This season, elevate your Easter celebrations with our innovative twist on a beloved tradition. Crafted with care and imbued with the spirit of the holiday, our Sourdough Hot Cross Buns are a symphony of flavors that will delight your senses and leave you craving more. Whether enjoyed as a morning treat with a steaming cup of coffee or shared with loved ones around the Easter table, our Sourdough Hot Cross Buns are sure to become a cherished tradition in your home.
When making these Sourdough Hot Cross Buns, I personally use yu-dane. Yu-dane is a Japanese technique that results in a more tender bread with a more airy interior and also results in the bread staying softer for longer. However, the technique is optional when making Sourdough Hot Cross Buns.
Makes 12-13 buns (90g each)
Ingredients:
For yu-dane (optional):
100g flour
100g boiling water
Sweet stiff leavin:
15 g starter
30 g water
60g flour
1tsp sugar
Main dough:
500g bread flour (100%)
250g Whole milk (50%)
100g sweet stiff Leavin (20%)
All of yu-dane mixture
1 whole egg
Zest 1 orange
60g butter
60g dark brown Sugar
All spice 1tsp
Cinnamon 1/2tsp
Nutmeg ½ tsp
8g sea salt
½ cup cranberries/raisins/currants(soaked in warm water and then drained )
Piping:
75g flour
80g water
Glaze:
Apricot jam
Warm water.
Instructions:
Step 1: Make the stiff starter overnight
Mix all the ingredients and knead into a tight ball. Leave it overnight to double in size.
Step 2: Make the yu-dane mixture (optional)
Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon. Cling with a film, making sure it's touching the mixture. Let it cool down completely.
Step 3: Mix the Dough
Gather all the ingredients for the main dough including the cooled down yu-dane mixture. Add all to a stand mixer except butter. Mix it at medium speed until the dough comes together.
Add softened butter and mix it again at medium speed for 20-25 mins until the dough becomes smooth and passes the window pane test (this test is done by gently stretching the dough without tearing it until you can see your fingers through it, just like a window!)
Add in drained raisins/currants and continue mixing slowly for about less than a minute.
Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size. Perform 2-3 coil folds at 45 mins interval to develop gluten ands strength.
Step 4: Cold proof (optional)
Transfer the dough to the refrigerator for an overnight cold proof (alternatively you can proceed with the steps below for same day bake). If you did the overnight cold proof, take the dough out of the fridge the next day.
Step 5: Shape the buns
Once the dough has doubled in size, punch it down to release the air. Divide the dough into 12 equal portions (90g for bigger buns or 55g for smaller buns) and shape each portion into a ball. Place the balls on a baking sheet lined with parchment paper, leaving some space between them.
Cover the shaped buns with a clean kitchen towel and let them rise for another 1-2 hours, or until they have doubled in size.
Step 6: Bake the buns
Preheat your oven to 375°F (190°C). In a small bowl, mix together the flour and water to form a thick paste. Transfer the paste to a piping bag or a zip-lock bag with a small corner cut off. Pipe a cross shape onto the top of each bun using the flour paste. Bake the buns for 20-25 minutes, or until they are golden brown. Rotate the tray towards the last 5 mins of the bake for an even bake.
Step 7: Glaze the buns
While the buns are still warm, mix together Apricot jam and warm water to make the glaze. Brush the glaze over the tops of the buns. Let the buns cool on a wire rack before serving.
Enjoy your sourdough hot cross buns warm or at room temperature! These sourdough hot cross buns are perfect for Easter or any time you're craving a deliciously spiced treat.
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