Slow fermented semi-sourdough hot cross buns

These are generous buns. Slowly fermented, richly spiced, heavy on the fruit and covered in a sticky brown sugar glaze. Great on their own or elevated by toasting and slathering in butter (and because I’m a bit weird.. a smidge of Vegemite… its the salty sweet thing, don’t knock it until you’ve tried it ;)).

Your buns will be available to pick up from String and Salt, 44 Smith Street Warragul, between 10am and 12pm on Saturday 8th April. Please contact me if you need to make alternative pickup arrangements.

Ingredients:

• Organic stone ground bakers flour and premium heritage white flour

• Freshly milled biodynamic rye

• Schulz organic milk

• Organic butter

• Organic/biodynamic sultanas, raisins and currants

• Candied peel

• Eggs from my lovely chickens

• Orange

• Vanilla

• Brown sugar

• String and Salt Hot Cross Bun Spice Blend

• Starter culture (includes biodynamic stone ground rye and white flour)

• Mt Zero Pink Lake Salt

• A touch of yeast

• Organic olive oil