by baker Adam Robinson
150g raisins, soaked in boiling water for 30 minutes
25g dried citrus peel, chopped
125g sourdough mother culture
3t mixed spice
75g melted butter
grated zest of 1 lemon
- Mix all the ingredients and tip it into a lightly oiled plastic container. Leave for 20 minutes. Do not knead.
- After the time lapse, return to it and fold it. To fold the dough put your well wetted hands underneath one of the four corners of the dough, lift this corner to stretch it and deposit your stretched corner onto its opposite side. This should be repeated for the other three corners. If a wet dough, you might need to use a plastic scraper to incorporate the bits of flour from the edges of your container back into the bulk of the dough. Try to make sure that there are no lumps and that you have a homogenous mass.
- Repeat folding every 30 minutes, three or four times. You will end up with a transformed, sleek homogenous mass. Cover the dough and put it in the fridge overnight for a long, slow fermentation.
- The next morning, fold your dough as above one more time. Tip the dough out onto a floured surface and divide into 90g lumps.
- Flour your hands, but not the surface. Roll these lumps between the cupped palms of your hands and the work surface to form a smooth ball.
- Lay the balls onto a baking sheet with a 2cm gap between each roll. As they rise, they will touch and this will help keep them soft.
- Preheat your oven to 180°.
- When buns have risen (+- 2 to 3 hours), mix your cross ingredients.
- Pipe gently onto your well risen buns.
- Bake for about 20 minutes.
Eat with butter and thoughts of the road to Calvary.