Sourdough Hot Cross Buns
Prep: 35 mins + rising time | Cook Time: 23 mins | Course: Baked Goods | Yield: 15 Rolls
Tender sourdough hot cross buns with raisins or craisins, orange zest, cinnamon, and cardamom. Delicious! Inspired by Chungah of Damn Delicious https://damndelicious.net/2023/03/10/hot-cross-buns/
1 cup orange juice
1 cup raisins or craisins
4 cups flour
½ cup brown sugar
1 orange zested and juiced
1 Tbsp cinnamon
1 tsp cardamom
1 tsp salt
¾ cup milk
½ cup sourdough starter
6 Tbsp butter, softened
2 eggs
1 tsp vanilla
For the Cross:
½ cup flour
6 Tbsp water
2 Tbsp butter, softened (for brushing)
Measure flour, brown sugar, and orange zest in a mixing bowl.
Juice the orange into a measuring cup and add orange juice to measure one cup. In a 2-quart measurer or microwave-safe mixing bowl, microwave orange juice and raisins or craisins for 1 ½ minutes to plump. Let soak for at least 10 minutes.
Add cinnamon, cardamom, and salt to the flour bowl. Mix softened butter in until incorporated, then strain orange juice off of the raisins or craisins, and mix in the plumped fruit (reserve the orange juice for another use such as a cocktail). Stir in milk, sourdough starter, eggs, and vanilla. Mix on moderate speed for 3-5 minutes or until smooth and elastic.
Transfer to a non-metallic bowl and cover with plastic wrap overnight.
Butter or spray oil a 9.13 baking dish and set aside. Transfer the dough to a lightly floured rolling surface and roll into a 15” rope. With a bench scraper or knife, slice into 15 equal sized discs. Roll each disc Into a ball and place in the prepared baking dish. Cover with a dish towel and allow to rise for 30-60 minutes. Meanwhile mix flour and water for the cross together in a mixing bowl.
Preheat oven to 350*. Scrape the cross mixture into a plastic bag (or piping tube) and snip the corner. Pipe a large thick cross over each roll. Bake for 22-25 minutes or until the internal temperature is 190 degrees when tested with an insta-thermometer. Brush warm rolls with butter.
