Description
Soft, spiced sourdough discard hot cross buns made with the tangzhong method for extra-fluffy texture that lasts for days. Includes an optional clear gelatin glaze and make-ahead options. Perfect for Easter.
Ingredients
For the Tangzhong:
- 120g (½ cup) milk
- 25g (3 tablespoons) bread flour
For the Dough:
- 1/2 cup (110g) whole or 2% milk, warmed to 100°F–110°F
- 9g (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar
- 2 tablespoons (28g) butter, softened, or neutral oil
- ½ cup (100g) sourdough starter discard, at room temperature
- 325g (about 2½ cups) bread flour or all-purpose flour
- 1 teaspoon (3g) ground cinnamon
- ¼ teaspoon (0.5g) ground cardamom
- 1 teaspoon (5g) fine salt
- 1 cup (120g) dried fruit (raisins, dried cranberries, currants or candied citrus peel)
- Orange juice or warm water, for soaking the fruit
For the Egg Wash:
- 1 large egg
- 1 tablespoon (15g) milk
For the Crosses:
- ¼ cup sourdough discard, at room temperature
For the Gelatin Glaze (optional):
- 1 teaspoon powdered gelatin
- 1 tablespoon cold water
- 2 tablespoons water
- 1 tablespoon granulated sugar
Instructions
- Make the tangzhong. Whisk 120g milk and 25g flour in a microwave-safe bowl until smooth. Microwave 40 seconds, whisk. Continue in 20-second intervals, then 10-second intervals, whisking between each, until the mixture reaches 149°F and looks like a thick pudding. Set aside to cool to room temperature.
- Soak the fruit. Place dried fruit in a small bowl and cover with orange juice or water. Let soak 10 minutes. Drain well and set aside.
- Bloom the yeast. Add warmed milk (100°F–110°F) and yeast to a large mixing bowl. Stir and let sit 5 minutes until foamy.
- Mix the wet ingredients. Add sugar, softened butter, sourdough discard, and cooled tangzhong to the yeast mixture. Mix until incorporated. It's okay if it's lumpy.
- Add the dry ingredients. Add flour, cinnamon, cardamom, and salt. Stir until a shaggy dough forms.
- Knead. Knead 5 minutes by hand or with a stand mixer fitted with a dough hook until a ball forms. The dough will be sticky. If kneading by hand, rub some oil on your hands instead of adding more flour so you don't add excess flour to the rolls.
- Add the fruit. Fold in the drained dried fruit and knead another 5 minutes until all the fruit is evenly distributed and the dough is smooth and elastic.
- First rise. Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot 60–90 minutes until doubled.
- Shape. Punch down the dough and divide into 12 equal pieces (about 74g each). Shape each into a smooth, tight ball by tucking edges underneath and rolling against the counter to create surface tension.
- Second rise. Arrange buns in a greased 9×13-inch pan, spaced about ½ inch apart. Cover and let rise 45–60 minutes until puffy and ever so slightly jiggly when you nudge the pan.
- Preheat oven to 375°F (190°C).
- Egg wash. Beat egg with 1 tablespoon milk. Brush gently over the tops of the risen buns.
- Pipe the crosses. Transfer ¼ cup sourdough discard to a piping bag or zip-top bag with a corner snipped. Pipe a line across each row of buns, then turn the pan and pipe perpendicular lines to form crosses.
- Bake. Bake 20–25 minutes until deep golden brown and internal temperature reads 190°F–195°F.
- Make the gelatin glaze (optional). While buns bake, sprinkle gelatin over 1 tablespoon cold water and let bloom 5 minutes. Combine 2 tablespoons water and 1 tablespoon sugar in a microwave-safe cup, microwave until boiling (about 45 seconds), and stir to dissolve the sugar. Microwave the bloomed gelatin 10 seconds to liquify, then stir into the sugar water until fully clear.
- Glaze. Brush a thin layer of warm glaze over the hot buns immediately out of the oven. The heat helps it set smooth and shiny.
- Cool and serve. Let cool in pan 10 minutes before serving warm.
Nutrition
- Serving Size: 1 roll
- Calories: 211
- Sugar: 15.5 g
- Sodium: 206.2 mg
- Fat: 2.6 g
- Carbohydrates: 42.2 g
- Fiber: 1.6 g
- Protein: 5.8 g
- Cholesterol: 5.5 mg
