Hot Cross Bun Sourdough

1: Soak the sultanas in hot water with a splash of vanilla for at least 20 minutes and drain.

2: In a bowl, combine 500g flour, 125g soaked sultanas, 40g mixed peel, 1 tsp citrus zest, 1 tbsp cinnamon, 0.25 tsp ground nutmeg, and 0.5 tsp mixed spice.

3: Add in the salt and squish everything into the dough.

4: Continue bulk fermentation and stretch + fold as usual.

5: Shape the dough and proof it overnight in the fridge.

6: Bake the loaf, adjusting bake time slightly shorter if needed due to the sugar in the fruit.