These Hot Cross Buns are delicious, made with traditional organic Italian flour, making them easy to digest,
Please note that, like all good sourdough breads, they can take up to 18 hours to make, but they are well worth the wait.
Make six large buns
Ingredients:
150g Sourdough starter (100% hydration) + small amount for piping crosses
400g Italian Type 00 Organic Flour + an additional 50g ( I use Girolomoni brand)
2 Eggs
100ml Filtered water
50g Olive or Avocado oil
50g Honey
12g Salt
Juice and zest of one Orange
50g Sultanas
25g Currents
5 Cubes Crystallized Ginger roughly chopped (optional)
1 tablespoon Cinnamon
1 teaspoon Allspice *Feel free to increase spice and add more fruit if needed
Instructions:
1. Activate the Starter:
Combine the sourdough starter, egg, filtered water, olive oil, and honey in a large mixing bowl
. Mix well.
2. Add Dry Ingredients:
Add 400g flour, orange zest, cinnamon, and allspice. Mix to combine, cover, and let it rest for 30 minutes.
In another small bowl, add the juice of an orange, sultanas, currents and chopped ginger to soak and cover until needed.
3. Add Salt
Add salt and knead for about 5 minutes or until the dough becomes smooth and elastic. (Add a little more flour if needed.) The dough should be formed and slightly sticky. Cover and leave to rest for 30 minutes.
4. Stretch and Folds
After the initial rest, perform the first set of stretches and folds. Add a small amount of flour to your hands to prevent sticking, then grab one edge of the dough, stretch it gently upward, and fold it over the centre of the dough. Repeat this process for each side of the dough (north, south, east, west),
Allow the dough to rest for 30 minutes between each set of stretches and folds. This rest allows the gluten to relax and makes the next set of folds more effective.
Perform additional sets of stretch and folds during the bulk fermentation stage. The number of sets can vary, but typically 4 sets are done at intervals of 30 minutes. Remember to keep adding the fruit until it's all incorporated into the dough.
5. First Rise:
Leaving the dough in the bowl, cover it with a damp cloth, and let it rise at room temperature for 6-8 hours or until doubled in size.
6. Add the soaked fruit and Shape the Buns:
Turn the dough out onto a floured surface and flatten it gently by pulling it out; add the drained fruit over the entire dough, then fold the dough from edge to centre on both sides, then roll it into a ball; divide it into six equal portions and shape each into a bun. Place them on a baking tray lined with parchment paper.
7. Second Rise:
Cover the buns with a dry cloth and let them rise until they have doubled in size. (Overnight is best)
8. Preheat Oven:
Preheat your oven to 375°F (200°C).
9. Crosses with Sourdough Starter:
Using a piping bag, pipe crosses onto each bun with the sourdough starter.
10. Bake:
Bake the buns in the preheated oven for 20-25 minutes or until they are golden brown.
11. Glaze:
While the buns are still warm, brush them with a little honey for a shiny glaze.
12. Cool and Enjoy:
Allow the hot cross buns to cool on a wire rack before serving. Enjoy them toasted with butter (or, in my case, Vutter). Enjoy
