Easy No Knead Sourdough Hot Cross Buns
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| Serves | 12 buns |
| Prep time | 24 hours, 45 minutes |
| Cook time | 25 minutes |
| Total time | 25 hours, 10 minutes |
| Allergy | Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Easter |
| Region | British |
| By author | Karen Burns-Booth |
Easy No Knead Sourdough Hot Cross Buns - These no-knead sourdough hot cross buns take 24hrs to make, from start to finish, but it's all passive time. I use a mix of Wholemeal Spelt and White Flour for a lovely nutty taste and texture.
Ingredients
- 150g recently fed sourdough starter (Feed it with 90g flour and 90g water 2 to 3 hours before you need to use it)
- 10g sea salt
- 300ml tepid filtered water
- 80g melted butter
- 2 teaspoons mixed spice
- 50g white caster sugar
- 250g Doves Farm organic wholemeal spelt flour
- 250g Doves Farm organic strong white bread flour
- 125g mixed dried fruit and peel
Crosses
- 50g plain flour with water to mix to a stiff paste
Glaze
- 25g white caster sugar mixed with 30ml water
Note
Easy No Knead Sourdough Hot Cross Buns - These no-knead sourdough hot cross buns take 24hrs to make, from start to finish, but it's all passive time. I use a mix of Wholemeal Spelt and White Flour for a lovely nutty taste and texture.
Directions
| Step 1 | 2 to 3 hours before you want to start your sourdough bread, take the starter out of the fridge and feed it with 90g filtered water and 90g strong white bread flour. Mix well, cover with cling film (or a shower cap) and set to one side to start working. After 2 to 3 hours the starter should be frothy and light with lots of bubbles and it may be making a noise, as in singing! It's now ready to use. Put the covered starter back in the fridge until it is needed next time you want to bake. |
| Step 2 | Place the sourdough starter into a large bowl and add the salt, water, melted butter, mixed spice, sugar and both flours. Mix until it has all come together in a rough ball. |
| Step 3 | After an hour, uncover it and with your hands, bring the dough from the outside, and fold it into the middle. Then add the dried mixed fruit and fold them into the dough. Do this for about 15 to 20 times - I find it is easier if I rotate the bowl at the same time. Cover it and set to one side. |
| Step 4 | Do the folding and turning action two or three more times over the next few hours, by this time the dough will be smooth, elastic and sticky. I start this at about 3pm to 4pm and the dough is ready to bulk prove overnight at about 8pm to 9pm. |
| Step 5 | Once the dough is smooth and elastic (see above) and it will have risen by now too, cover with cling film/shower cap and set to one side in a cool place to prove overnight. (I use my pantry which is about 14 degrees C) |
| Step 6 | In the morning, the dough will have risen overnight and you will have a large, round ball of smooth dough that's ready to bake after the buns have been shaped. Pre-heat the oven to 200C/190C Fan/400F/375F Fan/Gas mark 6 and line a large baking tray/sheet with non-stick baking parchment. |
| Step 7 | Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Place the buns onto the prepared baking tray/sheet. Cover the buns with the tea towel and set aside to rest for 5-10 minutes whilst you make the crosses. |
| Step 8 | Mix the flour and water to a stiff paste, but make sure it is thin enough to pipe. Make the glaze too - heat the water and sugar together until the sugar has dissolved and set aside. |
| Step 9 | Pipe a cross on each bun and then bake the buns in the pre-heated oven for 20 to 25 minutes, or until pale golden-brown, and when they are turned over and tapped underneath they sound hollow. As soon as you remove the buns from the oven, brush them with the sugar and water syrup, then set aside to cool on a wire rack. |
| Step 10 | Serve warm, split and spread with butter, or serve toasted, split and spread with butter. The cooked buns can be frozen for up to 3 months; allow 6 hours for them to defrost and serve as above. |
