• ▢
  Make your levain.
  150 grams levain / active sourdough starter, 100 grams levain / active sourdough starter
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  Zest the orange.
  1 orange
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  Juice the orange after zesting.
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  Soak the dried fruits in the additional juice to soften IF the dried fruits are too dry.
  15 ml orange juice
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  Whisk egg.
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  Remove 2 Tbsps of egg for egg wash. Cover and refrigerate
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  Warm milk to 80℉.
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  Add milk to egg and stir to combine
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  In the bowl of a stand mixer, combine milk-egg mixture, orange juice and levain.
  2 large eggs, 75 ml warm milk, 75 ml orange juice, 150 grams levain / active sourdough starter
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  Stir to combine.
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  Add bread flour, brown sugar, cinnamon, all spice, citrus zest, dried fruit.
  375 grams bread flour, 50 grams brown sugar, 1¼ tsp ground cinnamon, 1½ tsp all spice, 75 grams mixed dried fruits such as raisins, dried cranberries, dried cherries.
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  Mix until a scraggly dough forms.
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  Cover, let stand and allow to autolyse for 1 hour.
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  Cover and refrigerate the whisked egg for the egg wash.
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  Place extra levain (for crosses) into a plastic storage bag and refrigerate.
  100 grams levain / active sourdough starter
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  Cut butter up into small dices.
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  After the dough has autolysed for 1 hour, add salt and butter into dough mixture.
  75 grams butter, ¾ tsp salt
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  Knead in a stand mixer for 20 minutes until combined and dough develops strength. Should be able to pass the window pane test.
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  Form into a ball, cover and refrigerate the dough for 1 hour to allow the dough to firm up. This will make it easier to work with.
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  Turn dough out onto a floured work surface.
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  Cut dough into 12 equal pieces, weighing each piece is helpful.
• ▢
  Roll dough into circular buns.
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  Line a 8' x 12" pan with parchment paper or butter
• ▢
  Placed rolled buns into pan ¾" apart.
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  Place in plastic bag to prevent drying.
• ▢
  Refrigerate overnight to bulk ferment.

Next day

• ▢
  Allow the buns to come to room temperature and double in size for 3 hours.
• ▢
  Bring out the levain and allow it to come to room temperature.
• ▢
  Preheat oven to 350℉ / 375℉ (180℃ / 200℃) with / without convection fan.
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  After the dough has doubled in size, add the 1 teaspoon of water to the remaining 2 Tbsp whisked egg and stir.
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  Brush the egg mixture onto the buns.
  2 Tbsp whisked egg, 1 tsp water
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  Cut the corner of the levain bag to make a piping bag.
  100 grams levain / active sourdough starter
• ▢
  Squeeze the levain down the buns in one direction and then the opposite direction to create a cross.
• ▢
  Bake for 18 minutes.
• ▢
  Remove and allow to cool.
• ▢
  Combine marmalade and water.
  2 Tbsp marmalade, ½ tsp water
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  Brush the glaze over the buns.
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  Enjoy warm with butter or store in an airtight container if not eaten the same day.