Feed the Sweet Stiff Starter
In a small bowl or clean jar, mix the active starter, flour, water, and honey until a stiff dough forms. It should feel like a soft dough ball, not pourable.Cover loosely and let it rise in a warm spot until:This step is important because a properly fermented starter will give your buns a better rise and softer texture.slightly domed on topexpanded in size (about 1.5–2x)smells mildly sweet, not overly sour
Soak the Dried Fruit
Place your dried fruit in a small bowl and cover with warm orange juice. Let it sit for 15–20 minutes.
Mix the Dough
In the bowl of a stand mixer, combine: milk, sweet stiff starter, sugar, and egg.Mix until smooth and the starter is broken up.Add: bread flour, salt, cinnamon, nutmeg.Mix until a shaggy dough forms. The dough may look slightly rough at this stage—that’s normal.Let the dough rest for 20–30 minutes. This rest period helps hydrate the flour and makes it easier to develop gluten.
Develop the Dough
Attach the dough hook and begin mixing on medium speed for 5 minutes. Add the softened butter gradually, allowing it to fully incorporate before adding more.Continue mixing for 15–25 minutes. (let the mixer rest if it gets too hot)This step takes patience, but it’s key for soft buns. You’re looking for: smooth, elastic doughdough that wraps around the hook, slightly sticky dough (not dry or stiff)You want it to pass the window pane test!If your dough feels too stiff at this stage, add 1 tablespoon of milk at a time until it softens.
Add the Dried Fruit
. Drain the fruit well and lightly pat dry before adding to the dough. This prevents adding too much extra moisture while still keeping the fruit soft and flavorful Add the fruit and mix until evenly distributed throughout the dough. Should take up to 5 minutes.
Bulk Fermentation (First Rise)
Transfer the dough to a large bowl and cover with plastic wrap or a damp tea towel.Let it rise in a warm place for 4–6 hours.You are not looking for the dough to double. Instead, look for:about 30–50% risea slightly puffy textureBecause this is an enriched dough, the rise will be slower than a typical sourdough bread recipe.
Shape the Dough
Turn the dough onto a lightly floured work surface.Divide into equal pieces (about 12). Each piece should be around 85–90 grams.Shape into smooth dough balls by tightening the surface and rolling gently.Place the dough balls into a parchment paper-lined baking dish, leaving a little space between them.
Final Proof (Second Rise)
Cover the shaped buns and let them rise for 2–3 hours, or refrigerate overnight and bake the next day.They are ready when it is noticeably puffy, soft to the touch, slightly jiggly, and gently springs back when you press on it.
Pipe the Crosses
In a separate bowl, mix flour and water into a thick paste.Transfer to a piping bag or plastic bag and snip the corner.Pipe crosses over each bun right before baking. Make sure the lines are thick enough to stay visible after baking.
Bake
Bake in a preheated oven at 375°F (190°C) for 20–25 minutes.The buns should be: deep golden brownfully baked through (internal temp around 200°F if you check)
Glaze
In a small saucepan over medium heat, combine sugar and water until dissolved.Brush the buns with a pastry brush while they are still hot.This creates a soft, shiny finish and keeps the tops from drying out.
