|
|
 |
SOURDOUGH HOT-X-BUNS RECIPE
Spicy fruit loaf
"These are the best hot-x-buns I have ever tasted. I am a fussy eater and a good cook, and I have never tasted hot-x-buns so beautiful." Dianne Hill-Harrison Cottesloe WA. Comments at a sourdough bread workshop in Willetton Perth 2003.
With this recipe you make a sponge which you leave to prove for 12 hours before adding the rest of the ingredients and forming the dough into balls. You should find that the addition of molasses and dried fruit will increase the rate of fermentation, causing the dough to rise higher than normal sourdough bread.
INGREDIENTS
Makes 6 buns.
Ingredients for the Sponge
- 1 1/2 cup spelt flour. (1/2 + 1/2 + 1/2 cup.)
- 1/2 cup sourdough starter.
- Water
Ingredients for the Dough
- 2 tablespoon blackstrap molasses.
- 50 gms butter.
- 2 1/2 cups spelt flour.
- 1/4 teaspoon of sea salt.
- 1/4 teaspoon mace.
- 2 teaspoon cinnamon.
- 1/2 teaspoon allspice.
- 1/2 teaspoon 5-spice.
- 1/8 teaspoon cardamom powder.
- 1/8 teaspoon ground cloves.
- 2 teaspoon grated orange peel.
- 2/3 cup currants, sultanas or chopped raisins.
- Water.
INSTRUCTIONS
Make
a Sponge
Mix 1/2 cup flour and the sourdough starter in a bowl with enough
water to form a thick batter. Cover with a cloth and put aside in a warm place
(28C) to prove for 4-5 hours. It should become quite frothy and treble in size.
Add another 1/2 cup of flour and a little water to maintain the consistency of
the batter and put aside to prove for another 4-5 hours. Repeat this step once
more.
Make
the Dough
When the sourdough sponge is ready mix in the molasses and butter.
In a separate bowl mix the salt, spices and orange peel with the flour then mix
it into the sponge with a wooden spoon. Add enough water until the mixture forms
a soft dough. Make the dough as moist as you can, without it being too sticky.
Transfer the dough to a bench-top and knead for 5 minutes, then place the dough
back into the bowl, cover with a plastic bag or cloth and store in a refrigerator
for 12-24 hours.
When you remove the dough from the refrigerator leave it for 10 minutes to warm. Knead the dough for five minutes until the gluten is well formed then flatten it out and spread the dried fruit on top. Fold the dough back onto it self and knead until the dried fruit is evenly distributed. Roll the dough into a log shape then cut into six pieces. Form each piece into a ball and arrange in a well greased and floured 8 x 8 inch baking tin.
Leave the dough to rise in a warm warm place (28-32C) for about 4 hours or until the mixture has trebled in size. Bake at 180C for 40-45 minutes or until a clean knife comes out dry.
NOTES
Making
the 'X'
A glaze may be made from butter, milk and sugar, or from sugar,
gelatin and water.
To make the crosses paint on a flour and water mixture, molasses or butter. If you wish you may mix some molasses with a small quantity of dough. Roll the dough into a sheet and cut out strips of dough. Then lay the strips on top of the dough balls.
Serve the buns while still warm with raw butter from pasture fed cows or Kefir cream.
Make sure the orange peel is organic and has not been waxed.
MEASUREMENTS
1 teaspoon = 5
ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1
cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F.
Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
Culture: probiotic
sauerkraut.
