The sourdough hot cross buns I did last year were delicious… so I’m doing them again!

As with last year there’s a plain sodo batch, and an apple version for the rye sourdough.

Wow – that’s a full bowl for the sodo version…

Anyway… autolyse… stretch fold, rise in proofer… blah blah blah: it’s just bread :) Hehe I do like that I now consider any form of bread just… easy bread. Two years ago… I had no idea how to do bread, and was scared of any bread recipe!

Anyway: make into buns, proof in the top oven while the the main oven heats up. Then cross them.

Bale at 200C fan for 20 mins.

Then glaze with jam, plum in this case due to a lack of the normal apricot, and they start to look like proper hot cross buns!

And very similar for the rye & apple version.

Served with posh butter from Crystal Palace Food Market.

Mmm… fattening.