Hot cross buns with a pre-ferment?

I'm going to make hot cross buns Thursday night for my colleagues at work Friday morning and was wondering whether a pre-ferment like a poolish or a biga would add anything to the flavor and keeping of the buns?

All the recipes I've seen have been straight doughs, but Panatone, I know, often uses a biga or a sourdough starter, even though it's a sweet bread.

Thanks!