Here we are on Easter weekend, and as most years, I bake some Hot Cross Buns, most years with a new twist. This year, I went with a sourdough, no surprise, with a touch of lemon as my spice and golden raisins. I know, I know, raisins are controversial, so substitute whatever dried fruit that you like — I am also a big fan of tart cherries and/or diced dried apricots. The sourdough came out well though, very similar to my brioche-style danishes. Great with breakfast or tea…. or really, do you need an excuse to have a hot cross bun?
Ingredients
for the dough
4 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/2 cup (113 grams) ripe sourdough starter
1 1/3 cup milk, warmed to between 100-110F
1/4 cup unsalted butter, melted
1 egg, lightly beaten
1 teaspoon lemon extract
1 1/4 cups golden raisins
For baking
1 egg, beaten with a tablespoon of milk for egg wash
for the glaze
1/2 cup confectioners’ sugar
4 tablespoons lemon juice
Directions
Combine flour, salt and sugar in a mixing bowl. Make a well in the middle. Heat milk and butter, combine with your sourdough starter, and pour into the well. Add egg, lemon extract and raisins to the mixture and mix until fully combined. Turn out onto a well-floured counter and knead until you have cohesive dough. It should be fairly soft and supple. Set aside in a warm, draft free place for a couple of hours in a greased bowl until it has doubled in size.
Divide dough into 16 equal balls, each weighing approximately 3 ounces. Cup the dough ball in your hand and roll on the counter, so that you have a taunt ball. Place on a parchment or silpat lined baking sheet. Repeat with remaining buns. Let rise, covered with a clean dishtowel, while the oven heats.
Heat oven to 375F. Once the oven is ready, brush the buns with the egg wash mixture, before sliding into the oven and baking for 25-30 minutes. Let cool on the baking sheet. Before serving, ice your hot crossed buns. Mix 1 confectioners’ sugar with lemon juice. Add icing to a small Ziploc bag and snip the corner.
