Dissolve 1 tsp of the caster sugar in 50ml of tepid water. Add the dried active bakers yeast and mix thoroughly. After 5-10 mins it should start to froth on the top at which point it is ready to use.
Melt the butter in a pan over a low heat.
Meanwhile add the strong bread flour, remaining caster sugar, spices, grated zest and salt to a large bowl and mix together.
Add the sourdough and activated yeast to the bowl along with the lightly beaten egg and mix.
Add the melted butter along with 150ml milk and slowly bring the mixture together. Add more milk, a little at a time, as necessary. The dough should be moist and sticky, but not wet.
Knead the dough for 10 mins incorporating the dried fruits and candied peel a handful at a time.
Return the dough to a lightly greased bowl, cover with cling film and leave somewhere warm to prove for 2 hrs (or until approximately doubled in size). (The enriched dough rises slowly, and may not quite double in size.)
Knock the dough back, kneading lightly for 5 mins, then return to the bowl, cover and leave for a second prove for 1½ – 2 hrs. Again, we are looking for an approximate doubling in size.
Return the dough to a lightly greased bowl, cover with cling film and leave somewhere warm to prove for 2 hrs (or until approximately doubled in size). (The enriched dough rises slowly, and may not quite double in size.)
Knock the dough back, kneading lightly for 5 mins, then return to the bowl, cover and leave for a second prove for 1 1/2 – 2 hrs. Again, we are looking for an approximate doubling in size.
Turn the dough out and divide into 12 equal balls
Arrange the balls close to each other on baking trays lined with baking paper.
Cover with a plastic bag, making a little tent to ensure the dough isn’t being squashed. Return to the warm proving place, to rise for 45-60 mins.
Pre-heat the oven to 200C (~400F)
Make the paste for the cross by mixing equal parts (75g/75ml) plain flour and water. If it feels a little too stiff add a drop more water.
Transfer the paste to a piping bag (or plastic food bag with the corner snipped off), then pipe a cross on top of each bun.
Bake the buns in the middle of the pre-heated oven for 15-20 mins. They are ready when golden brown, plump and fragrant.
While the buns are baking heat 2 tbsps of golden syrup in a pan over a low heat.
As soon as you remove the baked buns from the oven generously glaze each bun with the hot syrup using a brush.
Leave to cool (slightly!) on a wire rack then sample the delicious hot buns with cold butter, jam, cheese or whatever takes your fancy!
Enjoy your hot cross buns!
