Happy Easter everyone! I know I just made a post about hot cross buns, but this is the sourdough version I made for Sourdough Surprises. I wanted to make these traditional, so I used a sweet spice mix (one that I recently got, that smells sooo good). But when the time to add the raisins came, I thought, seriously, why use raisins when you can use chocolate? So chocolate it was.
I would have used chips, but I thought I didn’t have any. When I actually checked it turned out I did have chips, but these were so good with chunks, so it was a happy mistake.
I shaped the buns and let them rise overnight, to bake them for breakfast. We had them warm while we were making our chocolate eggs, and they were so good. The eggs, on the other hand, can still use some work…
Also, next time I would make the crosses bigger, since I thought they were a little thin. And I forgot to do an egg wash, although they still turned out a pretty nice golden hue.
Other than that, these were a great new addition to my sourdough repertoire! Scroll down to see the recipe and the buns made by my fellow sourdough bakers :)
Sourdough Hot Cross Buns (with chocolate chips)
Recipe by Sabor Pastel
Yield: 8 medium-large buns
For the dough:
1 1/4 cup flour
1/4 cup sugar
2 tsp sweet mixed spice
1/2 tsp salt
3/4 cup sourdough starter
1/4 cup milk
50 g / 2 oz butter, softened
1/2 cup chocolate chips (or chunks)
For the crosses:
2 tbsp flour
1 tbsp powdered sugar
1 1/2 tbsp water
1. In a large bowl, mix together the flour, sugar, spices, and salt.
2. Add the sourdough starter, egg, and milk, and mix until a dough is formed.
3. Add the butter and knead until smooth. Form the dough into a ball and let it rest, covered, until doubled in size.
4. Punch down the dough and knead in the chocolate chips.
5. Divide the dough into 8 portions, roll each portion into a ball, and place on a baking sheet that has been covered in non-stick spray. Cover and let rise until doubled in size.
6. To make the crosses, mix the flour, powdered sugar and water. Fill a piping bag with this paste, cut off the end of the bag and draw lines over the raised buns.
7. Preheat the oven to 200ºC/400ºF, and bake the buns for 15 minutes.