Sourdough Hot Cross Buns
Making sourdough hot cross buns is easy....it just takes longer than the yeasted variety...you'll need to start at least 12 hours before you actually want to eat the buns (and longer if you need to feed your starter to activate it!).
This recipe makes 8. They are delicious fresh, or split and toasted for several days afterwards.
120 g active sourdough starter
350 grams strong white bread flour
50g caster sugar
2 teaspoons dried mixed spices
1 teaspoon salt
100 grams raisins or sultanas
250ml warm water
2 tablespoons plain flour
Approx 4 tablespoons cold water
3 tbs caster sugar
4 tbs cold water
- To make the dough, combine the active sourdough starter and warm water in a large mixing bowl and mix until the starter is completely dissolved.
- Measure all the dry ingredients into the bowl and mix to combine ( flour, sugar, spices, yeast, salt and raisins). When it gets too hard to stir, use your hands to combine all the ingredients into a sticky dough.
- Turn the dough out onto the table and knead well for 5-10 minutes until it is soft and elastic. It will be a very sticky dough, but try to add as little extra flour as possible, and use a scraper to get the dough off the table and your hands if it is sticking.
- Once you have kneaded the dough (the longer the better!) put it back in the bowl and leave it to rest for at least 4 hours (or longer if that suits your day....the longer the better!)
- Knead it again for a minute or two after the resting (again adding as little extra flour as possible) and divide the dough into 8 even-sized balls.
- Place the balls of dough on a baking tray lined with non stick parchment paper. Cover loosely with another sheet of baking parchment, and leave the buns to rest/rise overnight, or for at least 8 hours on the tray at room temperature (unless your house is very warm, in which case leave them in the fridge)
- When you are ready to bake the buns, preheat the oven to 180 degrees C.
- To make the mixture for the crosses: Mix the flour with just enough cold water to make a to make a thick, pipe-able paste. Pour it into a piping bag or sandwich bag and snip off a corner of the bag to pipe two thin stripes of the paste to form a cross on top of each bun.
- Bake for 20-25 minutes at 180 degrees Celsius or equivalent until they are risen and cooked through and sound hollow if you tap the bottoms. While the buns are cooking make the glaze.
- To make the glaze: In a small saucepan dissolve the sugar in the water on a low heat (just simmering) for 2-3 minutes until it thickens.
- As soon as the buns come out of the oven, brush their tops with sugar glaze to make them shiny and sticky, then let the buns cool a bit before you eat them!