Sourdough hot cross buns

Combine the starter, flour, water, and milk in a mixing bowl and mix together until fully incorporated

Add the aquafaba and plant butter and mix in until the dough is sticky

Cover the bowl and set it aside to rest in a warm place for 1 hour

Now add in the salt, sugar, orange zest, spice, and soaked raisins and knead the dough slowly until it is smooth and silky which should take about 6-8 minutes (you can use an electric mixer or use the no-knead method and fold every 30 mins for 4 hours)

Cover the bowl with a plastic bag and leave it in the fridge overnight (for around 12 hours)

Take the dough out of the fridge the morning after and leave it to prove at room temperature for 1-2 hours.

Deflate the dough and divide it into 8 equal pieces

Shape them into rounds, place onto a well-floured board and dust them with flour. Cover the board with a plastic bag and leave to prove for around 30 minutes, or until they’ve doubled in size

Preheat your oven to 200 degrees (fan).

Whisk together the flour and water for the crosses. Place into a piping bag

Place the risen buns onto a baking tray, and leave a little space in between each bun as they will grow in the oven.

Snip off the end of the piping bag to make a small hole and pipe a cross on top of each one.

Bake in the oven for 15 minutes, until golden brown, and leave a few minutes longer if they are still pale.

In the meantime, place the marmalade and water into a small saucepan and melt together on medium heat. Set aside until the buns have baked

Take the buns out of the oven and brush over the glaze. Transfer to a wire rack to cool

Let them sit for about 10 minutes and then serve, or leave them to cool completely and toast to reheat.