Enriched
Sourdough Hot Cross Buns
Spiced, fruit-studded buns with a naturally leavened tang. A slow ferment deepens the flavor and improves keeping quality.
- Time
- 18 hours
- Yield
- 12 buns
- Level
- Intermediate
Ingredients
Scale batch
- 100g active starter
- 500g bread flour
- 250g whole milk
- 1 egg
- 60g sugar
- 60g butter, softened
- 9g salt
- 8g cinnamon
- 3g nutmeg
- 3g allspice
- 150g mixed dried fruit (currants, raisins, candied peel)
- 50g flour + 50g water for the crosses
Method
- 01
Mix starter, milk, egg, sugar, spices, and flour. Rest 45 minutes, add salt and butter.
- 02
Knead until smooth, then work in the dried fruit.
- 03
Bulk ferment 5–6 hours with folds, then cold retard 10–12 hours.
- 04
Divide into 12 pieces, shape into tight balls, arrange in a buttered pan.
- 05
Proof 3–4 hours until puffy and touching.
- 06
Pipe flour paste crosses on top and bake at 375°F for 22–25 minutes.
- 07
Brush with warm apricot glaze while hot.