Best Sourdough Hot Cross Buns

theclevercarrot.com

Karen Gordon

subheading: For the Dough:

240 g ( 1 cup) milk, whole or 2%

500 g bread flour (I use King Arthur)

50 g sugar (I use organic blonde cane sugar from Costco)

9 g fine sea salt

113 g ( 8 tbsp or 1 stick) unsalted butter, softened, cut into cubes (I use Kerry Gold)

100 g ( ½ cup) bubbly, active sourdough starter

1 large egg ( 50 g)

80 g (about a ½ cup) raisins, roughly chopped

2 tsp pure vanilla extract

1 tsp cinnamon

1 tsp pumpkin pie spice

subheading: For the Glaze:

2 tbsp quality apricot jam (I like Bonne Maman)

Splash of water

subheading: For the Cross:

4 tbsp cream cheese, softened

2 tbsp unsalted butter, softened

1 cup powdered sugar, sifted

6 tsp half-n-half or milk

Directions at theclevercarrot.com

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