Sourdough Hot Cross Buns
Preparation time: 40 minutes
Cook time: 25 minutes
Serves: 12
Ingredients
- 300g active sourdough starter
- 2 large eggs, beaten
- 200ml milk
- 500g strong white bread flour, plus extra for dusting
- 60g golden caster sugar
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 orange, zested
- 150g raisins, or a mixture of small dried fruits (such as raisins, mixed peel and cranberries)
- 100g unsalted butter, softened
Method:
Step 1: Before you begin, make sure your sourdough starter is extra bubbly (if not, give it a feed and wait until 1 teaspoon of the starter floats in warm water). Pour 200g of the starter into a large bowl, along with all but 2 tablespoons of the egg, the milk, flour, sugar, cinnamon, mixed spice, orange zest, and raisins. Mix everything together by hand until it forms a rough, sticky dough, ensuring all the flour is incorporated. Alternatively, you can use a stand mixer with a dough hook. Cover the bowl with a clean, damp tea towel and let the dough prove for 30 minutes. Store the remaining sourdough starter in the fridge.
Step 2: Work the butter and 1 teaspoon of salt into the dough, gently pressing it in with your hands until fully incorporated. Once combined, transfer the dough to a surface and knead it gently for 5 minutes until it’s smooth and springy (or use a stand mixer with a dough hook if you prefer). Shape the dough into a ball and place it back in the bowl. Cover the bowl and leave it in a slightly warm spot for 3-4 hours, allowing the dough to rise until it's almost doubled in size.
Step 3: Place the dough onto a floured work surface and give it a quick knead, then divide it into 12 pieces, each weighing around 100g. Roll each piece into a smooth ball and arrange them on a baking tray lined with parchment, leaving some space between each one. Cover with a clean, damp tea towel, and let them prove again for 2-3 hours at room temperature until they’ve doubled in size, or chill them overnight for even better flavour and a perfect shape.
Step 4: If you’ve chilled the buns, take them out of the fridge an hour before baking. Preheat the oven to 200C/180C fan/gas 6. Brush the buns with the reserved egg, then fill a piping bag fitted with a small nozzle with the remaining starter and pipe crosses onto each bun. Bake for 20-25 minutes until they turn a lovely light brown. Let them cool slightly before serving warm, or allow them to cool completely. They’re best enjoyed fresh on the day, but will stay delicious for up to two days in an airtight container.
Recipe from BBCGoodFood.
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