Sourdough spiced chocolate buns

Sourdough spiced chocolate buns

This is likely to be the last of our home made Easter buns this year.  We've made quite a few variations in the past few weeks as with reduced sugar they make great morning tea or school snacks.  But Summer has started not wanting dried fruit in them so I thought for the last batch on Easter weekend we’d lash out and try choc chip buns.

Notice I haven’t called them hot cross buns... that’s simply because at 36 weeks pregnant I’m taking shortcuts whenever I can, so the crosses would be an optional extra.  We've enjoying adding these buns to our sourdough baking adventure as the depth of flavour with the spices works really well.  But if you’d like a yeast version check out last Easter’s post of Chia Spiced Hot Cross Buns.  

And vary the spices as you like but I find freshly ground where possible is best.  I like to use a slow rise over night in the fridge but you could rise for 3-4 hours as shorter rise (temperature dependent).

Sourdough spiced chocolate buns

100g sourdough starter (I use a rye starter, ensure bubbling and alive)

300 full cream milk

60g butter

40g raw or rapadura sugar

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground cloves

1 tsp ground ginger

1 tsp salt

1 egg

500g bakers flour

100g chopped dark chocolate (sugar free if preferred)

1 tsp rapadura or raw sugar extra

1 tbls boiling water

• Place milk in bowl and warm for 1 minute at 90° on speed 3
• Add sourdough starter, butter, spices, and sugar and mix for 10 seconds on speed 3
• Add egg, flour and salt and knead on Interval setting for 2 minutes
• Dough should come away from the sides of the bowl but could still be a little sticky on the bottom.  If not, add a sprinkle of extra flour and kneed for a further 10 seconds
• Place dough into a covered large bowl remembering to use a few Turbo pulses to free up the last few pieces of dough from the blades
• Ideally place in fridge for a slow rise overnight.  In the morning let the dough sit at room temperature for an hour to “wake up” then stretch your dough out onto a floured bench or silicone mat.  Sprinkle with chocolate chips then fold and kneed several times to incorporate
• Shape into 12-16 balls (I prefer more at smaller sizes to be child (and mum) friendly)
• Place on a baking paper lined baking tray, close together to promote height, cover loosely and rest for a further 2 hours or until about 50% risen.  Remember this is sourdough so they won’t rise as much as yeast
• Preheat oven to 220°
• Bake buns for 10 minutes at 220° then reduce oven to 200° for a further 15 minutes or until browned
• Meanwhile combine tsp of sugar with boiling water to form a light syrup to brush over as soon as they are removed from the oven

It’s tempting to gobble these up straight from the oven but give them a few minutes to let the molten chocolate cool a little.  Then enjoy for Easter or all year round!

The kids having fun with friends after face painting at the Eater fete.  Ready to go home for buns!