Find 2 Example Baking Schedules below!

MAKE THE DOUGH:1. Heat 4 T (57g) butter and 1c (240ml) milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but no hotter than 110 degrees F. If the liquid is too hot, it can kill the sourdough starter. I like to heat and then cool slightly before adding to the dough.

Meanwhile, add 1c (200g) bubbly sourdough starter, 1 egg, and ½ c (120g) sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter.

To the wet ingredients, add 3 ¾ c (525g) flour and 1 tsp (6g) salt and mix again on low speed. Stop to scrape the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes.

The dough will look thick and sticky, like a cake batter. Cover with plastic wrap, a tea towel, or what I like to use – a shower cap, and allow the dough to rest for 30 minutes. This allows the gluten to rest before kneading.

KNEAD:5. While the dough is resting, pour 1 cup of boiling water over 1 cup (150g) of raisins and allow them to soak in a small bowl for about 10 minutes. This will help them to soften and plump up. After soaking, drain the raisins, pat dry, and chop them into small pieces.

After 30 minutes, remove the cover of the dough and add the raisins, orange zest of one orange, 2 tsp (8g) vanilla and 1 tsp (3g) cinnamon, ½ tsp allspice (2g), and ¼ tsp (1g) nutmeg. Knead the dough with the dough hook attachment for 10 – 15 minutes at medium speed.

You’ll know the bread dough has been kneaded completely when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded, is not sticky, but tacky to the touch, and it will pass the windowpane test.

**This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.

Remove the dough and place it in a lightly greased bowl. I like to use butter or olive oil. Cover it again.

BULK FERMENTATION:9. Place the dough in a warm place in your kitchen. The first proof should last about 5-8 hours. The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a colder kitchen, like mine, the rise time will take longer. If your kitchen runs warm, the first rise will take less time. Bulk ferment the dough until it has at least doubled in size.

** A warm spot may be on top of your refrigerator, in a cabinet, or in an OFF oven with the light on.

SHAPE:10. Once the Sourdough Hot Cross Bun dough has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.

BAKE:16. Preheat the oven to 350 degrees F.