{"id":883,"date":"2021-03-22T15:10:25","date_gmt":"2021-03-22T15:10:25","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=883"},"modified":"2024-02-09T21:35:19","modified_gmt":"2024-02-09T21:35:19","slug":"sourdough-hot-cross-buns","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/sourdough-hot-cross-buns\/","title":{"rendered":"Sourdough Hot Cross Buns"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Sourdough Hot Cross Buns<\/span><\/h2>\n
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Author: <\/span>KDD<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 450<\/span> g<\/span> Strong white bread flour<\/span><\/li>
  • 120<\/span> g<\/span> sourdough starter<\/span> should be bubbly and active<\/span><\/li>
  • 1<\/span> tsp<\/span> dried active bakers yeast<\/span><\/li>
  • 60<\/span> g<\/span> golden caster sugar<\/span><\/li>
  • 50<\/span> ml<\/span> tepid water<\/span><\/li>
  • 2<\/span> tsp<\/span> mixed spice<\/span><\/li>
  • 1<\/span> tsp<\/span> ground cinnamon<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> ground all spice<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> freshly grated nutmeg<\/span><\/li>
  • Pinch<\/span> of ground cloves<\/span><\/li>
  • Grated zest of 1 lemon<\/span><\/li>
  • Grated zest of 1 orange<\/span><\/li>
  • 1<\/span> tsp<\/span> sea salt flakes<\/span><\/li>
  • 50<\/span> g<\/span> butter<\/span><\/li>
  • 1<\/span> large egg<\/span><\/li>
  • 150-200<\/span> ml<\/span> whole milk<\/span><\/li>
  • 200<\/span> g<\/span> sultanas<\/span><\/li>
  • 50<\/span> g<\/span> currants<\/span><\/li>
  • 75<\/span> g<\/span> mixed candied peel<\/span><\/li>
  • 75<\/span> g<\/span> plain flour<\/span><\/li>
  • 2<\/span> tbsp<\/span> golden syrup<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • 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.<\/div><\/li>
    • Melt the butter in a pan over a low heat.<\/div><\/li>
    • Meanwhile add the strong bread flour, remaining caster sugar, spices, grated zest and salt to a large bowl and mix together.<\/div><\/li>
    • Add the sourdough and activated yeast to the bowl along with the lightly beaten egg and mix.<\/div><\/li>
    • 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.<\/div><\/li>
    • Knead the dough for 10 mins incorporating the dried fruits and candied peel a handful at a time.<\/div><\/li>
    • 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.)<\/div><\/li>
    • Knock the dough back, kneading lightly for 5 mins, then return to the bowl, cover and leave for a second prove for 1\u00bd \u2013 2 hrs. Again, we are looking for an approximate doubling in size.<\/span><\/div><\/li>
    • 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.)<\/div><\/li>
    • 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 \u2013 2 hrs. Again, we are looking for an approximate doubling in size.<\/div><\/li>
    • Turn the dough out and divide into 12 equal balls<\/span><\/div><\/li>
    • Arrange the balls close to each other on baking trays lined with baking paper.<\/span><\/div><\/li>
    • Cover with a plastic bag, making a little tent to ensure the dough isn\u2019t being squashed. Return to the warm proving place, to rise for 45-60 mins.<\/span><\/div><\/li>
    • Pre-heat the oven to 200C (~400F)<\/span><\/div><\/li>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li>
    • Bake the buns in the middle of the pre-heated oven for 15-20 mins. They are ready when golden brown, plump and fragrant.<\/div><\/li>
    • While the buns are baking heat 2 tbsps of golden syrup in a pan over a low heat.<\/div><\/li>
    • As soon as you remove the baked buns from the oven generously glaze each bun with the hot syrup using a brush.<\/div><\/li>
    • Leave to cool (slightly!) on a wire rack then sample the delicious hot buns with cold butter, jam, cheese or whatever takes your fancy!<\/div><\/li>
    • Enjoy your hot cross buns!<\/div><\/li><\/ul><\/div><\/div>\n
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