Ingredients
Dough Ingredients
- 2 cups sourdough starter Ensure it's active and bubbly
- 4 cups all-purpose flour
- 1/2 cup sugar Increase for sweeter buns if desired
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 cup mixed dried fruit (e.g., raisins, currants)
- 1/4 cup candied orange peel (optional)
For the cross
- 1/2 cup flour
- water to form a paste
For the glaze
- 1/2 cup apricot jam Heat until melted
Method
Preparation
- In a large bowl, combine the sourdough starter, sugar, melted butter, and eggs. Mix well.
- In another bowl, whisk together the flour, salt, and spices. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Fold in the mixed dried fruits and candied orange peel if using.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Place the dough in a greased bowl, cover it, and let it rise overnight in the refrigerator.
Baking
- The next day, remove the dough and let it come to room temperature. Shape the dough into buns and place them on a greased baking sheet.
- Prepare the cross mixture by mixing flour with enough water to form a paste. Pipe this paste over each bun to create a cross.
- Cover the buns and let them rise for about 2 hours until doubled in size.
- Preheat the oven to 375°F (190°C). Bake the buns for 20-25 minutes until golden brown.
- While the buns are baking, heat the apricot jam until melted and strain.
- Once the buns are out of the oven, brush the top with the warm apricot glaze.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 35gProtein: 4gFat: 6gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 8g
Notes
Serve warm with butter or cream cheese. Store any leftovers in an airtight container for up to three days or freeze for up to three months.
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