Sourdough Hot Cross Buns
On Good Friday traditionally we planted Spring bulbs and baked these hot cross buns to have with our dinner in the evening, like a rich vegetable soup.
It was a great event with the children mixing and shaping the buns, and then decorating with the crosses to remember Christ’s death on the Cross.
Hot Cross Buns
1 ½ cup milk
2 T honey
50 gram butter
4 ½ cup flour
1 cup active sourdough starter
2 t salt
2 t cinnamon
1 t mixed spice
1 cup raisins
1 cup currants
1 cup chopped apple
1 cup plain flour
8-10 T water
2 T honey
2 T water
Make an active Sourdough starter
Put milk in a pot, with honey and butter.
Warm until butter is melted. Just warm not too hot!
Put in a bowl together the flour, salt, spices and fruits.
Mix and make a well in the centre.
Add the frothy sourdough starter, mix until to thick then knead on a floured bench.
Leave to rise until doubled in size, overnight.
Then knead again. Divide dough and shape in 16 – 20 buns.
Place buns on a baking tray and leave to rise again until doubled in size.
Preheat oven to 200°C.
Make mixture from flour and water. Snip a corner of a plastic bag and spoon in mixture.
Pipe crosses over the buns.
Put buns in oven.
Bake the buns at 200 °C for about 20 minutes.
Prepare glaze by dissolving honey with hot water.
Remove from oven and brush buns with glaze.
Feed your sourdough with even amount of rye and water, until you enough starter for your recipe.