Sourdough Hot Cross Buns
Base Recipe by Patrick Ryan of Firehouse Bakery
500g Strong white flour
65g Brown Sugar
5g Ground Cinnamon
5g All spice
5g of vanilla extract
Orange zest - 1 whole!!
200g Stiff starter
1 large egg
65g unsalted butter
200g dried fruit(Marinade with orange and lemon juice with cinnamon and clove overnight) drained and save juice for glazing.
Cross paste - this may need to be adjusted(too hard after baking)?
100g plain flour-Colour or flavour
40g icing sugar
In a mixer Mix all ingredients except butter and fruits, once everything is mixed gradually add the butter, mix until gluten is developed, took about 20 minutes mix on medium to high speed with one 5 minutes rest a total of 25 minutes.
Leave to rest for 1 hour, after resting add fruits by folding onto the dough. Bulk ferment for 8 hours @ 23-24c deg.
After bulk fermentation divide the dough approx 80 - 85g each and shape into a ball placing it onto a prepared tray(with baking paper preferred)
Let it proof/prove for about 9-10 hours @ 24c Deg
Pre-heat oven to 220c deg, add your cross paste when oven is ready, load onto the oven and drop the temperature to 200c deg and bake for 12 minutes, then another 20 to 25 minutes at 180c deg.
Use the left over juice from the fruit marinade and add approx a teaspoon of sugar then mix and brush on top while hot..