Sourdough Hot Cross Buns
Fluffy, spiced and generously studded with fruit, these soft Sourdough Hot Cross Buns are something I look forward to every year! A recipe for a true British Easter Classic - Hot Cross Bun! Our naturally leaved Easter buns are spiced with cinnamon, allspice, nutmeg and just a smidge of ginger! They are further improved with a good measure of mixed peel, sultanas and orange zest!
Equipment
- Baking Tray with High Rims
Ingredients
For the Fruit:
- 80 g raisins, sultanas, currants or a mixture
- 40 g mixed peel
- 1 orange zest & juice
For the Dough:
- 450 g strong bread flour
- 55 g light brown sugar
- 2½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 220 ml milk
- 1 egg medium
- 150 g active sourdough starter
- 60 g butter cut into thin slivers
For the Crosses:
- 45 g plain flour
- 20 ml water
For the Glaze:
- 50 g caster sugar
- 2 tablespoon water
Instructions
Day 1: Evening
- Last thing just before going to bed, feed your starter in the ratio of 1 part starter: 2 parts flour : 2 parts water. Leave it semi-covered at room temperature overnight (8-9 hours) until it doubles in volume.
- At the same time as you feed your starter, place all your dried fruit, orange zest and juice in a bowl, cover and leave to soak.
Day 2:
- When your starter is at its peak, place all the dough ingredients (except for butter) in a bowl of your stand mixer and mix for a couple of minutes to bring all the ingredients together. One sliver at a time, start adding butter. Using a dough hook attachment knead for 10-12 minutes on medium speed until the butter is incorporated, and the dough is soft and elastic.
- Tip the dough onto a work surface and shape a tight bowl. Then place it in a lightly greased bowl, cover and let it proof at room temperature for approx. 4-5 hours.
- Drain the fruit and squeeze any excess moisture out.
- Tip the dough onto a clean kitchen surface and stretch it out into a rough rectangle. Roll the dough and fold it over a couple of times to incorporate the fruit (see more details on the method above).
- Divide the dough into 12 even sized pieces. Shape each piece into a tight ball, tucking in the bottom to create a smooth top.
- Place the balls, seam side down on a baking parchment-lined baking tray (ideally with high rims, so you can cover the dish without touching the tops of the balls). Cover with cling film or a tea towel and leave in a warm spot to rise for approx 5 hours. They don't need to double in size, as they will continue proofing overnight.
- Place the tray in the fridge overnight (8-10 hours).
Day 3:
- Preheat the oven to 200°C Fan.
- Mix together the flour with enough water to make a thick paste, then add it to a small piping/icing bag with a thin nozzle. Pipe crosses over the buns.
- Place the hot cross buns in the oven and bake for 25-28 minutes until they are a deep brown colour.
- Whilst the buns are in the oven, mix sugar and water for the glaze in a small saucepan. Warm on low heat stirring until sugar dissolves. Simmer for a few moments until it thickens to a syrupy consistency.
- When the buns are cooked, brush them with sugar glaze and leave them to cool for 20 minutes before eating.
- These hot cross buns are best the day they are baked slathered in butter!
Nutrition
Calories: 274kcalCarbohydrates: 57gProtein: 7gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 123mgPotassium: 172mgFiber: 2gSugar: 14gVitamin A: 86IUVitamin C: 6mgCalcium: 52mgIron: 1mg
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