Sourdough Hot Cross Buns

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".

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

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

1. Mix the starter, water and 1 1/2 cups flour together and let proof, covered, overnight or 8 to 12 hours.
2. In a large bowl, mix proofed starter, butter, milk powder, egg, and sugar together.
3. In a small bowl, stir together 1 cup of remaining flour, salt and allspice.
4. Add to dough mixture in large bowl.
5. Mix well, adding remaining 1/2 cup flour if needed and knead by hand until dough is smooth and satiny.
6. Pat dough out into a flat shape and spread fruits over dough.
7. Fold dough over fruits a couple of times and then knead until the fruits are evenly distributed throughout the dough.
8. Cover dough and let it proof until doubled.
9. Gently deflate the dough and divide it into 12 equal pieces.
10. Shape each piece of dough into a round ball and place on a greased sheet pan.
11. Cover rolls and let them proof until almost doubled.
12. Bake rolls at 425 degrees for 14 to 16 minutes.
13. 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.
14. As soon as rolls come out of the oven, brush each roll top and sides, with syrup.
15. When rolls cool, pipe a cross shape on top with a simple powdered sugar icing.