Tangy Easter Delight: Sourdough Hot Cross Buns with a Twist

Sourdough Hot Cross Buns: A Tangy Easter Treat

Sourdough hot cross buns are a traditional Easter treat that is enjoyed by many around the world. These buns are made with a sourdough starter, which gives them a slightly tangy flavor. They are also typically studded with raisins or currants, and they are often topped with a cross-shaped glaze.

Sourdough hot cross buns are relatively easy to make, but they do require some time to rise. The sourdough starter must be fed and allowed to rise for several hours, and then the dough must be allowed to rise for another hour or two before it is baked.

The result is a delicious and flavorful bun that is perfect for Easter breakfast or brunch. Sourdough hot cross buns are also a great way to use up leftover sourdough starter.

How to Make Sourdough Hot Cross Buns

Ingredients:

* 1 cup sourdough starter
* 3 cups all-purpose flour
* 1 cup warm water
* 1/2 cup sugar
* 1 teaspoon salt
* 1/2 cup raisins or currants
* 1/4 cup melted butter
* 1 egg
* 1/2 cup milk
* 1/4 cup glaze (recipe below)

Instructions:

1. In a large bowl, combine the sourdough starter, flour, warm water, sugar, salt, raisins or currants, melted butter, egg, and milk.
2. Stir until all of the ingredients are combined.
3. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
4. Once the dough has risen, punch it down and divide it into 12 equal pieces.
5. Shape the pieces of dough into buns and place them on a greased baking sheet.
6. Cover the buns with plastic wrap and let them rise in a warm place for another hour, or until they have doubled in size.
7. Preheat the oven to 375 degrees Fahrenheit.
8. Brush the buns with the glaze and bake them for 20-25 minutes, or until they are golden brown.
9. Let the buns cool before serving.

Glaze Recipe:

* 1/2 cup water
* 1/4 cup sugar
* 1 tablespoon cornstarch
* 1 teaspoon vanilla extract

Instructions:

1. In a small saucepan, combine the water, sugar, and cornstarch.
2. Bring the mixture to a boil over medium heat, stirring constantly.
3. Reduce the heat and simmer for 1-2 minutes, or until the mixture has thickened.
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. Let the glaze cool slightly before using.