Sourdough Hot Cross Buns

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I was asked for a sourdough version of hot cross buns. This is the recipe i came up with, inspired by a non-sourdugh recipe in jeffrey hamelman's bread"."

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Steps

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Mix the starter , water and 1 1 / 2 cups flour together and let proof , covered , overnight or 8 to 12 hours.

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In a large bowl , mix proofed starter , butter , milk powder , egg , and sugar together.

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In a small bowl , stir together 1 cup of remaining flour , salt and allspice.

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Add to dough mixture in large bowl.

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Mix well , adding remaining 1 / 2 cup flour if needed and knead by hand until dough is smooth and satiny.

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Pat dough out into a flat shape and spread fruits over dough.

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Fold dough over fruits a couple of times and then knead until the fruits are evenly distributed throughout the dough.

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Cover dough and let it proof until doubled.

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Gently deflate the dough and divide it into 12 equal pieces.

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Shape each piece of dough into a round ball and place on a greased sheet pan.

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Cover rolls and let them proof until almost doubled.

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Bake rolls at 425 degrees for 14 to 16 minutes.

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While rolls are baking , make a simple syrup of 1 / 2 cup sugar and 1 / 2 cup water and bring it to a f.

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Ingredients

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sourdough starter, water, unbleached all-purpose flour, butter, instant dry milk powder, egg, sugar, salt, ground allspice, dried currant, candied orange peel