Sourdough Starter: This makes 175g starter in total. 150g will be used in the recipe.
25gramssourdough starter
75gramsall-purpose flour
75gramswater
Fruit
3/4cupraisins or other dried fruit.
60mlorange juice
Zest of 1 orange
Hot Cross Bun Dough
450gramsstrong flour With a protein level of at least 11%
75gramsbrown sugar
2 1/2tspground cinnamon
1/2tspsalt
1/2tspground cloves
1/2tspallspice
1/2tsp ground ginger
1/4tspground nutmeg
220mlmilk
1mediumegg
150gramsactive sourdough starter* see notes above
60gramscold butter, cubed.
Crosses
1/4cupflour
1/4cupwater
Sugar Glaze
1/4cupgranulated sugar
2-3tbspboiled water
Instructions
The Night Before
Combine the starter ingredients in a jar and mix well. Leave it on the bench to rise and cover the jar with a tea towel or loosely balanced lid.
Day 1
Heat the juice of the orange in a saucepan and add in the dried fruit and orange zest. Stir together and leave it to sit for 30 minutes.
Add to a mixing bowl all the dough ingredients except for the butter. Mix together with a fork to create a shaggy dough.
Mixing by hand: Tip the dough onto a clean bench and knead it to bring it together. Place the butter cubes into the middle of the dough. Spend at least 10 minutes kneading the dough to incorporate the butter and develop the gluten in the dough. It is a very sticky dough once the butter is incorporated, but don't be tempted to add more flour. Take a break in between kneading if you want to - the dough responds well to a bit of resting time. *see notes and video in post.The dough will always be sticky, even when kneaded, howver it should feel strong and elastic. This can be done in a bench mixer with a dough hook. Mix for 10 minutes until the dough is strong and smooth.
Once the dough has been kneaded, drain the fruit.Squeeze out the extra moisture from fruit with your fists, then add the fruit to the dough. This will be very sticky as the fruit will bring in more moisture. Keep rolling and folding it to incoporate the fruit. Then gather the dough into a balll. *see notes and video in post.
Place the dough ball in a greased bowl, cover the bowl with a plate and let the dough proof at room temperature for 3 hours, (ideally between 22-24 degrees Celsius).
Cold Proofing - Two Options
Option 1- You can shape them now, let them rise until bulked out by about 80%. Cover them with a a damp tea towel and place the shaped and puffed buns in the fridge overnight. In the morning they can go straight into the oven to be baked. Don't let them rise too much or you'll risk them over proofing overnight. Option 2 (my favourite) - The bowl of dough can be covered and refrigerated overnight. The next morning, let the cold dough sit for 10 or so minutes at room temperature, then the buns can be shaped, risen until bulked out by about 80% and baked for fresh buns at midday or in the afternoon.The rising can take between 3-5 hours depending on your room temperature.
Shaping The Buns
Tip the dough onto a clean bench and cut into 9 or 12 even sized pieces. Dust your hands with flour if needed and shape the pieces into balls, tucking in the bottom to create a smooth top. Place the balls, seam side down into a baking paper lined dish.
Baking the Buns
Preheat the oven to 180 °C / 356 F fan-bake or 200 °C / 392F standard oven.
Mix together the flour with enough water to make a thick paste, then add it to an icing bag. Pipe crosses over the buns.
Place the buns into the oven and bake for around 25 minutes until a deep brown on the top.
Once baked, mix together the glaze ingredients until the sugar dissolves, then brush the bun tops with the sugar glaze. Leave the buns to cool for about 20 minutes before eating.