Hot Cross Buns

Hot Cross Buns

“These rolls were especially delicious with the addition of dried tart cherries!”

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Hot cross buns are an Easter tradition in the UK and other European countries. I had never heard of them until I started baking sourdough. I thought Hot Cross Buns was just a song you learned in beginner band. My mother hates raisins, so that's probably why I never grew up with them. They are traditionally served on Good Friday since there is a cross in the middle of each bun. I was pleasantly surprised at how much I liked them. They could be served year round and the cross could be omitted at other seasons of the year if you choose.

Prep Time: 20 minutes

Bulk Ferment Time: 10-12 hours

Cook Time: 22-25 min

Servings: 12 rolls

Ingredients

For the Levain:

• 10 g active starter

• 50 g bread or AP flour

• 50 g warm filtered water

For the Dough:

• 130 g Califia Farms Organic Coconut Milk, (no fillers/binders)

• 230 g Califia Farms Organic Almond Milk, (no fillers/binders)

• 100 g ripe levain at peak

• 125 g granulated sugar, (heaping 1/2 cup)

• 1 egg, at room temperature

• 50 g coconut oil, melted & cooled

• 15 g orange zest (1 Tbsp)

• 5 g vanilla extract (1 tsp)

• 570 g bread flour or Kirkland Organic AP Flour

• 5 g ground cinnamon, (2 tsp)

• 3 g allspice, (1 1/2 tsp)

• 6 g salt, (1 tsp)

• 60 g raisins

• 60 g Craisins

• 60 g diced dried tart cherries

For the Cross:

• 50 g AP flour, (heaping 1/3 cup)

• 60 g water, (1/4 cup)

For the Glaze:

• 17 g apricot jam, (1 Tbsp)

• 10 g water, (2 tsp)

Preparation Steps

1. The night before: Prepare the levain. Mix all levain ingredients together and cover loosely. Leave out at room temperature.

2. In the morning: In a large stand mixer, combine the milks, levain (ripe, active), sugar, egg, coconut oil, orange zest and vanilla. Mix on low with a dough hook. Add the flour, cinnamon, allspice and salt. Mix until combined. Add the raisins, Craisins, and dried tart cherries. Mix on speed 2 for 8-10 minutes, or until windowpane is achieved.

3. Once the dough is properly kneaded, place in a straight-sided container and let it bulk ferment at room temperature until doubled.

4. Prepare a 9x13 pan by greasing the bottom and sides of the pan. Divide the dough into 12 pieces (approximately 120 g each). Roll each section into a ball and place it in the pan. Cover and let the dough rise for an additional 2-2.5 hours.

5. Preheat your oven to 350º F.

6. Combine the four and water for your cross mix. Place in a piping bag with a #5 round tip. (or place in a Ziplock sandwich bag and snip a corner.) After the buns have risen, pipe on the flour crosses, making sure to pipe it down in between each roll.

7. Bake the rolls for 22-25 minutes or until golden brown.

8. While the rolls are baking, combine the apricot jam and water in a small bowl and microwave for 30 seconds. Remove the buns from the oven and brush with the apricot glaze.

9. Enjoy!

NOTE
These rolls turned out great. Most recipes call for just raisins. I didn't have enough in the house at the time I made my dough. I didn't have enough Craisins either, so I added the tart cherries. They were so delicious, I wouldn't have them any other way!

*This is a Sourdough Living original recipe.

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