Hot cross buns is surely a synonym of Easter. You cannot have one without the other. I am not a fan of dried fruit and will rarely eat these or have them in anything however I make an exception for hot cross buns.
As you may already be aware, the long fermentation process used in making sourdough leads to a reduction in the content of fructans in the flour. Sourdough bread has a low FODMAP serving size and can be enjoyed during the elimination phase. Unfortunately other sourdough products have not been tested therefore I cannot guarantee that 1 hot cross bun would be low FODMAP so this recipe is for those of you who have already been through the elimination and reintroduction phases and are now on the personalised phase like myself. The recipe limits the amount of dried fruit to keep these within a safe low FODMAP serving per bun.
- 100g active sourdough starter (feed approximately 8 hours prior to using it)
- 165mls lactose free milk, slightly warm
- 1 tsp caster sugar
- 350g strong bread flour
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp mixed spice
- 70g caster sugar
- ½ tsp salt
- 150mls lactose free milk
- 1 large egg
- 70g soft unsalted butter, cut into 2cm cubes
- 40g currants
- 40g raisins
- 20g sultanas
- 70g mixed peel
- 40g flour
- 45g icing sugar
- ½ tbsp oil
- ½ -1 tbsp of lactose free milk
- 100g sugar
- 100mls water
- 50mls lemon juice
- 1 star anise
- ¼ tsp mixed spice
- ½ tsp vanilla essence
- Mix the flour, spices and sugar together.
- In a separate bowl mix the starter with the slightly warm milk and 1 tsp caster sugar.
- Pour the starter mix into the flour mixture.
- Bind together using your hands or the hook in a food processor. Knead for 6 minutes until the dough is nice and smooth.
- Add the butter in slowly and one piece at a time whilst kneading. Ensure it is well combined before kneading more butter in. Keep kneading until all the butter is incorporated. You should end up with a smooth shiny dough.
- Finally add the salt and dried fruit and knead these in.
- Put the dough in a bowl cover with cling film and leave at room temperature for 12 hours.
- After 12 hours has passed divide the dough into 60g pieces and roll into balls.
- Place on a lined baking tray. Leave a slight gap between the buns.
- Cover and leave at room temperature for another 12 hours.
- Preheat oven to 180C.
- Brush the buns with a egg wash ( 1 egg and tsp of milk).
- Make the cross mixture by mixing the flour, icing sugar oil and milk together. Pipe crosses on each bun.
- Bake for 22-25 minutes.
- While it is baking prepare the syrup. Place all ingredients in a pot and bring to a boil. Remove from the heat.
- Once the buns are ready, take them out the oven and brush them with the syrup.
- Resist temptation to dig in and allow to cool for 15-20 minutes.