The last few weeks I have been experimenting with hot cross buns. I was inspired by Mick's recipe from a year or two ago.
I confess though that I didn't have a lot of success with that recipe (great taste, poor rise). I still don't know quite where I am going wrong.
My leaven doesn't seem to like the rich sweet spicy dough
So last weekend I tried a 'conventional' recipe of Dan Lepard's
which resulted in fantastically flavourful HCBs.
So over the last couple of days I have tried a sourdough version of Dan Lepard's recipe.
As will become apparent this is a bit of an unusual recipe
200g white leaven (100% hydration) 66%
200g strong white flour 66%
200g warm milk (I used soy milk) 66%
1 1/2 tsp salt
zest 1/2 orange
stir together until well combined.
left overnight (kitchen temp ~12 degrees)
2. Mix dough
Melt 75g margarine/butter in saucepan 25%
Add 2 tsp mixed spice
In separate bowl
3 tablespoons golden syrup
25g milk (soy) 8%
250g sultanas/currants 83%
add in margarine/spice mixture
Add to flour/leaven
100g W/M bakers flour 33%
mix roughly, leave for ten minutes (it makes a very moist dough!)
quick knead on oiled surface
leave for 10 minutes - another quick knead
3. Bulk ferment
leave for 2 hours
then put dough in fridge
(I was going to do this Wednesday evening, but didn't get home from work until 4am - so did it then)
divide into 8
Shape into mini boules
Let rise for ~4 hours
mix 2 tablespoons flour and 1-2 T water
pipe on crosses onto buns
About 1/2 hour at 210C
Dan uses a sugar glaze on his hot cross buns, but I didn't get a chance to do that. Will perhaps try next time
100g golden caster sugar
A few drops of lemon juice
make the glaze by bringing the sugar and water to the boil in a small saucepan. Simmer for a few minutes until syrupy, then remove from the heat and stir in the lemon juice. Cool and brush over the tops of the buns while warm.
Very tasty hot cross buns. Good rise and crust.
A little over-sour for a sweet bun, which is probably not surprising given the high percentage of leaven (50%), the long preferment, and the long retardation in the fridge (not really intended - just what happens when you work stupid hours).
Try again with reduced time for preferment (perhaps 6 hours?) and reduced time in the fridge. I will try Dan's glaze next time.
I'll post photos when I can