These sourdough hot cross buns are soft and incredibly fluffy. They’re perfectly spiced, not too sweet, and enjoyed by all- especially the kids!
For the dough
240 g (1 cup) warm milk
500 g bread flour (I use 250g white spelt and 250g strong canadian flour)
50 g sugar
9 g fine sea salt
113 g (8 tbsp or 1 stick) unsalted butter, softened, cut into cubes (I use Kerry Gold)
100 g (1/2 cup) bubbly, active starter
1 large egg (50 g)
80 g (about a 1/2 cup) raisins and 50g cranberrie, roughly chopped
2 tsp pure vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
For the crosses & glaze
3 tbsp plain flour
2 tbsp quality apricot jam for brushing
Added by: Martin Cekel
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers