Last updated on February 9th, 2024 at 09:35 pm
Sourdough Hot Cross Buns
Ingredients
- 450 g Strong white bread flour
- 120 g sourdough starter should be bubbly and active
- 1 tsp dried active bakers yeast
- 60 g golden caster sugar
- 50 ml tepid water
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 1/2 tsp ground all spice
- 1/2 tsp freshly grated nutmeg
- Pinch of ground cloves
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 1 tsp sea salt flakes
- 50 g butter
- 1 large egg
- 150-200 ml whole milk
- 200 g sultanas
- 50 g currants
- 75 g mixed candied peel
- 75 g plain flour
- 2 tbsp golden syrup
Instructions
- Dissolve 1 tsp of the caster sugar in 50ml of tepid water. Add the dried active bakers yeast and mix thoroughly. After 5-10 mins it should start to froth on the top at which point it is ready to use.
- Melt the butter in a pan over a low heat.
- Meanwhile add the strong bread flour, remaining caster sugar, spices, grated zest and salt to a large bowl and mix together.
- Add the sourdough and activated yeast to the bowl along with the lightly beaten egg and mix.
- Add the melted butter along with 150ml milk and slowly bring the mixture together. Add more milk, a little at a time, as necessary. The dough should be moist and sticky, but not wet.
- Knead the dough for 10 mins incorporating the dried fruits and candied peel a handful at a time.
- Return the dough to a lightly greased bowl, cover with cling film and leave somewhere warm to prove for 2 hrs (or until approximately doubled in size). (The enriched dough rises slowly, and may not quite double in size.)
- Knock the dough back, kneading lightly for 5 mins, then return to the bowl, cover and leave for a second prove for 1½ – 2 hrs. Again, we are looking for an approximate doubling in size.
- Return the dough to a lightly greased bowl, cover with cling film and leave somewhere warm to prove for 2 hrs (or until approximately doubled in size). (The enriched dough rises slowly, and may not quite double in size.)
- Knock the dough back, kneading lightly for 5 mins, then return to the bowl, cover and leave for a second prove for 1 1/2 – 2 hrs. Again, we are looking for an approximate doubling in size.
- Turn the dough out and divide into 12 equal balls
- Arrange the balls close to each other on baking trays lined with baking paper.
- Cover with a plastic bag, making a little tent to ensure the dough isn’t being squashed. Return to the warm proving place, to rise for 45-60 mins.
- Pre-heat the oven to 200C (~400F)
- Make the paste for the cross by mixing equal parts (75g/75ml) plain flour and water. If it feels a little too stiff add a drop more water.
- Transfer the paste to a piping bag (or plastic food bag with the corner snipped off), then pipe a cross on top of each bun.
- Bake the buns in the middle of the pre-heated oven for 15-20 mins. They are ready when golden brown, plump and fragrant.
- While the buns are baking heat 2 tbsps of golden syrup in a pan over a low heat.
- As soon as you remove the baked buns from the oven generously glaze each bun with the hot syrup using a brush.
- Leave to cool (slightly!) on a wire rack then sample the delicious hot buns with cold butter, jam, cheese or whatever takes your fancy!
- Enjoy your hot cross buns!
