Fluffy Sourdough Hot Cross Buns

Ingredients

• 25 g sourdough starter
• 60 g all-purpose flour
• 60 g water
• 100 g (1/2 cup) raisins
• 60 g (1/4 cup) orange juice
• 1 Tablespoon finely grated orange zest
• 500 g (4 cups*) all-purpose flour
• 65 g (1/3 cup) soft brown sugar
• 1 tsp salt
• 2 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/4 teaspoon ground nutmeg
• 1 large egg
• 240 g (1 cup) whole milk
• All the sourdough starter
• 60 g (4 tbsp) butter, softened
• 40 g (5 Tablespoons) all-purpose flour
• 40 g (3 Tablespoons) water
• 50 g (1/4 cup) granulated sugar
• 40 g (3 Tablespoons) boiled water

Instructions

1. 1

   Combine the starter ingredients in a small bowl...: Combine the starter ingredients in a small bowl and mix them well. Tip the mixture into a clean jar. Leave it on the bench to rise overnight and cover the jar with a tea towel or loosely balanced lid.

2. 2

   Heat the orange juice in a saucepan and...: Heat the orange juice in a saucepan and add the dried fruit and orange peel. Leave to sit for at least 30 minutes so the raisins can hydrate.

3. 3

   Mix flour, spices, salt, and sugar in a...: Mix flour, spices, salt, and sugar in a large bowl. Add in the milk, egg, and sourdough starter. Use a fork to combine it into a shaggy dough first, then switch to using your hands.

4. 4

   Add softened butter, soaked raisins, orange juice, and...: Add softened butter, soaked raisins, orange juice, and zest. Use your hands to squish everything together until the butter is incorporated. The spiced dough will be very sticky. Once the butter has been mixed in, transfer this sticky dough to a clean and lightly greased bowl.

5. 5

   Perform 4-5 sets of stretches and folds over...: Perform 4-5 sets of stretches and folds over the next two hours. One every 20 minutes or so.

6. 6

   A stretch and fold method stretches one side...: A stretch and fold method stretches one side of the dough and pulls it over itself. The bowl is then turned a quarter turn, repeated on the following side. Continue stretching, folding, and turning the bowl until all sides have been folded. You can do a few extra turns if needed. That is 'one set' of stretch and folds. (The dough can also be mixed in a stand mixer with a dough hook for 10 minutes.)

7. 7

   After the folding, cover the dough and let...: After the folding, cover the dough and let it rise in a warm spot, ideally at around 77°F/25°C, until bulked out by around 50%.

8. 8

   After this, place the covered dough in the...: After this, place the covered dough in the refrigerator. Make sure it's tightly covered with an airtight lid or plastic wrap to prevent it drying out.

9. 9

   Option 1- Let the dough sit in the...: Option 1- Let the dough sit in the fridge for the rest of the day, then in the evening, remove it and shape the buns. Cover them with a damp tea towel or plastic wrap and let them rise overnight for 10-12 hours at room temperature. They can be baked fresh in the morning.

10. 10

    Option 2 - The dough can be refrigerated...: Option 2 - The dough can be refrigerated overnight; the buns can be shaped the next day and have their final rise. Then they can be baked for fresh buns at midday or afternoon.

11. 11

    Tip the dough onto a lightly floured work...: Tip the dough onto a lightly floured work surface and cut it into 12 equal pieces.

12. 12

    Dust your hands with flour if needed and...: Dust your hands with flour if needed and form each piece into a ball, tucking the edges underneath to create surface tension.

13. 13

    Place the dough balls into a greased or...: Place the dough balls into a greased or lined 9x13 inch dish and let them proof overnight until doubled. If you're not proving overnight, let them rise during the day in a warm spot (ideally at 77°F/25°C) for 5-8 hours until doubled in size.

14. 14

    Mix the flour paste for the crosses until...: Mix the flour paste for the crosses until it makes a thick paste. You can also use sourdough discard starter as the paste.

15. 15

    Pipe crosses on the buns using a piping...: Pipe crosses on the buns using a piping bag with a small round tip.

16. 16

    Preheat the oven to 350°F/180°C.

17. 17

    Bake the buns for around 28-30 minutes until...: Bake the buns for around 28-30 minutes until they are a deep golden brown. Egg wash is unnecessary for these buns; they'll be glazed in sugar syrup after baking.

18. 18

    Mix hot water and sugar to make the...: Mix hot water and sugar to make the sugar glaze ingredients while baking. When the hot cross buns come out of the oven, use a pastry brush to brush them with the glaze.

19. 19

    Let them cool for 5-10 minutes before removing...: Let them cool for 5-10 minutes before removing and cooling them further on a wire rack.