Hands-Free Overnight Sourdough Hot Cross Buns (No Folding or Laminating)

[@lewismaddock1654]

I'm from Brazil, I made this exact recipe to my 78 year old father. He hadn't had a hot cross bun in about 40 years. It brought tears to my eyes. You can't imagine the joy you brought to my family this Easter.

[@CulinaryExploration]

That’s awesome Lewis! I’m so pleased you and your father enjoyed the hot cross buns 😁

[@Nicereview763]

These turned out great, my kitchen is about 17 degrees so after the night fermenting not much had happened plus I realised that I left out the mixed spice. I mixed it in left them somewhere warm and they still turned out light and delicious. I also used dried apricots instead of dried cranberries as i didn't have any.

[@CulinaryExploration]

Nice job Eleanor. The dried apricots sound like a nice idea! I’m pleased you enjoyed them 🤩

[@cnightingale9]

Wow! Those look like the best buns ever. I might make them even when it’s not Easter.

[@CulinaryExploration]

It definitely doesn’t need to be Easter to make these!

[@christophergrierson904]

Thank you for another great recipe & video! It's always exciting to see what you have created.

[@CulinaryExploration]

Cheers Christopher

[@deebrake]

Thank you so much for this recipe; looks delicious and I cannot wait to try it. Have a good day and weekend.

[@CulinaryExploration]

No worries, have a great weekend 👌

[@deebrake]

@@CulinaryExploration we are trying this recipe and will be making them tomorrow. Very excited!

[@trummy200]

Just made them, really good but I had no malt so improvised, slightly overcooked as well but will give it another go when these have gone.

[@CulinaryExploration]

Awesome, don’t stress about the malted barley. Pleased you enjoyed them 👌

[@larrywasserman294]

Thank you so much for what you do. My name is JP from Miami used to work at the Ritz carlton south beach for many years and different five star hotels but never done but I know some.

[@heidimay9288]

The squeezy bottle is a brilliant idea

[@ng6245]

Thanks so much - got my levain going at the moment to make these. They look amazing and you've explained it really clearly so fingers crossed I'll also get great results! Happy Easter 🙌

[@CulinaryExploration]

Awesome 👏

[@ng6245]

@@CulinaryExploration baked this morning and WOW thank you!! Absolutely incredible 😍

[@anapaulaoliveira1966]

Thanks my dear friend this recipe is awesome 🎉🎉🎉

[@Mikester1974]

First time I tried this they were just ok, flavour was good but not particularly light. I think I should have left them to ferment a bit longer as my kitchen was about 17oC. Second time around I modified the recipe a bit and took out 50g of the milk and added an egg. This time they were much better for me. This is still a very helpful recipe and the no kneed overnight approach makes it much easier to fit into my schedule.

[@wdjones4735]

Happy Easter🐰🐰 Thanks for sharing😊👍🏻

[@CulinaryExploration]

Happy Easter!

[@nerinat8371]

I know what lm baking forEaster,thanks so much

[@CulinaryExploration]

Awesome Nerina! Let me know how you get on :)

[@koubenakombi3066]

Great technique! Thank you!

[@CulinaryExploration]

Cheers!

[@mandiigraham1596]

Thanks for this recipe. Look forward bro giving them a try.

[@CulinaryExploration]

Hey Mandii! Let me know what you think!

[@grahamturner5963]

That's a fantastic recipe, Phil. There's a new bakery opened near me and sourdough is definitely their thing (Their rye loaf and lavash are good too) They're doing sourdough hot cross buns and they're well tasty. A new favourite for me

[@CulinaryExploration]

I hope they do well and are supported by the community. Sounds like you’ve got a great addition to the neighbourhood. Hope you and your family are well, have a great Easter weekend 😁

[@grahamturner5963]

@Culinary Exploration - Thanks, Phil. Wish you and yours a Happy Easter too. I like to see local businesses do well. We have plenty of butchers and greengrocers in this area but bakers are a rarity.

[@welshrarebit1153]

Why the high temperature for baking

[@irenerhynes6732]

Thank you so much.

[@CulinaryExploration]

You're welcome Irene :)

[@mm-fn1tk]

Thanks so much for recipe. Why don’t you use fan forced?

[@CulinaryExploration]

I get a more even bake when I use the conventional oven setting. If I use the fan I find the back row of the buns will colour quicker and I end up rotating the tray to try and get an even bake. That's certainly the case with my oven but I encourage you to experiment to see what works best for you.

[@sheilawhitworth4119]

Could you use some sourdough discard to pipe on the crosses?

[@CulinaryExploration]

Hey Shiela, yes you could but you'd need to mix in a little fresh flour first to stiffen it up.

[@hello-bv4qy]

Made these and my family ate them all in one go! Already making another batch. Thank you so much! Question: is it wise to cook them straight from the fridge if I've fermented the balls overnight, or do I need them to get to room temp first? Will it change the profile of them much?

[@lusineroy]

Has anyone tried making them shaping them then popping them in the freezer then when ready defrost in the fridge , and bake?

[@diogopinheiro05]

What do you think about put the dough in fridge during the 2 fermentation about 8-12h?

[@koubenakombi3066]

I usually make a bulk fermentation... 24h... by the end of this afternoon I mix the dough for tomorrow's evening bread!

[@CulinaryExploration]

You can try, it’s certainly an option. Just be aware of how much they are proofing

[@denipar69]

Do you think I could make these a couple days ahead in large quantities and then freeze the buns? Prior to the final proof or after? And then thaw, proof and bake?

[@lusineroy]

Did you ever try freezing the unbaked buns?

[@lisahodges8299]

Delicious... Just delicious. I need to buy malted barley. Birdy

[@CulinaryExploration]

You won't be disappointed Birdy, and you can use it in many recipes. It won't go to waste!

[@dawnciarleglio75]

I so much want to make these lovely buns for the Easter holiday. I'm confused on only one point. On the final proof. Are you proofing for 3 hours at 77°F? Or are you putting them in a proofer I thought I heard you say? Please clear this up for me so that I won't make any mistakes with these buns. Thank you for all your videos and helpful insights. Dawn from USA

[@CulinaryExploration]

Hey Dawn, I am using a proofer which is set to 77F. So the total proof was 3 hrs at 77F. Let me know if you need anything else.

[@dawnciarleglio75]

Thanks so much for clearing up that proofing point. But since you've asked if there was anything else? I was wondering if I wanted to speed up the fermentation by bulking at a higher temp. When would I know when bulk was done? How much should I expect the dough to grow in volume? I have a proofer that I could conceivably set to 90°F if I wanted or even a bit warmer but I wouldn't go much warmer than 86 actually. Anyway, what would you recommend for speeding up the process. Thank you again so so much. Dawn from USA

[@dawnciarleglio75]

Well, it's 6am on Easter morning here in my kitchen in the USA and I just shaped and put these lovely buns in the proofer.🤞hoping the rest of the bake come out as well as the first half. Will keep you posted. Dawn from USA

[@dawnciarleglio75]

Hey Everyone, Phil is a genius! I just baked these lovely lovely buns. Not only are they delicious but they are all that Phil has promised and if you stick to the recipe instructions and the video instructions you can't mess up. I know that it is now too late to make these for your Easter holiday but trust me they are worth having any day of the week! You will be doing yourself a great disservice if you do not try this recipe. Thank you Phil for these amazing Hot Cross Buns!! Keep on with the channel it's very important to us sourdough heads. Happy Easter. Your friend from USA Dawn. PS Thanx for answering.

[@amikonyan]

Maybe a stupid question but are those currants also dried?

[@CulinaryExploration]

Yep, they are!