Sourdough Hot Cross Buns
photo by Tea Jenny
- Ready In:
- 14hrs 16mins
- Ingredients:
- 12
- Yields:
-
12 buns
- Serves:
- 12
ingredients
- 1⁄4 cup sourdough starter
- 3⁄4 cup water
- 1 1⁄2 cups unbleached all-purpose flour or 1 1/2 cups bread flour
- 1⁄4 cup butter, melted
- 3 tablespoons instant dry milk powder
- 1 egg
- 1⁄4 cup sugar
- 1 1⁄2 cups unbleached all-purpose flour or 1 1/2 cups bread flour
- 3⁄4 teaspoon salt
- 1 1⁄2 teaspoons ground allspice
- 3⁄4 cup dried currant
- 1⁄4 cup candied orange peel or 1/4 cup 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.
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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 .
RECIPE SUBMITTED BY
Donna M.
Billings, Montana