SOURDOUGH HOT CROSS BUNS
I was asked for a sourdough version of hot cross buns. This is the recipe I came up with, inspired by a non-sourdugh recipe in Jeffrey Hamelman's "Bread".
Provided by Donna M.
Categories Sourdough Breads
Time 14h16m
Yield 12 buns, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix the starter, water and 1 1/2 cups flour together and let proof, covered, overnight or 8 to 12 hours.
- In a large bowl, mix proofed starter, butter, milk powder, egg, and sugar together.
- In a small bowl, stir together 1 cup of remaining flour, salt and allspice.
- Add to dough mixture in large bowl.
- Mix well, adding remaining 1/2 cup flour if needed and knead by hand until dough is smooth and satiny.
- Pat dough out into a flat shape and spread fruits over dough.
- Fold dough over fruits a couple of times and then knead until the fruits are evenly distributed throughout the dough.
- Cover dough and let it proof until doubled.
- Gently deflate the dough and divide it into 12 equal pieces.
- Shape each piece of dough into a round ball and place on a greased sheet pan.
- Cover rolls and let them proof until almost doubled.
- Bake rolls at 425 degrees for 14 to 16 minutes.
- While rolls are baking, make a simple syrup of 1/2 cup sugar and 1/2 cup water and bring it to a full boil,stirring occasionally, then remove from heat.
- As soon as rolls come out of the oven, brush each roll top and sides, with syrup.
- When rolls cool, pipe a cross shape on top with a simple powdered sugar icing.
Nutrition Facts : Calories 205.9, Fat 5.1, SaturatedFat 3, Cholesterol 29.7, Sodium 187.7, Carbohydrate 35.6, Fiber 1.5, Sugar 11.1, Protein 4.7
SOURDOUGH HOT CROSS BUNS
Enjoy baking sourdough bread? Then you have to give these hot cross buns a go. They take more effort, but the result is some of the best buns you'll ever taste
Provided by Barney Desmazery
Time 1h5m
Number Of Ingredients 10
Steps:
- Before you start, ensure the sourdough starter is very bubbly (if it's not, feed it and wait until 1 tsp of the starter floats in warm water). Tip 200g of the starter into a large bowl with all but 2 tbsp of the egg, the milk, flour, sugar, cinnamon, mixed spice, orange zest and raisins. Mix with your hands until you have a shaggy dough (all the flour should be mixed in). Or, do this in a stand mixer fitted with a dough hook. Cover with a clean, damp tea towel and leave to prove for 30 mins. Cover the rest of the sourdough starter and keep chilled.
- Work the butter and 1 tsp salt into the dough by squashing it in using your hands. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy (again, this can be done in a stand mixer fitted with a dough hook). Form the dough into a ball, then return it to the bowl. Cover and leave somewhere slightly warm for 3-4 hrs to prove until the dough has almost doubled in size.
- Tip the dough onto a floured work surface and knead briefly, then divide into 12 pieces, about 100g each. Roll the pieces into balls and arrange on a baking tray lined with baking parchment, leaving some room between each. Cover with a clean, damp tea towel, then leave to prove again for 2-3 hrs at room temperature until doubled in size, or chill overnight (this will result in better flavour and a neater shape).
- If the buns have been chilled, remove from the fridge 1 hr before baking. Heat the oven to 200C/180C fan/gas 6. Brush the buns with the reserved egg. Tip the remaining starter into a piping bag fitted with a small nozzle, and pipe crosses onto the buns. Bake for 20-25 mins until light brown. Leave to cool slightly and serve warm, or cool completely. Best eaten on the day, but will keep for two days in an airtight container.
Nutrition Facts : Calories 343 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.09 milligram of sodium
HOT CROSS BUNS
Making these sweet, currant-dotted buns is one of our favorite Easter traditions. Topped with a simple citrusy glaze, they're as pretty as they are delicious.
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield A dozen buns
Number Of Ingredients 18
Steps:
- Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes.
- Whisk the butter, egg yolk and vanilla into the yeast mixture.
- Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick, shaggy, and slightly sticky dough. Stir in currants. Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball.
- Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic, and note the time to help you keep track.)
- To form the rolls: Butter a 9 by 14-inch baking pan. Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches. Divide the dough into 12 equal portions, about 2 ounces each, with a pizza wheel or bench scraper. (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 3 equal-sized rolls.)
- Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
- Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F.
- Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 25 minutes.
- For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice buns in a thick cross shape over the top of the warm buns.
SOURDOUGH BURGER BUNS
Fantastic sourdough buns for sandwiches! I posted this recipe in the forums and Akillian made them and posted her picture. Don't they look awesome?
Provided by Donna M.
Categories Sourdough Breads
Time 5h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Stir together all ingredients except flour.
- Add flour, mixing until it comes together enough to be turned out and kneaded.
- Knead until dough is smooth and satiny (this can be done on a mixer or bread machine, if preferred).
- At this point dough may be refrigerated up to 24 hours for a more flavorful bread. Bring dough back to room temperature before contiuing with shaping.
- Let dough rest for 15 or 20 minutes and then roll it out to 1/2" thick.
- Cut with a 4" round cutter.
- Cover and let rise until doubled in bulk.
- Bake at 350°F for 15 to 18 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 248.6, Fat 6.5, SaturatedFat 3.5, Cholesterol 60.1, Sodium 354.9, Carbohydrate 39.7, Fiber 1.3, Sugar 3.3, Protein 7
CHEF JOHN'S HOT CROSS BUNS
Real hot cross buns have the cross baked into them, not piped on afterwards. These are studded with rum-soaked currants. I based my recipe on one I found on Anson Mills' web site.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h15m
Yield 16
Number Of Ingredients 18
Steps:
- Place currants in a small bowl. Heat rum until steaming in a small pan and pour over currants to soften them, about 2 hours. Drain; reserve liquid for another use.
- Whisk warm milk, 1/4 cup flour, and yeast together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
- Flatten dough into a large oval about 1/2 inch thick. Sprinkle currants evenly over surface of dough. Fold dough into thirds. Turn and fold into thirds again. Reshape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
- Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Flatten out dough into an even shape. Divide into 16 equal pieces using a bench scraper.
- Line a baking sheet with a silicone mat.
- Roll each piece of dough into a round ball. Arrange evenly on prepared baking sheet. Let rise 15 minutes.
- Mix 1/4 cup water and 1/3 cup flour together in a mixing bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer mixture to a piping bag.
- After buns have risen 15 minutes, pipe a cross on top of each. Let rise until doubled from original dough balls, another 15 or 20 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Transfer pan to preheated oven. Bake until golden brown, about 15 minutes.
- Combine 1/4 cup sugar and 3 tablespoons water in a pan over medium heat. Bring to a simmer and cook until sugar dissolves and mixture starts to thicken, or until it reaches a temperature of 225 degrees F. Remove from heat.
- Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 30.4 g, Cholesterol 25.9 mg, Fat 6.1 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 3.5 g, Sodium 118.7 mg, Sugar 9.2 g
More about "sourdough hot cross buns recipes"
SOURDOUGH HOT CROSS BUNS RECIPE - LITTLE SPOON FARM
From littlespoonfarm.com
5/5 (2)Calories 353 per servingCategory Side Dish
- 8 PM Feed starter: 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
- 7:30 AM Melt butter: In a small saucepan, melt the butter, milk, sugar and salt together over low heat. Allow it to cool down to room temperature.
SOURDOUGH HOT CROSS BUNS - FARMHOUSE ON BOONE
From farmhouseonboone.com
4.7/5 (11)Total Time 12 hrs 50 minsCategory SourdoughCalories 248 per serving
SOURDOUGH HOT CROSS BUNS - (DELICIOUS) WELL NOURISHED
From wellnourished.com.au
SOURDOUGH HOT CROSS BUNS - SOMEBODY FEED SEB
From somebodyfeedseb.com
SOURDOUGH HOT CROSS BUNS - SCOTLAND THE BREAD
From scotlandthebread.org
MOCHA CHOCOLATE CHIP SOURDOUGH HOT CROSS BUNS - DISH 'N ...
From dishnthekitchen.com
SOURDOUGH HOT CROSS BUNS - COOK TIL DELICIOUS
From cooktildelicious.com
CLASSIC SOURDOUGH HOT CROSS BUNS - PADDOCK 2 PIXEL
From paddock2pixel.com
LITURGICAL YEAR : RECIPES : SOURDOUGH HOT CROSS BUNS ...
From catholicculture.org
SOURDOUGH HOT CROSS BUNS – BULMER FOOD
From bulmerfood.com
SOURDOUGH HOT CROSS BUNS – LIVING BREAD BAKER
From livingbreadbaker.com
SOURDOUGH HOT CROSS BUN RECIPE - THE FLAVOR BELLS
From theflavorbells.com
BEST HOT CROSS BUNS RECIPE - HOW TO MAKE CLASSIC HOT CROSS ...
From thepioneerwoman.com
HOT CROSS BUNS (SOURDOUGH VERSION) - THE FOODLOON
From thefoodloon.com
SOURDOUGH HOT CROSS BUNS - FARMHOUSE KITCHEN
From farmhousekitchen.co.nz
SOURDOUGH HOT CROSS BUNS - FARE ISLE
From fareisle.com
SOURDOUGH HOT CROSS BUNS RECIPE - HOW TO MAKE ... - FOOD52
From food52.com
EASY HOT CROSS BUNS - KING ARTHUR BAKING
From kingarthurbaking.com
SOURDOUGH HOT CROSS BUNS - FOOD NEWS
From foodnewsnews.com
SOURDOUGH HOT CROSS BUNS | NO REFINED SUGAR
From piwakawakavalley.co.nz
SOURDOUGH HOT CROSS BUNS - COMMUNITY RECIPES | SHIPTON ...
From shipton-mill.com
SOURDOUGH HOT CROSS BUNS RECIPE WITH CRAISINS AND ...
From modernharvest.ca
SOURDOUGH HOT CROSS BUNS RECIPE - BAKING MAD
From bakingmad.com
FALLING IN LOVE WITH SOURDOUGH HOT CROSS BUNS | RECIPE
From myvintagecooking.com
SOURDOUGH HOT CROSS BUNS - BAKED
From baked-theblog.com
SOURDOUGH HOT CROSS BUNS | FIG JAM AND LIME CORDIAL
From figjamandlimecordial.com
HOT CROSS BUNS: EASY, NO-KNEAD RECIPE | MOORLANDS EATER
From moorlandseater.com
TRADITIONAL HOT CROSS BUNS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SOURDOUGH HOT CROSS BUNS - A KNEAD TO BAKE
From akneadtobake.com
BEYOND THE PLATE COOKBOOK AND SCRUMPTIOUS SOURDOUGH HOT ...
From mydailysourdoughbread.com
SOURDOUGH HOT CROSS BUNS - SOURDOUGH COMPANION
From sourdough.com
EASY NO KNEAD SOURDOUGH HOT CROSS BUNS - LAVENDER AND LOVAGE
From lavenderandlovage.com
VEGAN SOURDOUGH HOT CROSS BUNS - STRIPPED BARE FASHION
From strippedbarefashion.com
SOURDOUGH HOT CROSS BUNS - RECIPES MADE EASY
From recipesmadeeasy.co.uk
SOURDOUGH HOT CROSS BUNS - THE SOURDOUGH CLUB
From thesourdoughclub.com
HUGH'S SOURDOUGH HOT CROSS BUNS - RIVER COTTAGE
From rivercottage.net
HOW TO MAKE SOURDOUGH HOT CROSS BUNS - FOOD52
From food52.com
SOURDOUGH HOT CROSS BUNS - IZY HOSSACK - TOP WITH CINNAMON
From topwithcinnamon.com
SOURDOUGH HOT CROSS BUNS [RECIPE + VIDEO TUTORIAL ...
From butteredsideupblog.com
SOURDOUGH HOT CROSS BUNS RECIPE - STEP BY STEP - HOME ...
From homegrownhappiness.co.nz
SOURDOUGH HOT-CROSS BUNS - MOTHER EARTH NEWS
From motherearthnews.com
SOURDOUGH HOT CROSS BUNS - NOURISHING JOY
From nourishingjoy.com
#course #preparation #occasion #sourdough #breads #holiday-event #easter #rolls-biscuits #yeast #brunch #equipment #technique
You'll also love