Sourdough has many health benefits and today we are going to create homemade sourdough hot cross buns that are perfect for the Easter Season.
Homemade Sourdough Hot Cross Buns Video
HOW TO MAKE AN EASY SOURDOUGH STARTER
In a room temperature glass container mix one cup of all purpose organic unbleached flour (any flour of choice will work but, organic and unbeach it best) with 1 cup of filtered water. Mix flour and water thoroughly, until it feels like a thick paste such as pancake batter.
Cover with a tea towel or cheese cloth and keep in a warm place around seventy degrees.
Twelve hour later remover a 1/2 cup and discard to save to make a discard recipe of feed livestock such as feeding the chicken or pigs.
Fed with additional 1/2 cup of all-purpose organic unbleached flour and 1/2 cup of filter water. Repeat this process for 5 days. On day six and seven fed every twenty-four hours. Your starter should have bubbles and the top will look foam-like.
WHAT ARE SOURDOUGH’S BENEFITS?
Sourdough has many health benefits, filled with many great benefits and an way to grow yeast to rise breads.
Sourdough starter develops from microscopic wild yeast and bacteria that is present in the air.
Probiotics are found in sourdough starter are live microbes that have health benefits that grow naturally within the environment.
Sourdough helps to relegate metabolism, helps relieve allergies, cancer protection and balances the immune system along with reducing inflammation.
Sourdough has been around for centuries as far back as the Egyptians.
This wild yeast is fermented naturally, leavened many breads and desserts. Sourdough adds a tangy, earthy taste to all baked goods and filled with many health benefits.
TIPS ON BEGINNING SOURDOUGH STARTER
- Water quality is important.
- Do not use city water or water that is chemically treated because it will breakdown wild yeast within the sourdough.
- Use filtered water or bottled water.
- Sourdough Starter should be warm but not hot.
- A good starter to be around 70-80 degrees. If your home is cooler place by a fireplace or furnace.
- Check your humidity; because you need a moist starter that is hydrated.
- Cover your sourdough starter with cheese cloth or tea towel, secure with a rubber band. Covering your starter will help to keep pest out and prevent it from drying out.
- Bubbles in your starter is a great sign that your sourdough starter is alive and working.
- Texture of your sourdough starter should be tacky
- Smell of your sourdough starter will be sour.
- Sourdough must be feed daily, or it will go dormant or die.
- If you cannot feed your starter daily because of vacation, cover with an airtight lid and store in the refrigerator.
- When ready to use sourdough starter pull out about twenty-four hours beforehand. Feed your starter and use in twenty-four hours.
History of Hot Cross Buns
Hot Cross Buns have been linked to the Easter Season and traditionally served on Good Friday. This sweet and sticky bun has dried fruit and spices that are delicious when served warm and with melted butter. Linked to Christianity, a symbol of a cross is made on the top of the bun using piped frosting to be reminded of when Jesus was crucified.
Linked as far backed to the twelve-century hot cross buns were a tradition in England and Ireland. Some say these sticky sourdough buns may not even be linked to Christianity. This may or may not be true, but I believe sourdough hot cross buns are a remind of the sacrifice and love we have from Jesus during the Easter Season.
Homemade Sourdough Hot Cross Buns Recipe
- 1/2 cup of freshly fed sourdough starter
- 1/2 cup of warm water
- 2 tablespoons of raw honey
- 1 1/2 teaspoon of sea salt
- 1/4 cup of softened raw butter
- 1/2 cup of warm whole milk
- 2 farm fresh eggs
- \3/4 cup of raisins (Note, you can use currants if you desire)
- 1/2 teaspoon ground cinnamon
- Half teaspoon of cardamom
- 1/2 teaspoon of ground nutmeg
- 3 1/2 cup of organic all-purpose flour
In a mixing bowl combine your sourdough starter, warm water, honey, salt, butter and warm milk and blend well.
Next, crack your eggs and reserve two tablespoons for later. Now add remaining eggs and raisins. Once everything is combined add cinnamon, cardamom and nutmeg.
Slowly, add your flour to your wet mixture; up to three cups.
On a floor surface using the reserve 1/2 cup of flour, remove dough from mixing bowl and kneed form three minutes. Take a glass bowl and grease well.
Add your sourdough hot cross buns dough to the grease bowl; turn until all of the dough is grease on all sides. Cover the bowl with plastic wrap and let rise for an hour and half.
After the first rise remove dough from bowl on to a floured surface. Divide and roll sourdough hot cross buns into twelve to fourteen buns. Line a cast iron skillet with parchment paper and place round buns inside for a second rise.
Cover, the cast iron skillet with plastic wrap and let rise for two hours in a warm place.
Remove plastic wrap, whish reserve egg and brush on to the buns.
In a preheated oven of four hundred degrees bake your sourdough hot cross buns for twenty minutes or until golden brown. Halfway through baking turn cast iron skillet ninety degrees.
Once buns are bake let cool and then frost making a cross on top. Enjoy!
Vanilla Frosting for Sourdough Hot Cross Buns
- 1 cup of shifted powder sugar
- One tablespoon of softened butter
- 1 – 2 tablespoons of whole milk
- 1 teaspoon of vanilla extract
Combine your powder sugar, butter, milk and vanilla extract in your blender until smooth. Add a bit more milk if you do not prefer the consistency.
Take Vanilla Frosting and add to a piping bottle or take a plastic bag and fill. Sip the end of the bag to use to pipe the hot cross buns.
Finally, frost your hot cross buns!