Friday, April 22, 2011

Hot Cross Buns


I always intend to bake hot cross buns on Good Friday, but I don't think I ever have followed through. I not only followed through today; I was even a little adventurous. I baked hot cross buns with my sourdough starter. I often use my starter as a yeast replacement with rolls or pizza dough, which usually results in finished products that are good but not identifiable as sourdough, so I thought why not try using my starter with a hot cross bun recipe. After looking around,  I discovered  a good-sounding recipe at The Fresh Loaf  and set to work improvising. My family didn't go crazy over my "wild yeast" Hot Cross Buns, but everyone agreed that they were very good. I used a full teaspoon of cinnamon, but next time, I think I'll only use a half since they aren't supposed to be cinnamon buns, after all.

Wild Yeast Hot Cross Buns


Makes 1 dozen buns
1 cup recently-fed sourdough
11/2 cups unbleached all-purpose flour
11/2 bread flour
1/8 cup sugar
1 cup warm (90-100 degrees) milk
2 tablespoons melted butter
1 teaspoon salt
1/2 cup raisins, currants, or dried fruit
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger

Glaze: 1/2 cup powdered sugar 1 tablespoon lemon juice

In a large mixing bowl, mix together sourdough starter, flour, yeast, sugar, salt, and spices. Add the warm milk and butter and mix until all ingredients are combined. I had to add a little more flour to get the flour to the right consistency, where it was soft but not sticky  I used my Kitchen Aid with my dough hook for about ten minutes and then added in 1/2 cup of raisins, kneading by hand. Place dough to a greased bowl, cover with plastic wrap, and allow to rise for 1 to 1 1/2 hours until the dough has doubled in size. When it has risen, pour the dough out onto a cutting board and divide into 12 pieces. Roll the pieces into balls and place on a greased baking surface (I used a 9 x 13 pan). Cover the pan and allow to rise until they double in size again, typically 45 minutes to 1 hour.

While the buns are rising, preheat the oven to 425 degrees. When the buns are ready to bake, beat the egg in a bowl and brush some over the top of the buns. Then put the buns in the oven and bake at 425 for 20 minutes. Remove and allow to cool for 5 or 10 minutes.  While the buns are cooling, make the glaze by combining the lemon juice with the powdered sugar (you can also use orange juice, milk, or water if you don't have lemon juice around). I used a pastry bag,  to paint the crosses on top of the buns.


7 comments:

Joansie said...

They look delicious and I love your photography.

TheBlackSheep said...

Oh yum! My mouth is actually watering at the sight.

frayedattheedge said...

They look very good! I've never baked them - maybe I should have a try, even if the day has passed!

Ally Johnston said...

Wow I am amazed at you making your own Hot Cross Buns. Well done to you.

Thimbleanna said...

Well, if only we had smellivision -- they certainly LOOK delicious!!!

Rani said...

I've never had a hot cross bun. I can play it on the piano, though. HA!

Dee said...

Do you know what you get if you pour boiling water down a rabbit hole? Hot, cross bunnies!

:::groan::: Sorry, I couldn't resist.

The buns look much better than that sorry joke.