Hot Cross Buns with White Chocolate, Dates and Pistachios Recipe
INGREDIENTS
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120 grams (4 1/4 ounces) ripe 100% starter (see note) [optional, see alternatives below]
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340 grams (12 ounces) all-purpose flour (I used an organic French T55 flour) [if you don't use a starter, use 400 grams (14 ounces)]
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1/2 teaspoon dry yeast [if you don't use a starter, use 2 teaspoons]
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175 ml (3/4 cup) milk, at room temperature [if you don't use a starter, use 225 ml (1 cup minus 1 tablespoon)], plus a little for brushing
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125 grams (1/2 cup) crème fraîche (or equal parts sour cream and heavy cream)
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50 grams (6 tablespoons) raw pistachios (untoasted and unsalted), roughly chopped
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100 grams (3 1/2 ounces) good-quality white chocolate, chopped to chocolate chip size
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100 grams (3 1/2 ounces) date paste (or pitted dates), diced or chopped to chocolate chip size
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1 tablespoon agave syrup (substitute honey, golden syrup, or maple syrup)
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1 1/2 teaspoons salt
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zest of 1/2 organic lemon or orange, finely grated
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1 teaspoon ground cinnamon (I use fresh cinnamon from Cinnamon Hill)
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2 tablespoons all-purpose flour
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2 tablespoons water
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50 grams (1/4 cup) sugar (I use a raw cane sugar in which I leave a vanilla bean to infuse)
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50 ml (3 tablespoons plus 1 teaspoon) water
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