flavor so much. Maybe you could create a recipe? Thank you!

  37. First of all congratulations Natasa, and thank you very much for your hot cross buns recipe. The bread I’d like to try is Basque Pumpkin Bread
    ‘This cakey pumpkin loaf isn’t exactly what leaps to mind when you think of French bread. It’s called Méture au Potiron Basquais, a subtly sweet rum-spiked bread from the Pyrenees made with the Native American staples of pumpkin and cornmeal. Apparently, these foods were brought back from the Americas by Christopher Columbus and his gang, and adopted into the cuisine in parts of southwestern France and northern Spain’

  38. There are so many breads from around the world I want to bake it’s hard to pick one. 😊

    My only experience with hot cross buns years ago was a dried out store bought bun and I haven’t had another one since. This recipe looks so yummy I’ll definitely be making some buns soon.

  39. I would love to try making babka totally by hand! Preferably with chocolate… just waiting for the right time! These buns look so delicious and light

  40. That hot cross buns look so great as usual! I have been learning so many things from you. Thank you so much! What I want to nail down is decent baguette using only sourdough starter.
    Thank you for generous giveaway too.

  41. I’ve spent several weeks in Peru teaching English, and every day for breakfast the women who cooked for us would walk down the street to buy fresh rolls. The crust was chewy and the most beautiful shade of golden brown, and the inside was airy and light. We would spread jam or shredded chicken salad on them. I would love to learn how to bake these Peruvian rolls!

  42. I’ve always wanted to try sourdough but never was brave enough. Thanks for the step to step and I will try this one weekend! I want to try making Vánočka from Slovenia and Czech Republic. Its a sweet bread with raisins and almonds and sugar and seems very much like a great comfort food! I also want to try making Grissini from Italy cos I love baguette and I want to see if these dry, crispy bread would resemble baguettes!

  43. Chinese scallion pancake (cong you bing) but with a sourdough twist… my ultimate comfort food that brings back fond childhood memories. It’s also something I would love to introduce to my 13 month son.

  44. I would love to make a rich sourdough brioche with dried fruit or chocolate studded through it. Something that is delicious freshly made and makes a mean French Toast in a day or two (if it lasts that long!)

  45. Any sourdough bread which has been baked by you @mydailysourdoughbread. You are my inspiration!!! And I love how you live on the other side of the world, yet we are connected through baking bread. And now I have introduced you to my friends in New Zealand by giving them the opportunity to eat your sumptuous delights via my humble attempt at baking them myself!!!
    Much Aroha ( thats love in the Maori language)
    Libby

  46. Huge congrats on the book – it is so well deserved that you have your recipes in there :)
    I would love to make the babka (and all of the rest of course)
    All the best…

  47. Congratulations, Nataša, on your entry in the newly published book! And, thank you for the exciting giveaway. As a recent transplant to Slovenia, I am learning how to make potica today from my mother-in-law. :) Future bread endeavors will include naan. And I’ll definitely be making those rum soaked raisins!

  48. Hearty Congrats to you ❤️

    I’m a professional pastry chef, I love sourdough breads but saying that your recipe was amazing, part of it the way you actually described every step was mind blowing, all I can say is Thank you 😊

    I love Panetonne from Italy 🇮🇹 it actually is made with the (fermented dough/Poolish) starter as well …. One bite and I feel like I’m in heaven though it’s very slightly sweet but it’s my fav.

  49. I would like to bake a real Pumpernickel bread with nothing else but coarse rye and rye berries. The chewy crumb and a strong distinctive taste of Pumpernickel will make perfect friends with anything from avocado to beetroot caviar, from herring to salmon roe, but even a creamy fresh butter on a thin slice of this rich bread will make you long for another piece) What scares me is the electricity bill after all those long baking hours)))

  50. A sourdough baguette I would LOVE to make a sourdough baguette with high hydration :) and all the other stuff that you post!!1 <3 especially the chocolate and orange braid!!

  51. I want to have a bash at making Challah. I know it is Jewish but had no idea where it was from – this was a good reason to google that – turns out it originated in Germany. I LOVE German bread – ate loves and loves of it when I was there. Delicious Krustenbrot yum yum yum YUM!!

    Your hotcross buns look super delish so I might end up trying them out before I delve into the world of Challah.

    Congrats on the book!!

  52. I need these in my life! So far I’ve only tried yeasted ones, which I also love, but sourdough is another level! As to the question: huh, tough one, I try local bread wherever I go & also enjoy regional recipes. However, something that has been on my mind for some time is Japanese milk loaf &/or sticky rice bread (only have no idea how to get the flour ;).

  53. Addicted to making sourdough but a novice! Would like to make sourdough pizza and focaccia as I live in Italy !

  54. Congratulations on your book! I would like to bake a Jamaican yeasted Easter bread, it’s
    made with raisins, currants, glace cherries and mixed fruit.

  55. Živjo, že dlje časa spremljam tvoj odličen blog! Čudovite fotografije!:) Sem morala prav razmislit, katerega kvašenega testa še nisem preobrazila v sourdough verzijo, in sem se spomnila na indijski naan, to bi bilo zanimivo probati!

  56. First of all, this is so amazing, Nataša. You are absolutely wonderful and I’m just thrilled to see you featured in this beautiful book.

    It’s so funny that you mention it, because I’ve been wanting to make a walnut roll sweetbread! My mom was a nanny for a Croatian family when she first moved to Canada, and we’re still close to them – the dad (who’s like an uncle) has been asking me to make a walnut roll for a couple of years now. Do you think it’s the same sort of bread? They’ll be coming to our wedding here in May and I think I’ll try it out then!

  57. My favourite bread is still sourdough mixed bread (rye, einkorn, white). From when I first baked one no other breads can compare to real sourdough bread anymore :)

  58. Hi,
    I would really like to try a Roti Paretti. What we get now is store bought, and I’m not even sure of the brand. But I would like to try them with sourdough or at least homemade.
    The book looks fabulous, a coffee table cookbook!

  59. Hi, first of all thank you for sharing tips and trick about baking sourdough bread ☺ I am still practice to bake ciabatta and pretzel, they are my husband and son’s fave

  60. Dear Natasa, I really am so happy for you and what a joy to see you and your lovely photos and recipes on the book. Also the whole book looks amazing for what I could check online :)
    Congratulations!
    You are not alone, I have to say I didn’t know hot cross buns either. In Portugal around Easter we have a tradicional sweet bread too called folar da Páscoa.
    And here goes my participation on the give away but I couldn’t narrow it down to one option so I have too: I would love to bake really good, perfect crust sourdough pizza and danish rye bread too.
    Sending you a big hug straight from Canada!

  61. Congrats!!! I dream to make your Sourdough cinnamon and chocolate twist bread. Looks amazing!
    I enjoy your website. Thanks a for sharing your knowledge!

    Muy best wishes! A huge hug! 🥂🍩

  62. congratulations Natasa I really enjoy your sourdough recipes.
    the bread I want to try is a turkish snack, peynirli pide its a rich, cheese flavored cross between a quiche and a pizza.

  63. Hi, Natasa! Congratulations for the book feature! And thank you for the hot cross buns recipe. I am preparing them just now, they have a couple of hours left of proofing. Can’t wait to see how they turn out.
    I would love to bake sourdough baguettes one day :).
    Happy Easter!

  64. Hey Natasa.
    These buns look really nice allthugh I am not the biggest fan of rum raisins. I will replace them with some chocolate and nuts though. Guess if I up the liquid a bit it should work. Well, I’ll find out easter :-)
    And I am still looking for the perfect brioche :-)
    Cheers.
    Lea

  65. I would like to try my hand at simit, i tried it when travellin in Turkey and i love the chewy texture and aroma of th sesame seeds.

  66. I have wanted Pumpernickel for years, an’t find a real loaf of it anywhere. That would be my bread to learn! And, Congratulations!!

  67. Congratulations on your contribution to the book. It’s very exciting!
    Would love to try making Challah. Even though I’ve made brioche and tsoureki (Greek Easter bread) hundreds of times, and I know it’s similar, I haven’t tackled that yet. Not sure if I would use sourdough to make it but still. :)

  68. I’d love to make Focaccia di Recco, an Italian melted cheese flatbread. I’ve never found the right cheese to use though.

  69. Hi Natasa ,
    I’m a dedicated fun from Cyprus! I follow your recipes with sheer joy and never fail! I’m doing your cross buns today! Keep up the great sourdough work and thank you for sharing them with us.
    Have a happy Easter
    Eva

    1. Thank you Shukan :)
      Hope they turn out great, I am sure you will like them, let me know if you try them.

      Nataša

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