Friday, April 22, 2011
Hot Cross Buns
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.