Sourdough Hot Cross Buns

Name: Sourdough Hot Cross Buns
Prep time: 14 h
Cook time: 16 min
Total time: 14 h 16 min
Yield: 12 buns, 12 serving(s)
Ingredients: 59.14 ml sourdough starter; 177.44 ml water; 354.88 ml unbleached all-purpose flour or 354.88 ml bread flour; 59.14 ml butter, melted; 44.37 ml instant dry milk powder; 1 egg; 59.14 ml sugar; 354.88 ml unbleached all-purpose flour or 354.88 ml bread flour; 3.69 ml salt; 7.39 ml ground allspice; 177.44 ml dried currant; 59.14 ml candied orange peel or 59.14 ml candied lemon peel, finely chopped and packed

Submitted by Donna M.

"I was asked for a sourdough version of hot cross buns. This is the recipe I came up with, inspired by a non-sourdugh recipe in Jeffrey Hamelman's "Bread"."

Download

photo by Tea Jenny

Ready In:: 14hrs 16mins
Ingredients:: 12
Yields:: 12 buns
Serves:: 12

ingredients

59.14 ml sourdough starter
177.44 ml water
354.88 ml unbleached all-purpose flour or 354.88 ml bread flour
59.14 ml butter, melted
44.37 ml instant dry milk powder
1 egg
59.14 ml sugar
354.88 ml unbleached all-purpose flour or 354.88 ml bread flour
3.69 ml salt
7.39 ml ground allspice
177.44 ml dried currant
59.14 ml candied orange peel or 59.14 ml candied lemon peel, finely chopped and packed

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

I asked Donna for this recipe and as usual she came up trumps, when I made them I used mixed spice rather than allspice, and I held back 1/4 cup of flour, as I think our flour in Scotland is a wee bit different.This is definately one to make again, we love our hot x buns in our family especially sourdough ones. Also very easy recipe to follow. Well done Donna! Just a wee note to say that I have made this a lot since my first review and I now make it as a fruit loaf following the same recipe just bake it in a loaf tin as you would with a sourdough loaf and it is just as good .

Tea Jenny