These hot cross buns are from Jeffrey Hamelman’s “Bread” recipe. It has an interesting sponge, which the flour to milk ratio is 1:5, with some yeast and sugar, waited until the size is 3-4 times bigger. The sponge lookes like expired milk after fermentation.
The bread texture was fluffy too. This was the first time I tasted a “fluffy bread” and I love the texture. This bread is soft, very spicy, and has lots of dried fruits. It’s the best hot cross buns I ever had.
Fermented flour, milk, yeast & bit of sugar:
Lots of dried fruits and peels:
Recipe: “Bread” by Jeffrey Hamelman (you can find the recipe from the internet easily)