Hot Cross Buns Part Two: Chocolate and sourdough
I was inspired to make a twist on the Hot cross buns by Jamie Oliver's recipe. Also, I wanted to try my sourdough starter on this recipe.
Ingredients
185g bread flour, + 10g cocoa powder, + 5g mixed spice (Total 200g)
A pinch of salt
70g sourdough starter
1 egg
1 teaspoon honey (or sugar)
10-20ml milk
50g butter
a handful of sultanas / raisins (soaked in water)
a handful of citrus peel
1. Mix the flour, cocoa, mixed spice, salt, egg, honey and sourdough starter in a bowl. Add in the excess liquid from the sultanas. Then add in milk gradually until a dough forms. Tip out and knead in the butter.
2. Knead until smooth, around 10 minutes. Add in the sultanas and citrus peel and knead until evenly incorporated. Leave to proof for at least 4 hours, until doubled in size. As we're using a sourdough starter, we need to allow more time for the natural yeast to work and proofing.
3. After the dough has doubled in size, fold it over a few times, before shaping the dough. Place them in a baking tray lined with baking paper and leave to proof until doubled in size.
4. Preheat the oven to 180 degrees C and bake for 30-35 minutes. Leave to cool completely before eating / storing.
The chocolatey taste is not really strong, perhaps due to the mixed spice. The texture is also slightly more chewy.
Note: It is possible to use Herman starter for this recipe too. However, I prefer sourdough starter at the moment as I find Herman starters overly sweet. If you used Herman starter, then don't add sugar / honey to the dough.
For extra decadence, I made a rum butter to go with it.
50g butter, softened
1 teaspoon sugar
enough rum to taste the boozy kick
Whip the butter and sugar, adding rum gradually. Taste as you go along. It is done as long as it is light and creamy n smooth. Store in the fridge until use.
Ingredients
185g bread flour, + 10g cocoa powder, + 5g mixed spice (Total 200g)
A pinch of salt
70g sourdough starter
1 egg
1 teaspoon honey (or sugar)
10-20ml milk
50g butter
a handful of sultanas / raisins (soaked in water)
a handful of citrus peel
1. Mix the flour, cocoa, mixed spice, salt, egg, honey and sourdough starter in a bowl. Add in the excess liquid from the sultanas. Then add in milk gradually until a dough forms. Tip out and knead in the butter.
2. Knead until smooth, around 10 minutes. Add in the sultanas and citrus peel and knead until evenly incorporated. Leave to proof for at least 4 hours, until doubled in size. As we're using a sourdough starter, we need to allow more time for the natural yeast to work and proofing.
3. After the dough has doubled in size, fold it over a few times, before shaping the dough. Place them in a baking tray lined with baking paper and leave to proof until doubled in size.
4. Preheat the oven to 180 degrees C and bake for 30-35 minutes. Leave to cool completely before eating / storing.
The chocolatey taste is not really strong, perhaps due to the mixed spice. The texture is also slightly more chewy.
Note: It is possible to use Herman starter for this recipe too. However, I prefer sourdough starter at the moment as I find Herman starters overly sweet. If you used Herman starter, then don't add sugar / honey to the dough.
For extra decadence, I made a rum butter to go with it.
50g butter, softened
1 teaspoon sugar
enough rum to taste the boozy kick
Whip the butter and sugar, adding rum gradually. Taste as you go along. It is done as long as it is light and creamy n smooth. Store in the fridge until use.
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