sourdough hot cross buns

Hot cross buns are hitting the shelves earlier every year, and with more varieties than ever, which ones are the healthiest?

Have a listen to my chat with ABC Northern Tasmania’s Kim Napier where we talk all things buns with benefits.

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RECIPE

Makes 12 buns

Ingredients

300g wholemeal bread flour (higher protein)

200g bread flour (higher protein)

200mL full cream milk

2 eggs, lightly whisked with a fork

300g sourdough starter, plus ¼ cup extra for the crosses

60g brown sugar

Zest of 1 orange

1 tsp cinnamon

1 tsp mixed spice

60g sultanas

80g raisins

40g currants

100g unsalted butter, softened

1 ¼ tsp salt

2 tsp jam (optional)

Place flour, milk, eggs (save a couple of tbsp of egg mixture for later), starter, orange zest, spices, sugar and dried fruit into a large mixing bowl. Use your hands to bring the mixture together into a ball. Cover with a tea towel and rest for 1 hour.
Add the butter and salt to the dough and press in with your fingers. Bring together into a ball and knead with some extra flour on the benchtop for about 5 minutes. Place dough back into the bowl, cover and rest for 3 hours.
Take dough out of the bowl and divide the dough into 12 pieces. Shape into balls with your hands and place the 12 balls onto a lined baking tray. Cover with a tea towel and leave at room temperature for another 3 hours, then proceed to step 5 or place in the fridge overnight.
Remove the tray from the fridge and leave for an hour or two to come back to room temperature.
Pre heat oven to 180°C fan forced. Brush tops of the buns with the leftover egg mixture.
Place extra sourdough starter into a piping bag and pipe crosses on top of the buns. Place in the oven for 15-20 minutes and cook until golden brown.
Heat the jam in the microwave briefly then brush the melted jam over the buns to give them a shiny glaze (optional). Serve immediately! They won’t last long.