Sourdough Hot Cross Buns
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105-115Â°F)|
|Flour||2 Cup (32 tbs)|
|Warm milk||1⁄4 Cup (4 tbs) (105-115Â°F)|
|Sourdough starter||1 Cup (16 tbs)|
|Unsalted butter||2 Tablespoon, softened|
|Vanilla extract||1⁄2 Teaspoon|
|Chopped red and green candied cherries||1⁄3 Cup (5.33 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Confectioners icing||1 Tablespoon|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Combine 1 cup flour, milk, sourdough starter, sugar, salt, butter, vanilla, and yeast mixture in mixing bowl.
2 Add cherries, raisins, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
3 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
4 Punch down dough. Divide into 12 equal pieces. Shape into balls. Place on greased baking sheet.
5 Cover; let rise in warm place until double€”about 30 minutes. Bake in a preheated 400°F oven 15€”20 minutes or until done.
6 Cool on wire rack. Make crosses on top of buns with Confectioners' Icing.