Sourdough Hot Cross Buns #BreadBakers

These Hot Cross Buns begin with a mixture of sour dough starter, flour, brown sugar and water that you allow to double before continuing with the recipe.  They are spicy, fragrant and delicious.

We are sharing Easter Breads from Around the World with our Bread Bakers group today........

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page.

We take turns hosting each month and choosing the theme/ingredient. This month Camilla of Culinary Adventures with Camilla has selected Easter breads from around the world as our theme.

She wrote: "We're posting after the actual holiday. I know. However, as everyone is home, sheltered-in-place to help flatten the coronavirus curve, maybe people are delaying Easter celebrations with friends and family. I know I am!"

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

Let's take a look at all the Easter inspired recipes being shared today.........

• Choereg (Armenian Easter Bread) by Making Miracles
• Easy Glazed Baked Donuts by Shockingly Delicious
• Folar da Páscoa, a Less-Than-Traditional Version by Culinary Adventures with Camilla
• German Osterbrot Easter Bread by Ambrosia
• Hot Cross Buns by Sneha's Recipe
• Polish Babka by A Messy Kitchen
• Kalach (Hungarian Easter Bread) by Passion Kneaded
• Kozunak (Bulgarian Easter Bread) by Karen's Kitchen Stories
• Russian Kulich - Easter Bread by Food Lust People Love
• Sourdough Hot Cross Buns by A Day in the Life on the Farm
• Sourdough Ukrainian Paska by Zesty South Indian Kitchen

Hot Cross Buns are thought to have originated in the UK.  There are many theories and myths about this wonderful creation.  One is that it was first made by a monk in England who made them to distribute to the poor on Good Friday.  

According to Wikipedia the first recorded mention of hot cross buns was found in the Poor Robins Almanac in 1733 when they reported a popular London street cry "Good Friday comes this month, the old woman runs. With one or two a penny hot cross buns".

The dough is very stiff and I wasn't sure how it was going to be without using any yeast at all.  There are 3 separate rises needed for this dough.  The first rise is for the starter.  Then you need to let the finished dough rise and finally you need to let the buns rise once they are formed.

They took a long time to make, mostly hands off time, but they were worth it.  So fragrant and yummy.  These are not light, fluffy rolls.  These are dense, chewy and filling.

I hope you had a wonderful Easter.  I pray that this pandemic is soon brought under control so that we can all enjoy our family gatherings once again.  Until then.....Stay Home/Stay Safe/Stay Well.

#bread, #rolls, #hotcrossbuns, #Easter, #holidaybaking,

Breads, Rolls, Buns, Holidays

English

Yield: 12 servings

Author: Wendy Klik

Sourdough Hot Cross Buns

These Hot Cross Buns begin with a mixture of sour dough starter, flour, brown sugar and water that you allow to double before continuing with the recipe. They are spicy, fragrant and delicious.

Ingredients:

Starter and Fruit

• .35 oz. active sourdough starter
• 2.82 oz. all purpose flour
• .71 oz. brown sugar
• 1.41 oz. water
• 1/4 c. raisins
• 1/4 c. dried cranberries
• 1/2 c. rum

Dough

• 1 c. whole wheat flour
• 2 c. all purpose flour
• 3/4 c. light cream
• 2 T. brown sugar
• 2 eggs
• pinch of salt
• 2 T. orange juice
• 1 t. lemon zest
• 1/4 t. cinnamon
• 1/4 t. cloves
• 1/4 t. ginger
• 1/4 t. cardamom
• 1/4 t. nutmeg
• 2 T. butter, room temperature
• 1/4 c. raisins
• 1/4 c. dried cranberries
• 1/2 c. rum

Glaze

• 1 c. powdered sugar
• 1-2 T. orange juice

Instructions:

How to cook Sourdough Hot Cross Buns

Starter and Fruit

1. Combine the sourdough starter, flour, sugar and water in a small bowl.  Set aside overnight or for a few hours until doubled.
2. Place the raisins and cranberries in a second small bowl.  Cover with rum and set aside.

Dough

1. Whisk together the cream, juice, 1 egg, salt, sugar, spices and zest.  Set aside.
2. Place the flour into the large bowl of a stand mixer fitted with the paddle attachment.   Add the risen starter and mix on low speed until combined.  Gradually add the cream mixture.  When combined, switch to the dough hook and knead on medium speed for 8-10 minutes.  Add the room temperature butter and knead for another 3 -4 minutes.   Drain the fruit and allow to knead into the dough until incorporated throughout.  
3. Set the dough in a warm draft free area and allow to rise for a few hours.  It will nearly double in size.
4. Punch down the dough and divide it into 12 equal pieces.  Roll each piece into a ball and place into a 9x13" baking pan that has been treated with baking cooking spray.  Cover with plastic wrap that has been treated with baking spray and let rise until double in size.  This took about 6 hrs for my dough.  
5. Whisk the remaining egg with a teaspoon of water and brush over the rolls.  Bake in a preheated 375* oven for 15-20 minutes, until golden brown.
6. Remove from oven and let cool in pan.

Glaze

1. Whisk together the powdered sugar and juice, a little at a time until pourable but thick.  Drizzle in a cross over the cooled buns.

Calories
251.05

Fat (grams)
6.12

Sat. Fat (grams)
3.09

Carbs (grams)
44.95

Fiber (grams)
1.99

Net carbs
42.96

Sugar (grams)
17.91

Protein (grams)
5.32

Sodium (milligrams)
52.01

Cholesterol (grams)
44.94

https://adayinthelifeonthefarm.blogspot.com/2020/04/hot-cross-buns-breadbakers.html

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