Sour Dough Hot Cross Buns

[achookwoman]

Pink us, I would give it a go.
If it doesn't double in 24 hours then add 2 teaspoons of yeast.  You will still have the sour dough taste and texture, and will not have wasted the ingredients.  Most SD commercial bakers use yeast so their process is predictable. 
The Fruit does seem to retard the rising a bit.
Let us know how you go.

[pinkus]

Thanks Chookie....(why do they call you chookie ), yes you have jogged my memory, my husband made a sourdough fruit loaf and it did not rise hardly at all, so now I know why, the fruit slows down the rising....ok will give it a go when the weather cools down a bit and will report back....thanks Chookie  much appreciated....xxxx

[achookwoman]

Good luck, pinkus.  Remember all bread loves moisture and warmth.
Chookie is sort of a nick name for Chookwoman.

[troupie]

I don't usually make hot cross buns because DH doesn't eat them but since making SD bread I have a feeling he will eat these; and if it is Chookies recipe I know it will be good. Thanks again.

[achookwoman]

Thanks Troupie
I like these, but those who like their Hot X Buns soft and fluffy , don't.
Have you tries the crumpets, made with just the starter.?  Your DH might like these. I can't make enough of these. You do need a lot of starter. I feed mine up and then make about 24. Freeze them in 4 s. They toast well from frozen.

[cookie1]

The crumpets are so tasty. They don't even last in our freezer.

[troupie]

I am building my starter up at the moment so will give them a go.

[achookwoman]

I am building my starter up at the moment so will give them a go.

Good.  You may have to play around a bit with the temperature and times. 
Make sure rings and well oiled.
Make sure pan and rings are hot before you start cooking.
Have fun.