I like the IDEA of hot cross buns better than the ones I’ve had, even those bought from a bakery. So this year, I decided to try to make my own. I threw in a half cup of sourdough starter because I had it handy.
Generally, my first tries of new recipes have been spot on but that’s not always the case.
This recipe is a work in progress for various reasons ie. I chose to reduce the amount of sugar asked for in the recipe I used. I was too lazy to grate fresh nutmeg when I ran out so I used half the amount called for. It turned out that my jar of allspice was empty so I left it out. I KNEW I shouldn’t use the full tablespoon of ground cinnamon called for (I started with 2 tsp) but decided to compensate for the nutmeg/allspice. Next time … I’m only using 1 teaspoon of cinnamon. 🙂
In the interest of full disclosure, it was a tasty hot cross bun. I’ve paid good money for worse. But it’s not a recipe I’d make again. I’d try something else first.
That said, someone else might really enjoy the sweetness level and cinnamon amount so I’m including the recipe below.
Hybrid Sourdough Hot Cross Buns – makes 15 buns
3 – 3 1/4 cups all purpose flour, divided
1/2 cup active sourdough starter
1/2 cup warmed milk
1/4 – 1/2 cup sugar (use the full amount next time)
2 tsp dry active yeast
1/2 tsp salt
2 large eggs, room temperature
3 – 4 tbsp butter or margarine, softened
1 – 3 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp allspice (didn’t have any)
1/4 tsp ground cloves
3/4 cup raisins and 3/4 cup dried cranberries, soaked overnight in 1/3 cup rum
~1 tsp finely minced candied orange peel.
Soaked fruit and peel
For the flour paste
1/2 cup all purpose flour
4-5 tbsp cold water
For syrup glaze
1/2 cup water
1/2 cup sugar
Butter a 9 by 13 inch baking dish or spray with cooking spray.
In a medium bowl, dissolve the sugar in the warmed milk. Sprinkle in the dry yeast and stir. Let sit for 5-10 minutes until foamy.
In a large bowl, add 2 cups of flour and salt. Stir in sourdough starter, activated yeast mixture, eggs, and butter. Beat well with a wooden spoon until you get a thick, smooth batter.
Add spices, drained raisins and cranberries and minced candied orange peel. Stir well.
Stir in the remaining flour, 1/4 cup at a time, until it’s too thick to stir then turn out your dough onto a lightly floured working surface. Knead for another 5-10 minutes until your dough is soft but not sticky. The egg yolks will give a golden colour to your dough.
Lightly oil a large bowl, add your dough ball, cover and let rise in a warm place until double, about an hour.
Turn the dough out onto a lightly floured work surface and gently deflate the dough. Cut the dough into 15 equal pieces and roll each one into a ball.
Place the rolls in the pan and cover with a clean damp towel and let them rest for another 30-45 minutes or until doubled in size.
Making the flour paste for the cross
Place the flour in a small bowl and add the water a tablespoon time until you form a smooth, pipeable paste. Stop with the 5 tablespoon and wait a while for the mixture to loosen up before adding another teaspoon or so. (I added a sixth tablespoon right away and ended up with a mixture that was thinner than I would have liked.) Pour the paste into a small freezer bag. Seal and cut an 1/8th to a 1/4 diameter hole in the bottom. Pipe straight lines horizontally and vertically
Preheat oven to 375 F degrees.
Bake for about 20 to 25 minutes or until golden brown.
Making the sugar syrup
While baking make the syrup by mixing the sugar with the water in a sauce pan and bring to a boil over low heat. Continue boiling for 4-5 minutes or until syrup thickens a bit. Set aside.
When the buns are out of the oven, brush with the sugar syrup.