★★★★★

by
Chef Lindsey

These Sourdough Hot Crossed Buns are incredibly soft, tender, and infused with the delightful flavors of orange zest, aromatic allspice, and sweet currants. Crowned with a traditional butter-flour cross that bakes into a delightful sugar-cookie-like topping.

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Sponge:

• ⅓ cup 100% Sourdough Starter (active and fed)
• 1 teaspoon Dry Active Yeast
• ¾ cup + 1 ½ tablespoons Whole milk (warm, about 95°F)
• 1 tablespoon Granulated Sugar
• ¾ cup All Purpose Flour

Final Dough:

• 3 cups All Purpose Flour
• ¼ cup Granulated Sugar
• Zest of 1 Blood Orange
• 1 teaspoon Kosher Salt
• 6 ½ tablespoons Unsalted Butter, softened
• 1 Large Egg
• ½ teaspoon Allspice
• 1 cup Currants

For the Crosses:

• ¼ cup Unsalted Butter, melted
• 2 ½ tablespoons Milk
• ½ tablespoon Vanilla Extract
• ¾ cup Granulated Sugar
• ¼ beaten Egg
• 1 cup All Purpose Flour

Simple Syrup (for glazing):

• ½ cup Granulated Sugar
• ½ cup Water

Prepare Starter:

1. This recipe requires a 100% hydration sourdough starter, meaning equal parts flour and water by weight. Ensure your starter is fed and active, ideally having doubled in size, about 12 hours before you plan to mix the sponge. An active starter is crucial for optimal rise and flavor.

Make the Sponge:

1. Gently warm the whole milk to approximately 95°F (35°C) using a small pot on the stove or a microwave. Be careful not to overheat it, as too much heat can kill the yeast.
2. In a medium-sized bowl, combine all the ingredients listed for the “Sponge” section. Mix thoroughly with your hands until well combined and sticky. While a spoon can be used, hands allow for a more efficient and even mix due to the wet consistency.
3. Cover the bowl tightly with plastic wrap and let it rest in a warm place. The sponge should become visibly bubbly and active within about 30 minutes, indicating the yeast and starter are working.

Mix the Main Dough:

1. While the sponge is fermenting, measure and prepare the ingredients for the “Final Dough” section.
2. In the bowl of a stand mixer, zest the blood orange directly into the granulated sugar. Rub the zest and sugar together with your fingertips or the back of a spoon. This process, known as ‘zesting into sugar,’ releases the essential oils from the orange zest, infusing the sugar with intense citrus flavor.
3. Add the flour, kosher salt, softened butter, and allspice to the mixer bowl with the orange sugar. Finally, add the egg and the prepared sponge.
4. Attach the paddle attachment to your stand mixer and mix on low speed until all ingredients are just combined and a shaggy dough forms.
5. Switch to the dough hook attachment. Increase the speed to medium and continue mixing until the dough develops enough strength to form a rough windowpane. This means that if you gently stretch a small piece of dough, you should be able to see light through it without it tearing completely, although it won’t be perfectly smooth at this stage. The dough should gather cohesively around the hook. This kneading develops the gluten, crucial for the buns’ tender texture.
6. Once the dough reaches the rough windowpane stage, add the currants. Mix on low speed until they are evenly dispersed throughout the dough, being careful not to overmix.
7. Lightly oil a clean bowl. Scrape the dough into the bowl, cover it with plastic wrap, and allow it to proof in a warm place for 30 minutes. After 30 minutes, perform a series of folds: grab one side of the dough, gently pull it upwards and stretch, then fold it over approximately one-third of the dough. Rotate the bowl 180 degrees and repeat with the opposite side. Then, rotate a quarter turn and repeat the folding technique twice more. This creates a strong, tight packet of dough and helps develop further gluten structure.
8. Return the folded dough to the bowl, cover with plastic wrap, and let it undergo its bulk proof until it has visibly doubled in size. This typically takes about an additional hour, depending on the warmth of your environment and the activity of your starter. While the dough is proofing, generously grease a 9×13-inch baking dish with butter or cooking spray.
9. Once the dough has doubled and feels light and airy to the touch, gently turn it out onto a lightly floured surface. You’ll find it requires minimal additional flour.
10. Divide the dough into 12 equal portions. For accuracy, you can weigh them; each portion should be approximately 97g. Shape each portion into a smooth ball and arrange them in the prepared baking dish, ensuring they are equidistant to allow for expansion.
11. Cover the dish with plastic wrap and place it back in a warm spot for the final proof until the buns have doubled in size. This usually takes about an hour. During this time, prepare the cross topping and the simple syrup.

Make the Simple Syrup:

1. In a small saucepan, combine the sugar and water for the simple syrup. Stir to combine. Heat over medium heat, stirring occasionally, until the mixture reaches a rolling boil and the sugar has completely dissolved. Remove from heat and allow it to cool.
2. This simple syrup can be prepared several weeks in advance and stored in an airtight container in the refrigerator. This recipe yields more syrup than you’ll need for the buns, so save any extra for cocktails, coffee, or other baking applications. It can be challenging to make a smaller batch as the sugar may not dissolve before it boils.

Make the Cross Topping & Bake:

1. In a saucepan, melt the butter for the cross topping. Add the sugar and cook until the mixture is bubbly and smooth. Remove from heat, then add the remaining ingredients for the cross topping (milk, vanilla extract, beaten egg, and flour), stirring vigorously until a smooth paste forms. It will resemble a choux dough consistency. Allow it to cool slightly before transferring it to a piping bag fitted with a small round tip.
2. Preheat your oven to 440°F (225°C).
3. Once the buns have completed their final proof and are ready for baking, pipe the crosses onto the dough. Pipe continuous lines across the entire pan in one direction, allowing the cross dough to dip slightly between the buns. Use kitchen scissors to snip the cross dough at the end of each row. Rotate the dish 90 degrees (a quarter turn) and repeat the piping process to create the perpendicular lines, forming the traditional cross pattern.
4. After piping, use scissors to cut the cross dough between each individual bun, ensuring each bun has its own distinct cross. This prevents the buns from sticking excessively during baking and makes them easier to separate.
5. Bake the buns in the preheated oven for 10 minutes. Then, rotate the baking dish and reduce the oven temperature to 350°F (175°C). Continue baking for an additional 10-15 minutes, or until an instant-read thermometer inserted into the center of one of the middle buns registers 185°F (85°C). If you don’t have a thermometer, a cake tester or toothpick inserted should come out with clinging crumbs but no wet dough streaks.
6. Immediately after removing the hot buns from the oven, generously brush them with the cooled simple syrup. This adds a beautiful sheen, a touch of extra sweetness, and helps keep them moist.
7. Technically, they should cool slightly before serving, but who can resist? I recommend digging right in and enjoying them warm from the oven!

These Sourdough Hot Crossed Buns are at their absolute best when enjoyed the day they are baked. However, any leftovers can be gently reheated in a warm oven the following day to restore their delightful freshness and tenderness.
The exceptional Cross Topping recipe is adapted from Jeffrey Hamelman’s esteemed culinary guide, “Bread: A Baker’s Book of Techniques and Recipes,” a true bible for bakers.

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