Hot Cross Buns with White Chocolate Dates and Pistachios

Ingredients

• 120 grams (4 1/4 ounces) ripe 100% starter* [optional, see alternatives below]
• 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)]
• 1/2 teaspoon dry yeast [if you don't use a starter, use 2 teaspoons]
• 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
• 125 grams (1/2 cup) crème fraîche (or equal parts sour cream and heavy cream)
• 50 grams (6 tablespoons) raw pistachios (untoasted and unsalted), roughly chopped
• 100 grams (3 1/2 ounces) good-quality white chocolate, chopped to chocolate chip size
• 100 grams (3 1/2 ounces) date paste (or pitted dates), diced or chopped to chocolate chip size
• 1 tablespoon agave syrup (substitute honey, golden syrup, or maple syrup)
• 1 1/2 teaspoons salt
• Zest of 1/2 organic lemon or orange, finely grated
• 1 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 50 grams (1/4 cup) sugar (i use a raw cane sugar in which i leave a vanilla bean to infuse)
• 50 ml (3 tablespoons plus 1 teaspoon) water

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