Freshly milled whole wheat sourdough hot cross buns/fruit buns - With full shaping demonstration

I have wanted to devise my own hot cross bun recipe for quite some time! This recipe uses plant-based yoghurt and a 'flax egg' instead of the traditional butter, milk and egg combination, which works well for my whole food plant-based style of eating. These are healthy AND delicious! RECIPE *metric measures 400g whole wheat flour (I double milled mine, but this is optional. Just use whatever whole wheat flour you have) 320g / 1.3 cups yoghurt (mine is quite runny, it's homemade from organic soy milk) The 'flax egg' is made with 1 tbsp ground linseeds/flaxseed and 3 tbsp boiling water (about 13g flax and 60g water) 100g / half cup active whole wheat starter (rye starter would be nice too) 50g / quarter to third cup brown sugar 6g / 1 tsp salt One-third teaspoon each of: - dried or fresh orange zest - nutmeg - cinnamon - mixed spice (a common spice mix sold in supermarkets in Australia - it contains coriander, ginger, nutmeg, cassia and cloves) 1 tsp vanilla extract 65g / half cup sultanas/raisins/other dried fruit METHOD - Mix the flour and yoghurt/other liquid and autolyse for 30-60 minutes. Skip the autolyse unless you're using hard wheat flour (mine needs it). In the meantime prepare the other ingredients and make the flax egg. - When ready, mix everything together. I mixed in my stand mixer for 8-10 minutes on speed 2, but you can also mix by hand and then do some stretch and folds through the fermentation period (I've tried this, it works well). - Ferment the dough until almost doubled in volume. This could take 3-8 hours, depending on your starter and your climate. Watch the dough, not the clock. - Once the first rise is done, divide the dough into 12 equal pieces and shape into little rounds. Place on a greased baking tray and cover while they proof. - While the buns are proving, make the flour paste for the crosses. I use about half a cup of sifted whole wheat flour and enough water to make a runny paste. I then put this into a small zip-lock bag to use for piping onto the buns just before baking. - The buns are ready for baking when doubled in size. Buns and rolls can be taken to a fuller proof than bread dough. Preheat your oven to 180°C / 355°F. - Brush some milk over the buns and bake for 30 minutes. - Remove from the oven and brush on the final glaze while they are still hot. This makes them shiny and a bit extra sweet - yum! The final glaze is made with approximately 1/3 cup water and 1 tbsp brown sugar. - Enjoy! Best eaten really fresh, while still warm is even better :) GRAINS I USE These are the main grains I purchase here on the east coast of Australia: Wholegrain Milling Demeter Organic Wheat (grain) https://amzn.to/2NWBKl3 Wholegrain Milling Demeter Organic Wheat (flour) https://amzn.to/3uBfYE8 Wholegrain Milling Demeter Organic Rye flour https://amzn.to/3klUqqA Kialla Organic Wheat (flour is also available) https://amzn.to/3kr7s5X (this is my favourite wheat and the one I used to make this video). As an Amazon Associate I earn from qualifying purchases. MORE VIDEOS Please see my playlist page for links to all of my relevant sourdough bread making videos from this channel and my original channel: /channel/UCozBpyoi-j7plavuZKLIgQg/playlists HOME MILLING All of the flours used in my bread making videos are freshly milled at home using my Mockmill 200. I have been home milling since 2018 and highly recommend the Mockmill range of benchtop stone mills. Customers in both Australia and the USA can receive a 5% discount off the purchase price of a new Mockmill with the use of my promotional code EVERYDAY at: https://vanrooy.com.au/brand/mockmill-grain-mills/ (Australia) https://mockmill.us/ (USA) Elly’s Everyday Mockmill link for international customers outside of Australia and USA: https://mockmill.com/int/?sPartner=101515 No discount is available with this link however I do receive a commission from the sale. Thank you for your ongoing contributions, comments, feedback and support. If you would like to support my work further, please visit my 'Buy Me a Coffee' page here: https://www.buymeacoffee.com/ellyseveryday Thank you and take care, Elly 🌻 Copyright © Elly’s Everyday 2021. All Rights Reserved.

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