Looking for a little treat this Easter? These sourdough hot cross buns made by Jemma O’Hanlon are a must-try.
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)
Method
- 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.
Recipe and image kindly provided by Jemma O’Hanlon.