Sourdough Hot Cross Buns

Keyword: buns, Easter, sourdough

Servings: 12

576 g all purpose flour
110 g caster sugar
311 ml warm milk this means that you can barely feel the warmth of the milk with your hand
1 egg at room temperature
128 g fresh sourdough starter 15 g 100% leaven, 75 g whole grain flour and 75 g water
50 g unsalted butter melted and cooled
1/2 tsp salt
2 tsp cinnamon powder
2 tsp mixture of allspice, cloves, and nutmeg
zest of 1 orange
210 g sultanas

Combine the flour and sugar. In a separate bowl, mix the milk and egg. Bring the two mixtures together until all the flour is fully moistened. There is no need to knead for long at this stage, and the dough does not need to be smooth yet. Leave it to rest for 30 minutes.
Add the sourdough starter to the dough and begin kneading. After about 10 minutes, add the melted and cooled butter and the salt; a little later, add the spices and zest. Knead for another 10–15 minutes, until the dough becomes smooth and forms a ball. Add the raisins at the end of kneading.
Shape the dough into a ball, cover it with a towel, and leave it in a warm place for 30 minutes. After 30 minutes, perform a stretch and fold. Leave it again for another 30 minutes. Repeat the stretch and fold two more times.
Transfer the dough to a lightly oiled bowl, cover it with a towel, and place it in a warm spot (24°C) for 12 hours. The dough should increase significantly in volume.

Divide the dough into 12 equal pieces. Shape each piece into a ball and place them on a baking tray.
Cover the buns and let them proof in a warm place for 1 to 1½ hours. They should increase in volume by about one and a half times.
Preheat the oven to 200 °C.
Prepare the mixture for the crosses: combine the flour and water until you get a smooth mixture.
Transfer the mixture to a piping bag and cut a 3 mm opening. Slowly pipe the mixture onto the buns, forming a cross on each one. Make sure the crosses sit snugly against the buns.
Bake the buns for 25–30 minutes, or until nicely browned. They should turn a pleasant golden color.

While the buns are in the oven, prepare the glaze: combine the apricot jam and water, warm the mixture, and stir until smooth.
Brush the hot buns with the glaze.