Recipes

Recipe created by @fastslowsourdough

Step 1

Add milk into a mixing bowl and add your leaven. Mix together with your hand, then add flour and mix well. The dough will be quite firm. Cover the bowl with a damp tea towel and leave for roughly 30 minutes.

Step 2

Add the salt, sugar, melted butter, pre-soaked fruit and spices into the dough. Mix, scrunch and knead with your hands until well incorporated — this can take around 5 minutes.

Step 3

Over the next 2 hours, perform 3–4 sets of stretch and folds roughly 30 minutes apart. Once complete, cover with a damp tea towel and leave on the bench for 5–8 hours, or until fermentation is complete.

Step 4

Once fermentation is complete, roll the dough into 60–80g balls depending on your preferred size. Place onto the Wiltshire Champagne Gold Large Baking Tray, leaving 1–2cm between each bun as they will expand. Allow the buns to rest and rise again until at least doubled in size, around 2–3 hours. Place them in a warm spot to speed this up.

Step 5

When the buns are ready to go into the oven, whisk together the flour and water to form a smooth paste for the crosses. Transfer to a piping bag or zip lock bag with a corner snipped off and pipe crosses on top of each bun.

Step 6

Bake in a preheated oven at 180°C for 20–25 minutes. While the buns are baking, mix together the sugar and water for the glaze. As soon as the buns come out of the oven, brush generously with the glaze while still warm.

Step 7

Serve warm with lots of butter and enjoy!