Liz's Sourdough Hot Cross Buns

This is a long game recipe! Make sure you pick up your Noosa Sourdough Co. sourdough starter kit a couple of days before you want to eat your hot cross buns. Trust us it will be worth it and your tummy will be happier too.

"Due to the slow fermentation process, traditional sourdough undergoes, the result is an increase in the bioavailability of the bread's vitamins and minerals.

The process also starts the breakdown of protein (including gluten), making sourdough easier to digest."

Liz is the founder and creator of Noosa Sourdough. After tasting her hot cross buns at Easter last year we knew we had to share this recipe with you! Liz's sourdough hot cross buns taste a little like old fashioned Boston Buns with the sugar glaze. Yum!

Happy Easter and Happy Baking! As Liz's Grandma always said, ‘A little bit of what you fancy does you good’!! – Bless her

Ingredients

• 1 x Noosa Sourdough Co Starter Kit
• 580g plain flour
• 440g water
• 200g dried fruit – you can make up a mixture of your own favourites (sultanas, currants, mixed peel, figs, dates, apricots, cranberries etc)
• 1 tsp Vanilla Extract
• 1 tsp Cinnamon
• 1 tspMixed Spice
• 1 tsp Nutmeg
• 1 tsp Ground Ginger
• 10g salt 
• Icing Sugar for the crosses
• 250g sugar + 250g water - boil and simmer for 5 minutes for the glaze

Method:

Follow instructions inside the Kit for REVIVING your Starter. (It will take up to 48 hours so please leave enough time for this process) –

While your Starter is reviving, make sure you scan the QR code, also inside the kit, to receive the master recipe and method instructions.

Follow this recipe and add in the extra fruit and spices.

You may want to add an extra 30g water if your dough feels a bit dry.

Once you reach the point where your dough has been bulking on the bench for about 4 hours, cut into equal portions. I usually make 8 per batch (112.5g each), or you can always make smaller ones (75g each) and get 12 per batch.

Shape into balls and place on a tray, cover and let rest, preferably in the fridge overnight.

Brush buns with an egg wash to enhance that golden colour.

Bake at 240 degrees Celsius for approx. 25-30 minutes until golden and sound hollow when tapped on the bottom.

Brush hot buns with the sugar glaze and let cool…… then ice the crosses on.

Obviously must be eaten warm with a good spread of organic butter!

For more sourdough tips and tricks and videos  here