When your family ask for hot cross buns for easter but the true indulgent ones, a.k.a “No healthy nonsense Hannah. Give us the real deal.” I kind of had no choice but to make these totally gooey & spongey sour dough buns.
Sometimes you’ve got to resort back to traditional bakes and easter being one of my favourite times of year (how can it not be?), I couldn’t resist.
The sourdough allows the bun to burst with flavour, oozing with cinnamon and nutmeg. This is a family favourite recipe so I pinched it from the recipe book and I hope you enjoy it as much as we all do.
2 cups of ripe sourdough starter (google if you’re unsure for the recipe)
3/4 cup milk
5 Tbsp butter, melted
1/2 tsp salt
1/4 cup brown sugar
3 1/2 – 4 cups unbleached all-purpose flour
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/3 cup chopped, lemon peel
1/3 cup currents or raisins
In a large mixing bowl, combine the sourdough starter, milk, egg, and melted butter until well mixed. Add the flour, brown sugar, salt and spices and knead until dough is combined. Add currents and lemon peel. Knead until dough has a satiny sheen; 8-10 minutes by hand, about 5 minutes when using a stand mixer.
Divide dough into 12 pieces. Roll each into a ball and place on a parchment lined baking sheet. Cover and let the buns rise in a warm place 2 – 3 hours. Preheat oven to 400 degrees. Brush the tops of each bun with an egg wash made from 1 beaten egg and 1 Tbsp water. Snip the top of each bun with kitchen scissors if desired.
Bake for 20 – 30 minutes or until well-browned.
Remove rolls from baking pan and let cool on a rack. When the rolls are completely cool, combine the powdered sugar and orange juice and drizzle over the rolls, forming a cross.
Be prepared for a kitchen full of delicious smells. These buns are best served on day of baking or can be frozen.
Have a wonderful easter everybody, relax and eat all the food! (no guilt here)