Makes
2 of each flavour- the recipe makes two flavours
Ready In:
1 hr (plus 1hr30mins proving time)
Good For:
Breakfast, morning tea, afternoon tea, high tea, and ANYTIME!!
Ingredients
- 1.3kg strong white flour
- 600ml warm milk
- 240g mature sourdough starter (well-fed and ready to use)
- 150g caster sugar- for dough
- 10g dried yeast
- 3 eggs
- 13g salt
- 1/2 tsp mixed spice
- 150g softened butter
- 200g dried fruit mix
- 85g soft brown sugar and 20g caster (mixed)- when shaping
- 100g melted butter- when shaping
- 4-5 tblsp lemon curd-when shaping
- zest of 2 lemons-when shaping
- 60g caster sugar-when shaping
- 40g granulated sugar
- 30g icing sugar
- 130g icing sugar (mixed 4tblsp milk to a thin syrup consistency)
- little flour when rolling and shaping
Step by Step Instructions
Step 1
I don’t want to confuse you with the title of this recipe but we are making two flavours of sweet sourdough bun.
One flavour is lemon curd; the other is candied fruit & brown sugar. Both are rolled and glazed, and we use the same dough.
Step 2
We will use a mixing machine and dough hook attachment, but it can easily be made by hand. Add more flour to the recipe if making it without a machine (this is added while kneading- about 100-150g).
Add warm milk, sourdough starter, and yeast to a large mixing bowl. Do half a recipe if you only have a small machine. Leave this to start fermenting for 10mins.
Step 3
Add flour, eggs, salt, spice, and sugar to the yeast mixture.
Place on the machine with a dough hook, and mix at the lowest speed. The dough should start clinging to the dough hook within 5 mins. If the mixture sticks to the base of the bowl (after 5 mins), add more flour to the dough until it starts forming a moist ball of mixture and free from the base of the bowl.
Increase the speed a little (not fast) and mix the dough for 10mins to help knead and form the gluten in the dough.
Mix the dough until it’s soft, elasticated, very stretchy and it is slightly sticky to handle. If it’s too dry, add a little more milk.
Step 4
After kneading the dough we’ll add butter and mix until fully incorporated. This takes about 4-5mins.
Place the dough into a greased bowl, lightly grease the top with oil spray, cover with glad wrap, and leave to bulk ferment in a warm place. This will take 45mins.
Step 5
Once the dough has (almost) doubled in size, it’s ready to shape. Dust the top of the dough with flour and empty onto a clean and lightly floured surface.
Dust the top of the dough and cut it in half, one for each flavour. Cover one of the halves with glad wrap while you prepare the first.
Using a little flour while you do, roll the dough into a rectangle about 50cm long by 30cm wide. If it’s not perfect, it doesn’t matter. Try to have straight corners so every portion will have the same amount of filling.
Step 6
Brush melted butter almost all over the dough. Don’t brush on the far side to help us stick the dough roll when folding.
Scatter the brown sugar mix, and dried fruit all over the buttered dough. Now roll the dough into a cylinder. Try stretching the corners to allow for straight edges as you roll.
Cut the cylinder in half and leave to the side to rest while you prepare the lemon bun. Cover with glad wrap.
Roll the dough into a rectangle as before with melted butter, but use 60g caster sugar instead of the brown mix.
Step 7
Spoon the lemon curd over the dough and spread it all over but not to the far edge. Sprinkle lemon zest over the curd. Using a little flour while we shape, roll the dough lightly so as not to roll all the curd out of the cylinder.
Cut the cylinder in half, and place each onto a lined baking tray. Brush butter over the rolled dough and then sieve a generous amount of icing sugar over each.
Use scissors to cut 7-9 incisions along the top of each. Cover with glad wrap and ferment in a warm area until almost doubled in size. This will take 30-45mins.
This is the one you’ll bake first while the other finishes fermenting.
Step 8
To finish the fruit-flavoured sourdough bun, using scissors, cut halfway into the dough, along the length of each cylinder, and make 8-10 cuts. Pulling lightly, join each end of the dough to form a circle. It will expose the fruit filling. Do this will both pieces.
Brush with butter and scatter with granulated sugar.
Cover with glad wrap and ferment in a warm area until almost twice its original size.
Step 9
When the dough is 10mins away from being ready, pre-heat the oven to 190°C.
Once the lemon curd bun has almost doubled, place it into the oven and put a small bowl of water on the base or bottom shelf of the oven. This helps the bread ‘spring’ and form a nice crust.
After 10mins, swap the shelves (of the bread) to allow for even cooking. Once you have swopped shelves, lower the temperature to 170°C and continue cooking for 10mins.
The bread is cooked when it sounds hollow when flicking its base, it is quite light when compared to pre-cooking weight,
Start cooking the other loaves while you glaze the lemon-flavoured buns.
Cook the fruit-flavoured buns, swapping halfway and lowering the temperature as with the lemon flavoured, lower the oven to 180°C after 10mins of baking and not 170°C.
Step 10
Brush the icing sugar and milk syrup all over the lemon loaves and immediately move them onto a cooling rack. Use a scraper or spatula as you do this. Don’t let it cool on the paper otherwise, it’ll stick.
Do this with the fruit-flavoured buns as soon as they are cooked. Brush with icing liquid, and move off the paper while still warm. Be gentle as you’ll rip the bread if you pull too hard.
Step 11
Allow the bread to rest for at least 10mins before eating or slicing. A super treat!!
The buns can be frozen or stored in an airtight container for up to 48 hours.
Any problems, flick us a message through my socials.
I’d love to see your creation.
For the joy of baking,
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