Hot Cross Buns (Sourdough edition)

Ingredients

Recipe makes 18 buns

280g fruit mix (I used raisins)

240g unsalted butter

5g cinnamon

400g milk

1000g flour

200g active starter

50g sugar

20g salt

2 whole eggs

2 egg yolks

5g vanilla

Top cross

75g flour

75g water

Glaze

20g butter

20g apricot jam

Method

1. Rehydrate fruit mix in a bowl of water & set aside

2. Mix together; unsalted butter & cinnamon & set aside

3. Combine in a bowl; warm milk, flour, active sourdough starter, sugar, salt, whole eggs & 2 yolks, vanilla extract & combine to a dough

4. Fold through butter & cinnamon into dough then let rest for 30min (it will be really wet & sticky)

5. Drain the raisins then add to dough

6. Rest until doubled in size, then roll out into 18 buns

7. Let rest again until doubled in baking tins

8. Mix flour & water to make paste for the cross, pipe crosses on buns

9. Bake in oven at 180deg for around 22min

10. Once out of oven, make the glaze, mix your apricot jam & melted butter in a cup and glaze while the buns are hot