With easter on the way, I've been thinking about trying my hand at sourdough hot cross buns. It's my first ever attempt at any buns, let alone sourdough, but inspired by these threads
I thought I'd give it a go.
I settled on SourDom's recipe:
340g (soy) milk
250g strong white flour
1 tsp starter
Leave for ~12 hours
Soak 250g dried fruit (currants, raisins, candied peel) in boiling water, and leave for 12 hours
200g strong white flour
50g wholemeal flour
75g brown sugar
1/2 tsp allspice, 1/2 tsp gr ginger, 1/2 tsp nutmeg, 1tsp cinnamon
melt the margarine and mix into the dry ingredients
add starter and fruit
Mix/knead briefly, leave for 10 minutes
Bulk for 3-4 hours, with folds every hour
Divide into 14 x 90g (~12 x 100g), shape
Put in fridge overnight
The next morning
make piping mix
5g olive oil
Brush tops of buns with (soy) milk
Pipe on crosses
Bake at ~200C for ~25 mins
Make sugar syrup
25g caster sugar
simmer in saucepan until dissolved, and then a minute or two
Glaze warm buns with sugar syrup after they come out of the oven.
For the preferment, I didn't quite trust my standard white starter to have anough strength in just a teaspoon, so I used 60g starter, mixed in with 310g milk and 220g white flour (Defiance Baker's flour). Overnight it didn't seem to bulk up as much as usual, perhaps it was the milk?
But poking it with a fork showed a lot of bubbles. It had a lovely fruity, yeasty smell so I thought I'd give it a go.
It mixed up to quite a sticky dough, the amount of fat in it made it easier to handle though. My shaping left a bit to be desired but packing the buns into a high-sided tin pretty well held them in shape.
I left them to prove for 2 1/2 hours on the bench then milk washed and piped the crosses on
Baked at 200C for 35 minutes. The finished product were beautifully moist and chewy, with the right density and plenty of flavour. I'll be making a few more batches of these over the next few weeks!
I'll try for a crumb shot tomorrow morning when I have one for breakfast :)