Sponge:

• ▢ ⅓ cup 100% Sourdough Starter
• ▢ 1 teaspoon Dry Active Yeast
• ▢ ¾ cup + 1 ½ tablespoons Whole milk
• ▢ 1 tablespoon Sugar
• ▢ ¾ cup All Purpose Flour

Final Dough:

• ▢ 3 cups All Purpose Flour
• ▢ ¼ cup Sugar
• ▢ 1 ea Blood Orange zested
• ▢ 1 teaspoon Kosher Salt
• ▢ 6 ½ tablespoon Butter softened
• ▢ 1 Egg
• ▢ ½ teaspoon Allspice
• ▢ 1 cup Currants

For the Crosses:

• ▢ ¼ cup Butter melted
• ▢ 2 ½ tablespoons Milk
• ▢ ½ tablespoon Vanilla Extract
• ▢ ¾ cup Sugar
• ▢ ¼ e Egg beaten
• ▢ 1 cup All Purpose Flour

Simple Syrup

• ▢ ½ cup Sugar
• ▢ ½ cup Water

Prepare Starter:

• This recipe calls for a 100% hydration starter, meaning equal parts flour and water by weight. Ensure your starter is fed and active, having doubled in size, ideally 12 hours before you plan to mix the sponge. A vigorous starter is crucial for the best rise and flavor.

Make the Sponge:

• Gently warm the milk to approximately 95°F (35°C) in a small pot on the stovetop or using a microwave. It should be lukewarm, not hot.
• In a medium-sized bowl, combine all the ingredients listed for the sponge. Mix them thoroughly with your hands until well combined. The mixture will be quite wet and sticky, so using your hands makes the process much easier than a spoon.
• Cover the bowl tightly with plastic wrap and place it in a warm spot in your kitchen. Allow it to ferment until it is visibly bubbly and has expanded, which should take approximately 30 minutes, depending on the warmth of your environment and the activity of your starter.

Mix the Dough:

• While the sponge is developing, take this opportunity to measure out and prepare the remaining ingredients for the final dough.
• In the bowl of a stand mixer, finely zest the blood orange directly into the sugar. Use your fingertips or the back of a spoon to rub the zest into the sugar; this helps release the fragrant oils and infuses the sugar with intense citrus flavor. Add the flour, kosher salt, softened butter, and allspice to the bowl. Finally, add the egg and the prepared sponge.
• Attach the paddle attachment to your stand mixer and mix on low speed until all the ingredients are just combined and a shaggy dough forms. Scrape down the sides of the bowl as needed.
• Switch to the dough hook attachment and continue mixing on medium speed. Knead the dough until it comes together into a cohesive mass around the hook and a “rough window pane” can be achieved. This means that if you pinch off a small piece of dough and gently stretch it, it should form a thin, translucent membrane without tearing immediately. The dough might not be perfectly smooth yet, but it should feel elastic and well-developed.
• Add the currants to the dough. Mix on low speed just until they are evenly dispersed throughout the dough. Be careful not to overmix at this stage to avoid tearing the dough or crushing the currants.
• Scrape the dough into a well-oiled bowl, ensuring it’s lightly coated to prevent sticking. Cover the bowl with plastic wrap and let it proof in a warm spot for 30 minutes. After 30 minutes, perform a series of folds: grab one side of the dough, gently stretch it upwards and then fold it over approximately one-third of the dough. Rotate the bowl 180 degrees and repeat this process with the opposite side. Then, rotate a quarter turn and repeat the folding technique, followed by another 180-degree rotation for the final fold. This technique helps develop gluten and strengthen the dough. You should end up with a neat, tight square packet of dough.
• Admire your dough-folding prowess! Re-cover the bowl with plastic wrap and allow the dough to bulk proof until it has doubled in size. In my kitchen, this usually takes an additional hour or so, but timing can vary based on ambient temperature and starter activity. While the dough is finishing its bulk proof, prepare a 9 x 13-inch baking dish by generously greasing it with cooking spray or butter. (I always opt for butter – because why not add more deliciousness?!)
• Once the dough has successfully doubled and feels light and airy to the touch, gently turn it out onto a very lightly floured surface. Sourdough enriched doughs are often quite manageable, requiring minimal additional flour.
• Divide the dough into 12 equal portions. You can eyeball this for a rustic look, or for precision, weigh each portion to approximately 97g. Shape each portion into a smooth, round bun. Arrange these buns equidistant apart in your prepared baking dish.
• Cover the dish loosely with plastic wrap and place it back in your warm spot for the final proof. This typically takes about an hour, or until the buns look puffy and have nearly doubled in size. As the buns are undergoing their final proof, prepare the cross topping and the simple syrup.

Make the Simple syrup:

• In a small saucepan, combine the sugar and water, stirring gently to moisten all the sugar. Heat the mixture over medium heat, stirring occasionally, until it reaches a rolling boil and the sugar is completely dissolved. Remove the saucepan from the heat and allow the syrup to cool completely.
• This simple syrup can be made weeks in advance and stored in an airtight container in the refrigerator. This recipe makes a bit more syrup than you’ll need for the buns, so save the remainder for sweetening cocktails, coffee, or other baked goods. Making a smaller batch can be tricky as the sugar may not dissolve properly before boiling.

Make the Cross Topping:

• In a small saucepan, melt the butter over low heat. Add the sugar and cook, stirring constantly, until the mixture is bubbly and smooth. Remove from heat and stir in the remaining ingredients (milk, vanilla extract, beaten egg, all-purpose flour) until thoroughly combined. You’ll achieve a thick paste with a texture similar to choux pastry. Allow this mixture to cool slightly before transferring it to a piping bag fitted with a small round tip (or simply snip a tiny corner off a Ziploc bag).
• Preheat your oven to 440°F (225°C).
• Once the buns are fully proofed and ready to bake, carefully pipe the crosses onto the dough. Start by piping all the horizontal lines across the entire pan of buns, allowing the cross dough to dip slightly between each bun. Use kitchen scissors to snip the piping when you reach the end of a row. Rotate the baking dish 90 degrees (a quarter turn) and repeat the piping process for the vertical lines.
• Before baking, use your scissors to cut the cross topping between each individual bun. This ensures that each bun has its own distinct cross. Place the buns in the preheated oven and bake for 10 minutes. After 10 minutes, rotate the pan 180 degrees, then reduce the oven temperature to 350°F (175°C). Continue baking for an additional 10-15 minutes, or until the internal temperature of a middle bun reaches 185°F (85°C) when checked with an instant-read thermometer. If you don’t have a thermometer, insert a cake tester or toothpick into the center; it should come out with clinging crumbs but no wet dough streaks.
• Immediately upon removing the hot buns from the oven, generously brush them with the prepared simple syrup. This creates a beautiful, shiny glaze and adds an extra layer of sweetness.
• While technically they should cool a bit before serving, who can resist these aromatic, warm buns? I say, dig right in and enjoy!

Nutrition