Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE version
Ingredients and method for 12 soft chocolate hot cross buns
You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Author: YOKE MARDEWI, WILD SOURDOUGH
50goatmealmake your own by grinding rolled oats to a flour
250gfull cream milkor full fat nut milk for vegan
2-3tbshoney, maple syrup, rice maltor raw organic sugar
150gwhite spelt or wheat sourdough starteractive, fed 6-12 hours prior
150gbeetroot kvass or juiceapple/pear/orange juice is fine or water
1eggLarge eggsor 2 small eggs
ALLoat porridge from above
600gorganic white flour of your choicewhite spelt or white wheat or unbleached baker's flour
20gDutch alkalised cacao powderI use Valhrona. DO NOT use raw cacao powder
1tbsmixed spice or speculaas spiceUse less or omit, your preference
2tspfine sea salt
60gbutter, softened at room temperatureor vegan butter
INGREDIENT TO ADD TO FINAL DOUGH
200-250gmixed dried fruitorganic if possible (currants, sultanas, mixed peel, cranberries)
200-250gchoc chipscouverture choc chips preferred
Make oat porridge (at least 4 hrs before)
Cook milk and oatmeal in the CE bowl at 70C for 3-4 min speed 3 until they become a thin runny consistency like porridge.
Turn off, remove lid and let cool in the bowl
Add sugar/rice malt/maple syrup/honey and stir for 20-30 sec at speed 3
Let the mixture sit until it is warm to touch
Make the dough
Add all the wet ingredients (except salt and butter) into the dry ingredients.
Roughly mix the dough (dough will feel scraggly and dry at this stage) using Brioche setting, speed 9, 1 min.
Rest covered in warm room temperature for one hour
Add 60g butter and 2tsp fine sea salt.
Initial Knead using Bioche setting, speed 9, 1 min.
Rest 15 minutes
Then 'Normal' Knead using Bioche setting, speed 6-7, 1 min.
Rest 15 mins
And repeat the normal knead/rest until dough is smooth and shiny - total kneading time approx 4-5mins total
Rest overnight in a covered container in fridge if you want to bake within the next 3 days or 2-3hr at room temp if you want to bake on the same day.
Dislodge the dough from the bowl onto a buttered/oiled bench when you are ready to make the buns
Mix dried fruit/choc chips
Stretch dough into a rectangle about 1/2cm thickness
Thaw the dough for one hour if dough is refrigerated.
Spread on top of the dough: mixed dried fruit or choc chips - or a mixture of both
Roll the dough and filling like a Swiss roll.
Cut into 12 portions, then weigh each to be of the same weight (130-140g).
Shape dough portions into tight round rolls
Put inside tin
Line your baking tin with unbleached silicon coated baking/parchment paper and put all inside a baking tin
Spray top generously with water
Rise the buns
Rise the buns covered in a warm place away from draft until they "ALMOST" double in size and appear 'puffy'. if you have a proofer, set your proofer at 28-30C with steam or warm water tray underneath to keep it moist.
This will take time especially if your room is not warm. The longer they take to double the sourer the hot cross buns will become.
Bake the buns
Put your buns in the baking tin in a cold oven and rise the temperature to 205C for 20 minutes. Then reduce the temperature to 180C for 10-15 minutes until the inner temperature reaches 95C. If the buns brown too quickly, cover it with two layers of baking paper.
Remove baking tin from the oven and brush generously with the a butter or a mixture of butter and brandy or any orange or chocolate liqueur.
Eat warm with lots of butter or they will freeze well after cooling
Kitchen Aid or Kenwood Chef: Mix is 20-30 seconds, speed 1, K beater or dough hook,Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shinyAnkarsrum: Mix is 1-2 minutes dough hook only, lowest speed 1,Knead is 2-3 minute, then 15min rest, and repeat 3-5 times until dough is shiny