1/2 cup (100g) active sourdough starter (fed and bubbly) 3/4 cup (240g) whole milk (around 110°F/43°C) 1/2 cup (118g) unsalted butter, melted ...

Hot cross buns are traditionally eaten on Good Friday in the British Isles, Australia, Canada, Ireland, New Zealand, South Africa and some parts of the Americas. The buns mark the end of the 40 ...

Mix the flour and water for the cross into a smooth paste. Spoon the paste into a piping bag or plastic bag with the tip ...

Hot Cross Buns Start to finish: 13 hours (1¼ hours active), plus cooling Makes 12 buns Ingredients: For the dough: 93 grams (⅔ cup) dried currants ⅓ cup bourbon 1 cup buttermilk, room ...

About 1 hour into rising, in a small bowl, beat the egg for the wash until well combined; set aside. In another small bowl, combine the flour and 2½ tablespoons water; whisk until smooth.

To shape the buns, divide the dough into equal pieces, shape each piece into a ball, and place the buns on a parchment-lined baking sheet. Let the shaped buns rise again until puffy, which should ...

This image released by Milk Street shows a recipe for hot cross buns studded with bourbon-plumped currants. Credit: AP/Joe MurphyMakes 12 buns. Ingredients: For the dough: 93 grams (⅔ cup) dried ...

Hot Cross Buns. For the dough: 93 grams (⅔ cup) dried currants. ⅓ cup bourbon. 1 cup buttermilk, room temperature. 1 large egg, plus 1 large egg yolk.

Hot Cross Buns. Start to finish: 13 hours (1¼ hours active), plus cooling Makes 12 buns Ingredients: For the dough: 93 grams (⅔ cup) dried currants ⅓ cup bourbon 1 cup buttermilk, room ...

Hot Cross Buns. Start to finish: 13 hours (1¼ hours active), plus cooling. Makes 12 buns. Ingredients: For the dough: 93 grams (⅔ cup) dried currants. ⅓ cup bourbon. 1 cup buttermilk, room ...