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Sourdough Hot Cross Buns
Recipe Intro From sourdough_mania
Traditional hot cross buns but naturally leavened
It's that time of the year when hot cross buns are the highlight of the season Just couldn't resist making these treats 100% sourdough. -@sourdough_mania

Recipe

Prep time 2hrs 30mins
Cook time 30mins
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ingredients

  • 1 cup stiff sweet starter, (10g 100% starter, 80g strong white flour, 20g brown sugar, 40g water, leave to double then use in the final dough)
  • 3 cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons plus 2 teaspoons milk powder, optional
  • 3/4 cup plus 1 tablespoon full fat milk
  • 2 tablespoons brown sugar
  • 2 eggs, divided
  • 1 teaspoon salt
  • 1/2 orange, zested and juiced
  • 1/2 lemon, zested
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground vanilla
  • 2 tablespoons plus 2 teaspoons soft butter
  • 1 scant cup raisins or sultanas, soaked for 10 days in rum or shorter

Method

  • Step 1

    Mix milk, juice, 1 egg, salt, sugar, spices, and zest together. Sift the flour and milk powder into the mixing bowl, then add sweet stiff starter. Slowly add the liquid mixture and knead well. When well developed, gradually add room temperature butter and knead well. Slowly add raisins.

  • Step 2

    Put the dough into in an oiled container. Do 2 series of stretch and folds over 1 hour. Leave to proof until nearly doubled, but not quite.

  • Step 3

    Heat the oven to 410ºF.

  • Step 4

    Shape the buns, put them in a buttered baking pan, cover with cling foil and proof until they almost double in size (mine took quite a while, about 12 hours at room temperature). Beat the remaining egg with 1 tablespoon of water, then brush the buns with the egg wash.

  • Step 5

    Prepare the flour mixture (white flour mixed with water) for the crosses (check the slide for the batter consistency). Pipe onto the prepared buns.

  • Step 6

    Bake for 10 minutes, then lower oven to 390ºF and continue baking until golden brown.

Ingredients
150g stiff sweet starter (10g 100% starter, 80g strong white flour, 20g brown sugar, 40g water, leave to double then use in the final dough).

Final dough:
400g T500 white wheat flour
20g full-fat milk powder (optional)
200g full-fat milk
30g brown sugar (muscovado)
1 egg (56g)
5g salt
Juice of 1/2 orange
Zest of 1/2 orange&1/2 lemon
1/2 tea spoon of each ground cinnamon, cloves, ginger, cardamon, nut meg (I had no allspice mixture)
2 pinches of ground vanilla
40g soft butter
140g raisins/sultanas (soaked for 10 days in rum or shorter) 


Method

Mix milk, juice, egg, salt, sugar, spices, and zest together. Sift the flour&milk powder into the mixer bowl, and then add sweet stiff starter. Slowly add the liquid mixture and knead well. When well developed, gradually add room temperature butter, knead well. Slowly add raisins. Put the dough into in an oiled container, do 2 series of stretch&folds in 1 hour, leave to proof to about 30-40%, shape the buns, put them in a buttered baking pan, cover with cling foil and proof until they almost double in size (mine took quite a while, about 12 hours at 20 C). Brush with egg wash.

Prepare the flour mixture (white flour mixed with water) for the crosses (check the slide for the batter consistency). Pipe the crosses and put into preheated oven at 210 C, after 10 minutes lower to 200 C, and bake until golden brown. Resist the urge to eat them while still hot, I couldn't.