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Sourdough Hot Cross Buns

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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

Ingredients
1 ½ cup milk
2 T honey
50 gram butter
4 ½ cup flour ( mix of  2 ½ cups white and  2 cups whole meal wheat 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

Method
Make an active Sourdough starter
Put milk in a pot, with honey and butter.
Warm until butter is melted. Just warm not too hot!
The dough:
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.

 

Active Sourdough:
Feed your sourdough with even amounts of whole meal rye/wheat flour and water, until you have created enough starter for your recipe and enough to put away for next time’s baking!

4 Responses to Sourdough Hot Cross Buns

  1. can these buns be made with Gluten Free Flour?

    • Farmhouse Kitchen

      Yes, you can do, but you have to be careful with the liquid content.SO add only as much as you get a smooth not too wet dough that is kneadable And you would need a sourdough starter that is gluten free as well, unless you want to use a yeast starter.

  2. Hello Pauline,
    I used your recipe as a guidance.
    Replaced currants and raisins for what was in the pantry;
    Dried Figs, dates, plums and mixed peel.
    Leavened the dough twice.
    Loved the end result.

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