Sourdough Hot Cross Buns Food

SOURDOUGH HOT CROSS BUNS

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.

SOURDOUGH HOT CROSS BUNS

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.

SOURDOUGH BURGER BUNS

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.