It wouldn’t be Easter if I didn’t make some variation on the Hot Cross Bun. Everyone has their own, there are literally thousands of styles, combinations and variations. This year, I went for the somewhat rustic Cranberry Walnut Whole Wheat Sourdough Hot Cross Buns version. It’s an enriched sweet (but not too sweet) sourdough brioche dough, fruit and nuts added. Eat with sweet jam or honey or make into a bacon sandwich. nom nom nom.
Ingredients
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (113 grams) ripe sourdough starter
1 1/2 cups milk, warmed to between 100-110F
1/4 cup unsalted butter, melted
3/4 cup dried cranberries
3/4 cup chopped walnuts
1 egg, lightly beaten
1 egg, combined with 2 tablespoons water, for egg wash
for the glaze
1/2 cup confectioners’ sugar
4 tablespoons milk
Directions
Combine flour, salt, sugar and cinnamon 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, cranberries and walnuts, 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 12 equal balls, each weighing approximately 3 ounces. Form into a ball, and then cup the dough ball in your hand and roll on the counter, seam side down, 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 rolls 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 cup confectioners’ sugar with milk. Add icing to a small Ziploc bag and snip the corner. Make crosses on the buns and let harden completely.
