https://www.copymethat.com/r/F8PSh15V0/sourdough-hot-cross-buns/
56399620
RAUmsMN
F8PSh15V0
2024-10-27 07:24:00
Sourdough Hot Cross Buns
loading...
X
(Sub water + milk) (250ml) 1 cup milk kefir yoghurt, 20g sugar, zest of an orange & a lemon, soak 200g raisins & sultanas in juice of 1 orange, drain and reserve orange juice for glaze, spices: cinnamon, ginger, nutmeg,
Mix everything except dried fruit. Dough seems very firm & dry.
Rest for 3 hours and dough not so firm, a bit soft.
Flatten on lightly floured surface.
Spread half dried fruit in middle of dough.
Fold sides of dough over the fruit.
Spread remaining fruit onto dough.
Fold and knead gently till all fruit incorporated. About 20 S & F
Rest overnight.
Next morning: dough still quite firm but well risen.
Cut into 13 rounds. Rest 15 minutes
Roll into balls, put onto parchment on baking tray.
Rest about 2 hours.
Crosses: thick sourdough - smells so good
Bake @ 190* C (375* F) for 20 - 25 minutes
I’d add an extra egg as well as the rest of the orange juice from the soaking fruit
Mix everything except dried fruit. Dough seems very firm & dry.
Rest for 3 hours and dough not so firm, a bit soft.
Flatten on lightly floured surface.
Spread half dried fruit in middle of dough.
Fold sides of dough over the fruit.
Spread remaining fruit onto dough.
Fold and knead gently till all fruit incorporated. About 20 S & F
Rest overnight.
Next morning: dough still quite firm but well risen.
Cut into 13 rounds. Rest 15 minutes
Roll into balls, put onto parchment on baking tray.
Rest about 2 hours.
Crosses: thick sourdough - smells so good
Bake @ 190* C (375* F) for 20 - 25 minutes
I’d add an extra egg as well as the rest of the orange juice from the soaking fruit
Ingredients
- subheading: For the buns:
- 400 g all purpose flour
- 100 g bread flour
- 5 g salt
- 40 g sugar
- 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves
- 1 egg
- 50 ml milk (¼ cups)
- 40 g butter !softened
- 150 g active starter (80% hydration)
- 190 to 200 ml water
- ½ cup dried currants (loosely packed)
- ½ cup dried raisins (loosely packed)
- subheading: For the cross:
- ⅓ cup all purpose flour
- 1 tsp sugar
- pinch of salt
- ¼ 1 tbsp water
- subheading: For the sugar syrup:
- ¼ cup sugar
- ¼ water
Note: Ingredients may have been altered from the original.
Steps
Directions at myloveofbaking.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!