Hot cross buns
I had a hankering for hot cross buns the other day, so I made some.
I used Paul Hollywood's recipe from BBC Good Food - https://www.bbcgoodfood.com/recipes/hot-cross-buns - except I used my sourdough starter instead of dried yeast. This obviously meant the proving time was much longer - in fact, I left the dough to prove overnight in the fridge at the end of the first stage, before adding the fruit this morning. Also, since I didn't have apricot jam, I made a basic sugar syrup glaze. And I didn't have an orange to zest, so I used 1/2 tsp of arome panettone instead.
Very pleased with the results - ever so soft and light, not too sweet, with a lovely hint of fruity citrus flavour...
The finished buns:
Piping the cross:
The only thing I would do differently next time is add a little more water to the paste for the cross - it became quite firm after baking.