Hot Cross Buns
What a perfect treat to enjoy this Easter season! They are soft, sweet, and fragrant. Plus, the sourdough gives these buns an amazing texture. Sourdough truly makes everything better.
Main dough:
404g bread flour (Bob’s red mill or King Arthur preferred)
129g whole milk
1 egg
35g dark brown sugar
20g granulated cane sugar
10g salt
142g sourdough (active, fed 4-6 hours before at a 1:1:1 ratio)
1 tbsp fresh orange zest
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
50g butter (unsalted at room temperature)
100g currents soaked in warm water and drained
Tangzhong:
30g bread flour
150g whole milk
For the cross:
40g water
40g flour (All purpose or bread flour will work)
* Marmalade for brushing after the buns have been baked
Directions:
Make the tangzhong by whisking all the ingredients together in a small pot. Stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from the heat and let it cool for 10 minutes. Place plastic wrap over the top to prevent skin from forming.
In a stand mixer, add the tangzhong along with all the other dough ingredients. Use the dough hook attachment and mix until the dough comes together. Add the butter and knead until a window pane is achieved. Add the currents and knead just until combined.
Shape the dough into a ball, place into a greased bowl and cover for 3-5 hours. Make sure the dough has doubled in size before moving onto the next step. The warmer your kitchen, the quicker this will take place.
Divide the dough into 16 equal sections and shape them into balls. Place on a greased 11”x11” baking pan. Cover and let rise for 45 minutes-1 hour. Again make sure they double in size. The warmer your kitchen, the better.
Preheat the oven to 350F. While the oven in preheating, combine 40g of water and 40g of flour and pipe cross the buns (see pictures below).
Bake for 25-28 minutes or until deeply golden brown. Brush with marmalade immediately after baking.
