These homemade Hot Cross Buns are sure to WOW your Easter guests this Sunday. They are sweet, fluffy and made with sourdough starter.
I originally saw this recipe on Made in Motherhood and knew I had to try it. And although mine didn't look quite like I hoped, they still tasted incredible - next time I plan to use the icing for the crosses rather than flour and water.
SOURDOUGH HOT CROSS BUNS
original recipe: Made in Motherhood
Ingredients
The Dough
1 cup (240g) milk of choice - I used almond milk
1⁄3 cup (65g) sourdough starter
1 stick (113g) melted unsalted butter
1 large egg
1⁄3 cup (80g) sugar
1 tsp (4g) vanilla
4 cups (500g) flour - I used bread flour
1 tsp (5g) salt
1 tsp (3g) cinnamon
1⁄2 tsp (2g) nutmeg
2⁄3 cup (106g) rasins (optional)
The Cross
1⁄3 cup flour
1⁄4 cup water
The Glaze
1⁄2 cup confectioners sugar
1⁄2-1 tablespoon milk
dash of vanilla
Directions
Mix the Dough
In a large mixing bowl, whisk together the milk and sourdough starter until the starter has fully dissolved into the milk. Stir in the melted butter after it has cooled.
In a small bowl whisk together the egg, sugar, and vanilla before adding it to milk mixture.
Sift together your flour, salt, cinnamon, and nutmeg. Then stir the flour mixture into the wet ingredients a little at a time until fully combined. Add the Raisins During Stretch and Fold
After mixing, cover the bowl with a damp cloth and allow it to rest for 30 minutes. Once the dough is rested, pour in the raisins and perform your stretch and folds.
Cover the dough and rest for another 30 minutes. After the second rest, perform another set of stretch and folds. The raisins should be fully incorporated into the dough after the second stretch and fold set. Bulk rise
Cover the bowl with a damp cloth and allow it to rise for 8-10 hours, depending on the temperature of your house - the warmer it is, the less time it will take. Wait until the dough is smooth, domed and doubled in size (just like if you were making a loaf!). Shape and Second Rise
Turn the dough out onto a lightly floured surface and divide it into 10-12 equal sized portions using a bench scraper or a knife - they should each weigh about 95-100 grams.
To shape each roll fold the edges into the center of the dough. Flip the roll over so that it is seam side down and roll it gently with your hands until it is smooth and round - similar to making bagels.
Place the rolls seam side down into a lightly greased 9X13 baking dish. Cover with a kitchen towel and allow to rise for an hour (longer if it's cold in your house), or until they have risen about 50% of their original size. Optional Cold Ferment
Cover and place in the fridge for 8-10 hours. Make the Cross - next time I will use the glaze for this
When the rolls are ready, mix together the flour and water in a small bowl until a thick paste forms.
Scoop the flour paste into a piping bag, or into a sandwich bag with the corner clipped. Pipe a line across each row of buns lengthwise and crosswise. Bake and Glaze
Preheat your oven to 350°F. Bake the rolls for 25-30 minutes on the center rack, until the tops are golden brown.
While the rolls are baking, make the glaze by combining all the ingredients to a small bowl, stir until combined and add more sugar or milk as needed until you reach the right consistency.
Brush or drizzle the glaze onto the rolls right out of the oven using a pastry brush and serve the rolls warm or at room temperature. The rolls will keep covered at room temperature for up to 48 hours.
Happy Baking and Happy Easter Friends!
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