Good Friday demands good sourdough Hot Cross Buns and not those pappy ones from the supermarket.
These buns are based on a recipe by "SourDom" on the ever helpful Sourdough Companion blog:
So we're up at the crack of dawn to take the dough out of the fridge and shape the buns. It is a bright morning heralding the Easter weekend holiday, and the buns are ready for their final rise.
In the afternoon, we return from a walk along the river just in time to slide the buns into the oven and stir together the sugar and water for the glaze when they emerge.
Four o'clock: buttered hot cross buns and tea in the garden in the sunshine.
Happy Easter!
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