Sourdough Hot Cross Buns
AuthorArtiKnead all levain ingredients until combined. Cover and let sit until tripled.
If you use stand mixer: mix levain and all main ingredients except butter and raisins until combined. Autolyse for 30 minutes. Knead dough until cohesive and mostly smooth. Add butter; knead until smooth and elastic (windowpane stage). Slowly knead in raisins. Cover and rest for 2 hours.
{If you do hand mixing: mix levain and all main ingredients except raisins until well-combined. Bulk proof for 3 hours while performing 6 coil folds with 30 minutes intervals. After the last fold, rest dough for 30 minutes. Stretch dough thin on floured surface. Scatter raisins all over dough. Perform lamination by folding sides to the middle. Rest for 30 minutes}
Divide and shape dough into 9 balls; place in greased 8-inch (20 cm) square pan. Cover and let rise until nearly tripled (tops are flush with pan edges). Brush tops with beaten egg.
Bake at 350F/180C for about 30 minutes or until golden brown. Cool until warm, 30 minutes - 1 hour.
Mix all frosting ingredients; place in piping bag. Pipe cross of icing in center of each bun.
Ingredients
Directions
Knead all levain ingredients until combined. Cover and let sit until tripled.
If you use stand mixer: mix levain and all main ingredients except butter and raisins until combined. Autolyse for 30 minutes. Knead dough until cohesive and mostly smooth. Add butter; knead until smooth and elastic (windowpane stage). Slowly knead in raisins. Cover and rest for 2 hours.
{If you do hand mixing: mix levain and all main ingredients except raisins until well-combined. Bulk proof for 3 hours while performing 6 coil folds with 30 minutes intervals. After the last fold, rest dough for 30 minutes. Stretch dough thin on floured surface. Scatter raisins all over dough. Perform lamination by folding sides to the middle. Rest for 30 minutes}
Divide and shape dough into 9 balls; place in greased 8-inch (20 cm) square pan. Cover and let rise until nearly tripled (tops are flush with pan edges). Brush tops with beaten egg.
Bake at 350F/180C for about 30 minutes or until golden brown. Cool until warm, 30 minutes - 1 hour.
Mix all frosting ingredients; place in piping bag. Pipe cross of icing in center of each bun.
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