Sourdough Hot Cross Buns

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

INSTRUCTIONS

• In the bowl of a stand mixer, combine the flour, sugar, and salt with the paddle attachment. Add the softened butter, cube by cube, with the machine running. The goal is to evenly disperse the butter throughout the flour; rub any large pieces together with your fingertips.
• Add the warm milk, starter, and egg to the bowl. Mix for 5 minutes to combine. Cover the bowl with plastic wrap and rest for 30 minutes.
• Meanwhile, soak the chopped raisins in the vanilla extract. After the dough has rested, add the raisins, cranberries  (and any liquid), cinnamon, and pumpkin pie spice to the bowl.
• Using the dough hook, mix on medium-low speed, for 8 minutes. If the dough starts to climb up the side of the bowl, stop the machine and push it back down. The dough will be smooth and supple when finished. It should not stick to your hands. If it does, add a sprinkle of flour.
• Cover the bowl with plastic wrap and let rise overnight at room temperature (about 68 F) for 12-18 hours. The dough is ready when it has tripled in size. Optional Step: about 1 hour into the bulk rise, I like to do 1 set of stretch and folds. I’ll do another set about 1 hour later.
• The following day, generously coat the bottom and sides of a 9×13-inch pan with butter.
• Remove the dough onto your work surface- no need to flour the surface first. Gently shape the dough into a log. Cut into 12 equal pieces, about 92 g ea. To shape into balls: working with one piece of dough at a time, fold the sides over towards the center. Flip it over, keep it on the counter, and roll it into a ball with the palm of your hand. Place the balls into the pan, evenly spaced, 3 across and 4 down.
• Cover the pan with plastic wrap or a damp kitchen towel, and let rise at room temperature until the dough has doubled in size. This can take up to 2-3 hours at 68 F. The dough should look very puffy and plump when ready. Do not rush this step; the buns will be dense
• When the buns are risen, heat oven to 220C/fan.  Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
• Place the dough inside, center rack. Reduce the heat to 200. Bake for 28-30 minutes.
• Meanwhile, combine the apricot jam and a splash of water in a saucepan.
• Remove the buns from the oven. Brush the tops with some of the glaze while they’re still hot.

Added by: Martin Cekel

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