Who doesn’t love a hot cross bun?! Well actually Jack isn’t the biggest fan but Gemma loves them so set out on a mission to make some zero waste, avoiding the annoying single-use packaging they often come in. We are a little lazy when it comes to baking so left out the crosses as didn’t have a piping bag and didn’t want to buy for just one recipe, hence the no cross!
500g strong bread flour (we used a mix of spelt and strong)
2-3 tsp mixed spice (or we made up our own with nutmeg, ginger, cinnamon and ground cloves)
1/2 tsp ground nutmeg
60g demerara sugar
1 1/4 tsp salt
50g butter cut into cubes
50g mixed peel
1 egg lightly beaten
100 ml sourdough starter (if anyone wants a sourdough starter please email us!)
200 ml warm water
For the glaze
25g demerara sugar
50 ml water
1/2 tsp mixed spice (or own made as above)
Overall time around 24 hrs
Make sure you have recently fed your sourdough starter and its ready to use.
Make the dough by placing the flour and spices into large mixing bowl and stir in sugar and salt. Rub in butter with fingertips, then stir in raisins and mixed peel. Make a well in the centre.
Drop the egg into the well and add the sourdough starter. Add most of the water and mix to a soft, slightly sticky dough, adding the remaining water if needed.
Turn out the dough and kneed gently, until smooth and elastic and no longer sticky. Place in a lightly oiled bowl, turning to coat the dough in oil. Cover and leave in a warm place to rise for about 12hrs.
Next, turn out and lightly knead the dough. Divide the dough into 12 and roll each into a ball. Place on a greased baking sheet. Cover loosely and leave in warmish place for 10-12 hrs / overnight until doubled in size.
Preheat oven to 190 degrees Celsius / 180 fan / gas mark 5
Bake for 20-25 mins until risen and golden.
While the buns are baking you can make the glaze, placing the sugar, water and spice in a pan and heat until sugar dissolves and water evaporated.
Once buns are cooked transfer to wire rack and brush tops with sugar glaze.
Enjoy! Can be frozen for up to 2 months.
Recipe followed found at Recipes Made Easy