These sourdough stout hot cross buns use the tanzhong technique for incredibly fluffy Easter buns. They may not be traditional, but they are a reminiscence of
The last couple years I have been learning how to bake sourdough bread. I think it’s magical that you can start with such humble ingredients to make something so complex. I have loved baking for as long as I can remember, but I have always focused on sweets. I was comfortable with recipes that start by creaming butter and sugar; but yeast (or worse, levain) intimidated me.