What’s the best flour for Sourdough Hot Cross Buns?

Use bread flour or all-purpose flour with a protein content of at least 11% for the best texture. Bread flour will give your buns a slightly chewier texture, while all-purpose flour keeps them soft and tender. The higher protein content helps in developing gluten, which is essential for the structure and rise. If you want a heartier bun, you can mix in a bit of whole wheat flour, but keep it to about 25% of the total flour to maintain the right texture.

Can you make buns with sourdough dough?

Absolutely! Sourdough adds a delightful depth of flavor to the buns. It requires a bit more patience due to longer fermentation times, but the result is worth it. Ensure your starter is active and bubbly before using it, as this will impact the rise and flavor. If your sourdough starter is sluggish, consider giving it a few extra feeds to boost its activity before baking.

What is the biggest mistake beginners make with sourdough bread?

One common mistake is not allowing enough time for the dough to proof. Sourdough requires patience, and rushing this process can lead to dense, under-risen buns. Make sure to give the dough plenty of time to rise until it’s doubled in size, which may take longer depending on the temperature of your kitchen. Another pitfall is not properly maintaining the starter; it should be fed regularly to stay active and healthy.

Is sourdough healthier than regular bread?

Sourdough can be easier to digest and more nutritious than regular bread. The natural fermentation process breaks down gluten, making it easier on the stomach for those sensitive to gluten (though not suitable for those with celiac disease). Additionally, the lactic acid bacteria in sourdough can help improve mineral absorption and contribute to gut health. It’s also lower on the glycemic index, which means it won’t spike your blood sugar as much as traditional bread.

Delicious Sourdough Hot Cross Buns Recipe

Description

Sweet and spiced buns leavened with sourdough starter.

Ingredients

Scale

25g sourdough starter

75g all-purpose flour (starter)

75g water (starter)

100g raisins

60g orange juice

Zest of 1 orange

450g all-purpose or bread flour

75g soft brown sugar

2 1/2 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground cloves

1/2 tsp allspice

1/2 tsp ground ginger

1/4 tsp ground nutmeg

220g milk

1 large egg

150g active sourdough starter

60g butter, room temperature, cubed

50g all-purpose flour (crosses)

50g water (crosses)

50g granulated sugar

45g boiled water

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Instructions

1. Combine starter ingredients and let rise overnight.

2. Soak raisins in heated orange juice and zest for 20-30 minutes.

3. Mix flour, sugar, spices, salt, egg, milk, and starter into a shaggy dough.

4. Knead in butter, raisins, and juice until incorporated.

5. Perform 4-5 stretch and folds over 2 hours.

6. Let dough rise at 77°F until bulked by 50%.

7. Refrigerate overnight or allow to rise overnight at room temperature.

8. Shape dough into 12 balls, place in a greased dish, and let rise until doubled.

9. Preheat oven to 375°F.

10. Mix flour and water for crosses, pipe onto buns.

11. Bake for 25-28 minutes until golden brown.

12. Mix glaze ingredients and brush over hot buns.

Notes

Use a warm, humid spot for rising dough.

Replace hot water as it cools to maintain rising environment.

Prep Time: 40
Cook Time: 25
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 bun
Calories: 320 kcal
Sugar: 9.4 g
Sodium: 120 mg
Fat: 6.3 g
Saturated Fat: 3.5 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 57.2 g
Fiber: 2.3 g
Protein: 8.1 g
Cholesterol: 35 mg