This sourdough recipe is easy to make and super tasty!
Easter was not long ago and I made several batches of sourdough hot cross buns That recipe here and while they were delicious they were time consuming and a little “Sourdoughy” is that a thing?
I love sourdough but sometimes I want the goodness of fermented food but the taste and feel of soft white bread.
This is a new family fave!
In both texture and taste. You would never know they were sourdough, while the beautiful rise and ferment is just as delightful as ever.
Now these aren’t hot cross buns, simply because I was far to lazy to pipe a cross on top, that and my recipe is much easier, no rubbing of butter, and no soaking of fruit.
The speediness and general slap up nature of this recipe does not change the taste, texture or quality, it really is, chuck it in a bowl and forget about it until you are ready to pop them in the oven kinda recipe.
It’s a sourdough recipe, so it needs time to ferment, so prepare your dough the day or night before.
throw all your ingredients in bowl, mix gently and let rise for at least 12 hours, in a warm spot. It’s winter right now where I live, so I place my bowl, covered in a cloth wrap beside my wood stove. It stays there until I am ready to shape the buns in the morning.
This is the dough the following morning, butter chunks still clearly visible. You can gently knead them in before shaping and letting rise for another hour.
Once risen, brush with milk or butter and bake for 30 minutes. We don’t wait, as soon as they are out of the oven we slather them in butter and enjoy with a pot of tea .
You can have fun with this recipe, it’s very forgiving, the cinnamon and nutmeg is to taste, you can omit the sugar or add more. Any nut milk will suffice for cows milk, and for a bread like texture you can add a mix of shortening and butter and as far as sourdough recipes go, its so easy! if your a beginner to sourdough or someone in your house isn’t a fan of the sourdough flavour and you want to sneak in some fermented grain goodness this is one to try!
- 3 cups of plain white flour
- 1 1/2 cups milk
- 1 cup of bubbly active starter
- 100 grams of softened butter
- 1 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
- 1 1/4 cup saltanas, raisins or currants, or mix of either.
- 1/3 cup of raw sugar
- Add flour, starter and milk into a large mixing bowl.
- combine dried fruit with spices and sugar and add to flour mixture.
- add in large chunks, the 100 grams of butter. Note it should be pinchably soft, not melted.
- with your hand, gently knead the ingredients together until the dough is just combined.
- large streaks of butter will be visible throughout dough, don't try and knead these in, just cover with a cloth or cling film and leave to rise for 12 hours in a warm place.
- after 12 hours your dough should have risen, it should be large and fluffy, almost doubled in size.
- place the dough onto a floured surface and gently knead, if there are large chunks and streaks of butter gently incorporate until only small streaks are visible. roll into a log shape and cut into 9 even portions and shape gently into a round shape, it doesnt have to be perfect. place onto a greased 10 by 20 cm shallow pan with small gaps in between. If you don't have space this isnt super important.
- let the shaped buns rise for another 40 minutes to an hour. they should be nice and fluffy and touching each other if there were slight gaps.
- bake at 200 celsius in a fan forced oven for 30 minutes, until nice and brown.
- serve warm with lots of butter and your preference of toppings!
If you would like to soak your fruit thats up to preference. I like a bit of texture in the soft bun so I don't. If you do, add a dash of vanilla to half a cup of hot water and soak for as long as desired.
Mixed peel is also an option, just add a tablespoon or two to the dough.
If you haven’t tried fermenting you own sourdough yet I have a recipe and guide here