SOURDOUGH HOT CROSS BUNS
I was asked for a sourdough version of hot cross buns. This is the recipe I came up with, inspired by a non-sourdugh recipe in Jeffrey Hamelman's "Bread".
Provided by Donna M.
Categories Sourdough Breads
Time 14h16m
Yield 12 buns, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix the starter, water and 1 1/2 cups flour together and let proof, covered, overnight or 8 to 12 hours.
- In a large bowl, mix proofed starter, butter, milk powder, egg, and sugar together.
- In a small bowl, stir together 1 cup of remaining flour, salt and allspice.
- Add to dough mixture in large bowl.
- Mix well, adding remaining 1/2 cup flour if needed and knead by hand until dough is smooth and satiny.
- Pat dough out into a flat shape and spread fruits over dough.
- Fold dough over fruits a couple of times and then knead until the fruits are evenly distributed throughout the dough.
- Cover dough and let it proof until doubled.
- Gently deflate the dough and divide it into 12 equal pieces.
- Shape each piece of dough into a round ball and place on a greased sheet pan.
- Cover rolls and let them proof until almost doubled.
- Bake rolls at 425 degrees for 14 to 16 minutes.
- While rolls are baking, make a simple syrup of 1/2 cup sugar and 1/2 cup water and bring it to a full boil,stirring occasionally, then remove from heat.
- As soon as rolls come out of the oven, brush each roll top and sides, with syrup.
- When rolls cool, pipe a cross shape on top with a simple powdered sugar icing.
Nutrition Facts : Calories 205.9, Fat 5.1, SaturatedFat 3, Cholesterol 29.7, Sodium 187.7, Carbohydrate 35.6, Fiber 1.5, Sugar 11.1, Protein 4.7
SOURDOUGH HOT CROSS BUNS
Enjoy baking sourdough bread? Then you have to give these hot cross buns a go. They take more effort, but the result is some of the best buns you'll ever taste
Provided by Barney Desmazery
Time 1h5m
Number Of Ingredients 10
Steps:
- Before you start, ensure the sourdough starter is very bubbly (if it's not, feed it and wait until 1 tsp of the starter floats in warm water). Tip 200g of the starter into a large bowl with all but 2 tbsp of the egg, the milk, flour, sugar, cinnamon, mixed spice, orange zest and raisins. Mix with your hands until you have a shaggy dough (all the flour should be mixed in). Or, do this in a stand mixer fitted with a dough hook. Cover with a clean, damp tea towel and leave to prove for 30 mins. Cover the rest of the sourdough starter and keep chilled.
- Work the butter and 1 tsp salt into the dough by squashing it in using your hands. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy (again, this can be done in a stand mixer fitted with a dough hook). Form the dough into a ball, then return it to the bowl. Cover and leave somewhere slightly warm for 3-4 hrs to prove until the dough has almost doubled in size.
- Tip the dough onto a floured work surface and knead briefly, then divide into 12 pieces, about 100g each. Roll the pieces into balls and arrange on a baking tray lined with baking parchment, leaving some room between each. Cover with a clean, damp tea towel, then leave to prove again for 2-3 hrs at room temperature until doubled in size, or chill overnight (this will result in better flavour and a neater shape).
- If the buns have been chilled, remove from the fridge 1 hr before baking. Heat the oven to 200C/180C fan/gas 6. Brush the buns with the reserved egg. Tip the remaining starter into a piping bag fitted with a small nozzle, and pipe crosses onto the buns. Bake for 20-25 mins until light brown. Leave to cool slightly and serve warm, or cool completely. Best eaten on the day, but will keep for two days in an airtight container.
Nutrition Facts : Calories 343 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.09 milligram of sodium
SOURDOUGH HOT CROSS BUNS WITH KAMUT WHEAT
These fragrant, sweet, and tangy hot cross buns are made with 50% whole grain Kamut flour and sourdough leavening. They're soft and delicious, with spices and dried fruit inside, and an orange icing on top. Hot cross buns are traditionally eaten around Easter, but can be enjoyed by anyone for breakfast or a snack any time of the year.
Provided by Melissa Johnson
Categories Recipes
Time 1h25m
Yield 15
Number Of Ingredients 19
Steps:
- I built 200 grams of ripe starter overnight by feeding 40g of starter with 80g water and 80g flour. This 1:2:2 feeding the night before worked well to have ripe starter by morning in a cold springtime kitchen. Other possibilities for timing and build are fine too.
- Dough Mixing and Bulk Fermentation
- These instructions are for using a stand mixer, but hand/spatula mixing is fine too, and you may find that slapping and folding works well to incorporate the ingredients and develop gluten without a mixer.
- Heat the milk until it is quite warm but don't worry about reaching the scalding temp of 170F. You just want the milk hot enough to melt the butter and sugar.
- Chop the butter in pieces, then add it and the brown sugar to the hot milk. Stir until everything is mostly melted. Set aside to cool a bit while you prepare the other ingredients.
- In the bowl of a stand mixer, add the egg, sourdough starter, flours, salt, and spices. Then add the warm milk-butter-sugar mixture.
- Mix with the dough hook on medium speed until the dough comes together, about 3-5 minutes. It's okay if the dough is a little sticky because the dried fruit will pull some moisture from the dough over time. (See the photos below for a sense of the dough consistency.)
- Finally, add the dried fruit to the mixer bowl and mix another minute or so.
- Transfer the dough to a lightly greased bowl, cover, and place somewhere warm to rise until the dough has expanded by about 75% in size (see photos in gallery below). This could take five or more hours.
- Shaping and Final Proof
- Grease one 9"x 13" pan (15 rolls) or two round 9" inch pans (16 rolls).
- Scrape the dough out onto a lightly floured surface, gently de-gas it by pressing down on the dough, and then divide it into 15 or 16 pieces.
- Roll the pieces into balls and place them in your pan(s) with some space between them.
- Cover and let the dough proof somewhere warm until the rolls have doubled, around three hours. (See the gallery below for pics of spacing and expansion).
- Decorating, Baking, and Icing
- Preheat your oven to 350F.
- For the piped crosses, mix the flour and water in a small bowl and then spoon the paste into a small zip-top bag.
- Cut a 1/4" or smaller hole in one corner of the bag and pipe horizontal and vertical lines onto the buns.
- Bake the buns for 24 minutes, rotating the pan halfway through if the buns are not browning evenly. You may choose, like I did, to then switch your oven to broil for 1 additional minute to further brown the tops of the buns. Keep a close eye on them if you do this.
- Remove the pan from the oven and set it on a towel or cooling rack.
- Mix a few tablespoons of orange juice (ideally fresh-squeezed) with 3/4 cup of powdered sugar, and then brush the icing on the warm buns.
- You can serve these buns warm from the oven.
- Extra buns can be covered and stored at room temperature for several days. Reheat them for 10-15 seconds in the microwave, or by toasting them in a toaster oven.
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SOURDOUGH HOT CROSS BUNS - BAKED
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4.7/5 (25)Total Time 12 hrs 50 minsCategory SourdoughCalories 192 per serving
- Add the milk to a large bowl. Add the starter and whisk to combine, then whisk in 2 eggs until well mixed. Place butter into the bowl and use a wooden spoon to combine the mixture together. The butter will break and dissolve into small pieces, but that's ok.
- Add the bread flour, all purpose flour, sugar, and salt to the bowl. Use your hands or a wooden spoon to mix, making sure to incorporate all of the flour, until a shaggy dough has formed.
- Next, sprinkle in the candied peel, raisins (or currants), and remaining spices, and use your hands to squish everything in as uniformly as possible.
- Cover the dough with a tea towel, and every 10 minutes for the next half hour, perform a set of stretch and folds. Use your hand to take one edge of the dough, stretch it up toward yourself, then fold it toward the centre of the bowl. Turn the bowl a quarter turn and repeat 3 more times until all of the dough has been stretched. Repeat this process two more times with a 10 minute break between each.
SOURDOUGH HOT CROSS BUNS RECIPE {WITH A DISCARD OPTION}
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5/5 (1)Total Time 11 hrs 22 minsCategory DessertCalories 317 per serving
- You need to do two things before you start this recipe:1. Add the cinnamon to the softened butter and set aside.2. Add the dried fruit to a bowl and cover with hot water to soften and plump up (you can add vanilla, honey or maple syrup to the mix if you want to).Set both of these aside for use further into the process.
- Add warm milk, starter, bread flour, sugar, salt, vanilla and egg yolks to the mixer bowl. Bring the ingredients together to form a rough dough (it will be quite shaggy and that's ok).If you're using a stand mixer, you'll need to use the dough hook for this part.
- Once the fruit has been kneaded through, form the dough into a ball and pop into a bowl to bulk ferment. The time the dough takes will depend on the strength of your starter and the temperature of your kitchen. You can leave the dough overnight if your house is cool enough (even with eggs, butter and milk it will be fine).When I make these, I find that the dough does rise a little slower because it is enriched with butter, milk and eggs.
- Once the dough has finished bulk fermentation it will have risen to double and be soft and pillowy. Turn the dough out onto the counter (you shouldn't need flour but it you feel the dough is sticky feel free to use it). This dough will be enough for 12 generous sized hot cross buns. Your dough will somewhere around 1000g (you can weigh yours to find out exactly). Divide the weight of your dough by the number of buns you'd like. So for 1000 divided by 12 equals 83.5 so you need to make each bun this weight (give or take a few grams). Weighing each piece will give your buns uniformity and ensure they cook evenly.Shape each piece into a ball (see recipe notes above for full instructions).Place the balls of dough onto a tray.
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