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Catholic Recipe: Sourdough Hot Cross Buns

    INGREDIENTS

  • 1/2 tablespoon active dry yeast
  • 1/4 cup warm water (105-115 degrees)
  • 1 1/2- 2 cups flour
  • 1/4 cup warm milk (105-115 degrees)
  • 1 cup sourdough starter (see link)
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/3 cup chopped red and green candied cherries
  • 1/4 cup golden raisins
  • Confectioners' Icing (see link)
  • Details

  • Yield: 12 buns
  • Prep Time: 2 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

Feasts

Here's one for sourdough lovers! A sourdough fan myself, I particularly like this recipe because it gives a new twist to an old (Good Friday) tradition. —Kathy Cutler

DIRECTIONS

1. Dissolve yeast in warm water. Set aside for 5 minutes. Combine 1 cup flour, milk, sourdough starter, sugar, salt, butter, vanilla, and yeast mixture in mixing bowl.

2. Add cherries, raisins, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth — about 10 minutes.

3. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double — about 1 hour.

3. Punch down dough. Divide into 12 equal pieces. Shape into balls. Place on greased baking sheet.

5. Cover; let rise in warm place until double — about 30 minutes. Bake in a preheated oven (400°) for 15-20 minutes or until done.

6. Cool on wire rack. Make crosses on top of buns with Confectioners' Icing (see recipe).

Recipe Source: Festive Bread Book, The by Kathy Cutler, Barron's Educational Series, Inc., 1982
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