Sourdough hot cross buns

Ingredients

• 20 g strong white bread flour (for Tangzhong)
• 100 ml whole milk (for Tangzhong)
• 300 g active sourdough starter
• 2 large eggs, beaten (reserve 2 tbsp for brushing)
• 100 ml whole milk
• 480 g strong white bread flour
• 75 g golden caster sugar
• 2 tsp ground cinnamon
• 1 tsp mixed spice
• 1 orange, zest only
• 150 g raisins
• 50 g unsalted butter, softened
• 1 tsp fine sea salt
• flour-water paste or extra sourdough starter (for piping crosses)
• apricot jam or honey, warmed (optional, for glazing)

Instructions

1. Make the Tangzhong: In a small saucepan, whisk together 20g flour and 100ml milk. Cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency (about 65°C). Cool to room temperature.
2. Mix the dough: Combine the cooled Tangzhong, sourdough starter, 100ml milk, most of the beaten eggs (reserve 2 tbsp), sugar, cinnamon, mixed spice, orange zest, raisins, and 480g flour. Mix until a rough dough forms.
3. Add butter and salt: Incorporate the softened butter and salt into the dough. Knead for about 10 minutes until smooth and elastic. Cover and leave to bulk rise for 3-4 hours until puffed.
4. Shape the buns: Divide the dough into 12 equal pieces and shape each into a ball. Place on a lined baking tray, cover, and prove for 2-3 hours, or overnight in the fridge.
5. Bake: If chilled, bring to room temperature. Preheat oven to 200°C/180°C fan. Brush buns with reserved beaten egg. Pipe crosses using flour-water paste or sourdough starter. Bake for 20-25 minutes until golden.
6. Glaze (optional): Whilst warm, brush the buns with warmed apricot jam or honey.

Notes & Tips