SD discard hot cross buns

SD discard hot cross buns

My stiff starter Etno (50% hydration) got a refresh today after being chilled for over a week so I mixed its discard with ingredients for hot cross buns. I figured I’ll just jot down the weights as I mixed them. The dough was rather sticky but manageable. Think I should reduce a lil bit of milk the next time I make these. 

  • 60g stiff sd discard
  • 360g all purpose flour 
  • 50g whole wheat flour 
  • 40g brown sugar
  • 3g instant yeast 
  • 1/2 tsp ground cinnamon 
  • A pinch of nutmeg
  • A pinch of allspice
  • 1/2 tsp salt
  • 50g unsalted butter, room temperature 
  • 2 tbsp light olive oil 
  • 1 large egg
  • 260g 2% milk
  • 1 tsp vanilla extract/1 packet powder
  • 150g raisins/cranberries (soaked in hot water)
  • Crosses’ paste: 40g flour, 35g water, 20g icing sugar, 1 tsp olive oil 

Egg wash before baking. Then, apricot jam glaze after. 

Hubby says they’re fluffy and tasty, not too sweet. Yay! 😀