Sourdoughhotcrossbuns Recipes

SOURDOUGH HOT CROSS BUNS

Steps:

• Mix the starter, water and 1 1/2 cups flour together and let proof, covered, overnight or 8 to 12 hours.
• In a large bowl, mix proofed starter, butter, milk powder, egg, and sugar together.
• In a small bowl, stir together 1 cup of remaining flour, salt and allspice.
• Add to dough mixture in large bowl.
• Mix well, adding remaining 1/2 cup flour if needed and knead by hand until dough is smooth and satiny.
• Pat dough out into a flat shape and spread fruits over dough.
• Fold dough over fruits a couple of times and then knead until the fruits are evenly distributed throughout the dough.
• Cover dough and let it proof until doubled.
• Gently deflate the dough and divide it into 12 equal pieces.
• Shape each piece of dough into a round ball and place on a greased sheet pan.
• Cover rolls and let them proof until almost doubled.
• Bake rolls at 425 degrees for 14 to 16 minutes.
• While rolls are baking, make a simple syrup of 1/2 cup sugar and 1/2 cup water and bring it to a full boil,stirring occasionally, then remove from heat.
• As soon as rolls come out of the oven, brush each roll top and sides, with syrup.
• When rolls cool, pipe a cross shape on top with a simple powdered sugar icing.

SOURDOUGH HOT CROSS BUNS

Steps:

• Before you start, ensure the sourdough starter is very bubbly (if it's not, feed it and wait until 1 tsp of the starter floats in warm water). Tip 200g of the starter into a large bowl with all but 2 tbsp of the egg, the milk, flour, sugar, cinnamon, mixed spice, orange zest and raisins. Mix with your hands until you have a shaggy dough (all the flour should be mixed in). Or, do this in a stand mixer fitted with a dough hook. Cover with a clean, damp tea towel and leave to prove for 30 mins. Cover the rest of the sourdough starter and keep chilled.
• Work the butter and 1 tsp salt into the dough by squashing it in using your hands. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy (again, this can be done in a stand mixer fitted with a dough hook). Form the dough into a ball, then return it to the bowl. Cover and leave somewhere slightly warm for 3-4 hrs to prove until the dough has almost doubled in size.
• Tip the dough onto a floured work surface and knead briefly, then divide into 12 pieces, about 100g each. Roll the pieces into balls and arrange on a baking tray lined with baking parchment, leaving some room between each. Cover with a clean, damp tea towel, then leave to prove again for 2-3 hrs at room temperature until doubled in size, or chill overnight (this will result in better flavour and a neater shape).
• If the buns have been chilled, remove from the fridge 1 hr before baking. Heat the oven to 200C/180C fan/gas 6. Brush the buns with the reserved egg. Tip the remaining starter into a piping bag fitted with a small nozzle, and pipe crosses onto the buns. Bake for 20-25 mins until light brown. Leave to cool slightly and serve warm, or cool completely. Best eaten on the day, but will keep for two days in an airtight container.