It’s Easter weekend here in Australia. I’m not religious but I am culturally Christian and to me Easter means spending time with family and friends, eating chocolate and enjoying the autumn weather.
Traditional Easter food in Australia almost always includes lamb, maybe some fish. Chocolate Easter eggs, bunnies and chickens are a favorite with the kids and everyone has their preference, be it a Cadbury cream egg, a Lindt bunny or artisan chocolate in flavours like salted caramel.
But one thing that almost all Aussies love is the hot cross bun. Traditionally these are spicy and filled with currants and mixed candied fruit peel. In the last few years though, chocolate hot cross buns have become really popular. They appear in the supermarkets in early January and by the time it’s Lent all the bakeries have them too.
This year I have been baking sourdough bread using a starter from Celia at Fig Jam and Lime Cordial. I’ll post about my bread making adventures one of these days soon, but for now I’ll talk about making hot cross buns. Celia has an easy recipe for sourdough buns that became my starting point. But because my kids far prefer the chocolate hot cross buns I tinkered with the recipe, adding dried cranberries instead as well as a good handful of chocolate chips.
With sourdough, the proving takes a lot longer, so I got the starter going the day before and let it rise overnight. Luckily they don’t take long at all to cook. And even less time to eat, especially with three hungry kids and a husband hovering around the kitchen looking hopeful.
Sourdough hot cross buns with cranberries and chocolate
Makes 12 buns
200g sourdough starter (at 166% hydration i.e. fed at ratio of 1c flour to 1c water)
160ml milk at room temp (I used light milk as that’s what I had)
500g bakers flour
8-10g fine sea salt
60g brown sugar
0.5 tsp ground cinnamon
60g butter, melted and cooled
2 large free range eggs
100g dried cranberries
Zest from one orange
50g choc chips or chopped chocolate
Cross: 2tb self raising flour mixed with 2tb water
Glaze: 2tb milk and 2tb sugar, plus a dash of vanilla paste
Combine all of the dough ingredients except the chocolate in a large bowl. Use hands to squelch it all together until a rough dough forms — it’s quite a stiff dough. Cover with plastic wrap and sit for about 30 minutes. Then knead dough for 1-2 minutes in the bowl, cover again and leave overnight.
Preheat oven to 240c. Tear off a piece of baking paper big enough to line a metal rectangular baking dish (about 23 X 20cm) — no need to cut it to shape, just fold in the corners loosely.
Turn dough out onto floured bench. Sprinkle the chocolate chips over the top. Fold the outside thirds over the middle and repeat several times to knead the dough and mix the chips in. Cut into 12 pieces, roll each into a ball and place into baking dish in 4 rows of 3. Cover with a tea towel and allow to rest in a warm place.
Allow buns to rise for 30-60 mins, then pipe the cross paste across each bun. Spritz the buns with water and put into oven, immediately turning temperature down to 220C (with fan). Bake for 10 minutes, then turn oven down to 200C and bake for another 10 minutes.
While the buns are baking, combine the glaze ingredients in a small saucepan and bring to a simmer.
Brush the glaze generously over buns while hot, wait a couple of minutes and brush a second coat over. Cool on a rack.
Eat with lashings of butter!
1. Feed your starter a couple of times to get it ready. With my starter I feed 1/2 cup with 1/4 cup each of bakers flour and filtered water at about lunchtime. In the late afternoon I feed again with 1/2 cup each of flour and water. I set the dough up mid evening, when the starter is very bubbly.
2. If you don’t have a starter, you can make the buns with yeast instead. I haven’t done that though, so you’ll need to find a recipe yourself!
3. When you roll the buns into a ball, try to keep most of the fruit and chocolate inside the bun as they burn easily.