Sourdough Hot Cross Buns -

amybakesbread.com

cindy hall

subheading: Levain (1:8:8 at 78ºF takes about 8 to 10 hours):

8 grams ripe, bubbly, active sourdough starter

64 grams all-purpose or bread flour

64 grams water

10 grams granulated sugar

subheading: Sourdough Hot Cross Bun Dough:

120 grams levain ripe, bubbly, active, about ½ cup

240 grams whole milk warmed, about 1 cup

90 grams brown sugar about ½ cup

1 large egg about 50 grams

zest of one orange

535 grams bread flour

6 grams salt about 1 teaspoon

4 grams ground cinnamon about 1 teaspoon

1 gram allspice about ½ teaspoon

1 gram cloves about ½ teaspoon

72 grams unsalted butter softened and reserved to add in during mixing

100 grams currants reserved to add in during mixing

subheading: Egg Wash:

1 large egg

splash of water

subheading: Piping Mixture for the Cross:

40 grams all-purpose flour 4 Tablespoons

50 grams water 4 Tablespoons

subheading: Orange Glaze:

90 grams powdered sugar

20 grams freshly squeezed orange juice use the juice of the zested orange

Directions at amybakesbread.com

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