Vegan Sourdough Hot Cross Buns

bakewithpaws.com

Bronwyn Adams

subheading: Yudane Dough:

90g bread flour (I used Japan High Gluten Flour)

90g boiling water

subheading: Sweet Stiff Starter:

80g active sourdough starter (100% Hydration), at its peak

240g bread flour (I used Japan High Gluten Flour)

100g water

40g sugar (I used organic brown sugar)

subheading: Main Dough:

80g bread flour (I used Japan High Gluten Flour)

All stiff starter (above)

All the yudane dough (above)

20g - 25g brown sugar (I used organic brown sugar)

1 ½ tsp (8g) salt

65 water/almond milk/soy milk, cold (reserve 10g and add in if too dry, I used total 65g water) *

35g extra virgin olive oil or any vegetable oil (I used 50% EV olive oil 50% EV coconut oil)

1 ¼ tsp cinnamon powder

1 ¼ tsp mixed spices OR ¼ tsp allspice powder ½ tsp nutmeg powder

Zest of 2 oranges

85g raisins, rinsed with hot water and drained

subheading: Flour Paste for The Cross:

40g plain flour

40g water

1 tsp veg. oil

subheading: Sugar Glaze:

1 tbsp brown sugar or orange marmalate

1 tbsp boiling water

subheading: Utensils:

Ikea baking pan (12.5 x 7.75 inches or 30 x 20 cm), lined with parchment paper or

9" square pan - arrange 4 x 4 buns = 16 buns

Pipping bag

No. 6 round nozzle (optional)

* Depends on your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 teaspoon of water at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl. note: Depends on your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 teaspoon of water at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.

Directions at bakewithpaws.com

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