100g sourdough starter
220g Canadian White Flour
220g tepid water
Initial dough ingredients:
540g preferment (above)
925g Canadian White Flour
100g tepid water
315g warmed milk
20g sea salt
To add later to dough:
3 tabs mixed spice
splash of water
100g butter (softened to room temp)
300g mixed dried fruit
100g plain white flour
30g neutral vegetable oil
Pinch of salt
1 egg beaten with a tablespoon of milk
Directions and my rough timings:
- Day 1 07:00 - Mix preferment ingredients, cover bowl and leave at room temperature for about 24 hours until bubbling well.
- Day 1 19:00 - Mix initial dough ingredients until combined. Cover and leave to prove, stretching and folding every now and then. Put in fridge overnight.
- Day 2 07:00 - Add sugar, spice and a splash of water. The water helps to combine the spice into the dough. Slap and fold until well combined .
- Gradually add butter, working well until you have a smooth, elastic dough. As the dough starts to resist and tear, rest it for a few minutes then it will relax and be easier to work again.
- Day 2 08:00 - Stretch out into a rough rectangle, cover half of it with a quarter of the dried fruit then fold in half to cover the fruit. Repeat this until all the fruit has been added.
- Cover and prove until light and soft to touch. Then put into the fridge for an hour, this will make it easier to handle at the next stage.
- Day 2 14:00 - Grease well two 24cm square baking tins.
- Working on a lightly floured surface, split the dough, shape it into 18 buns and place in 3 x 3 rows in the prepared baking tins.
- Cover and prove until light and puffy to touch. I proved mine in the fridge overnight. This lengthens the proving time but means we get freshly baked buns for breakfast!
- Day 3 07:00 - Preheat oven to 200c
- Mix cross mixture ingredients together, put in piping bag and pipe a line across all the buns in one direction then turn the tin and pipe in the other direction to form the crosses.
- Carefully dab eggwash over the buns.
- Bake for 15 mins then reduce temp to 175c for a further 15 mins until golden.
- Brush with maple syrup to glaze as soon as removed from oven.
- Leave to rest in baking tin for 5 mins then move them on to a wire rack to cool