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: 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

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Recipe by Donna M.

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Sourdough Hot Cross Buns created by Tea Jenny

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:: 14hrs 16mins
Serves:
Yields:
Units:

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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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RECIPE MADE WITH LOVE BY

@Donna M.

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@Donna M.

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"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"."

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photo by Tea Jenny

4/25/2008

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review by Tea Jenny

4/23/2008

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 .

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photo by Tea Jenny

4/23/2008

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photo by Tea Jenny

3/26/2008

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creation by Donna M.

3/25/2008

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".