One a Penny, Two a Penny, Hot Cross Buns!
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- 325 ml Spiced Ale or stout
- 150 g sourdough starter
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp cardamom
- 800 g flour
- 325 g mixed dried fruit (I used raisins, prunes, cherries and cranberries but you use whatever combination you want)
- 175 g mixed peel (candied/crystallized orange and lemon zest)
- 200 ml hot black tea
- 1 large egg
- 50 mg melted butter
- 50 g sugar
- 1.5 tsp salt
- 1/4 cup flour
- 2 TBSP water
- 3 TBSP boiling water
- 3 TBSP sugar
- (I also added 1 tsp orange blossom water, but this is optional)
The night before:
- Mix together the ale, starter, spices and 250 g of flour in a large bowl.
- In a medium bowl mix the dried fruit, mixed peel and hot black tea.
- Cover both bowls and allow to sit on the counter overnight.
In the morning:
- Mix the plumped up fruit, egg and melted butter together in the bowl of an electric mixer.
- Stir in the spiced beer batter.
- Mix in the flour, sugar, and salt and allow to rest for 10 minutes.
- Stretch and fold the dough, cover with a tea towel and let it rest for 30 minutes.
- Stretch and fold the dough, recover, and let it rest for another 30 minutes.
- Stretch and fold the dough, recover, and let it rest for an hour.
- Stretch and fold the dough, recover, and let it rest for 2 hours.
- Weight out 100 g balls of dough (you should get 20), roll them into balls and place on a parchment lined baking sheet so they are almost touching.
- Cover with a tea towel and allow to sit at room temperature for 3-4 hours.
- Preheat the oven to 350F.
- In a small bowl whisk together the flour and water to form a paste and pipe crosses onto the tops of the buns.
- Bake 30 minutes, or until golden brown.
- While the buns are still hot, mix together the boiling water and sugar for the glaze (and orange blossom water, if you want), and brush over the top.
- Allow to cool, Enjoy!
Amount Per Serving: Calories: 498Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 86mgSodium: 413mgCarbohydrates: 51gFiber: 3gSugar: 13gProtein: 6g
(adapted from Lauren Bakes)