Sourdough Hot Cross Buns
Sourdough hot cross buns are the perfect Easter brunch or snack. These are easy to make ahead and serve fresh to guests.
Ingredients
- 60 grams butter
- 500 grams milk
- 100 grams sugar
- 600 grams active sourdough starter
- 2 teaspoons cinnamon
- ¾ teaspoon ground allspice
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- 4 teaspoon salt
- 150 grams currants, raisins, or dried cranberries
- 750 grams all-purpose flour
Icing for Cross
- 1 cup powdered sugar
- 1-2 tablespoons milk or water
Instructions
- In a small saucepan, melt butter and then add milk and sugar, warming until it's just nice and warm, not hot, or you will kill your yeast.
- Meanwhile weigh out your active starter, then measure in all your spices and salt.
- Add in the milk mix, stirring well, and then add in your dried fruit. Add in the flour and mix well until it comes together in a shaggy, somewhat cohesive dough.
- Let sit for 6-8 hours until doubled, then shape into 24-36 buns, depending on what size buns you want.
- When the buns have 1.5x their original size (this takes longer than you think for buns!) preheat oven to 375°F
- Bake 20-25 min, until just starting to brown and the internal temp, if you’d like to take, is between 180-190°F
- Let cool until warm and then ice with a cross.
Notes
- Make your icing to be drizzled but not so thin it simply runs right off the buns.
- To make ahead, cook and cool completely, and do not ice. Wrap well and freeze
Nutrition
Calories: 222kcalCarbohydrates: 44gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 415mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 98IUVitamin C: 0.4mgCalcium: 36mgIron: 2mg
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