The flavour combination I am completely obsessed with is back, this time in hot cross bun form. Sourdough hot cross buns obviously. These are not your traditional hot cross buns, in fact if you like a traditional spicy, fruity hot cross bun then these are not for you! These hot cross buns are for those of us who like the idea of a hot cross bun, but then take an hour to eat it because we have to pick out all of the dried fruit as we go. I used to be that person, then I made spiced stout hot cross buns and my mind was changed. If you like a traditional hot cross bun, those are the buns for you.
Instead these hot cross buns harness the richness of Guinness to flavour a soft, dense dough containing lots and lots of dark chocolate chips that melt when toasted and mingle with the melting butter that you will smear across it to create the most decadent breakfast I’ve had in a while. But I’m in training, so I’ve been living off porridge for longer than I dare to remember. I can’t wait to get back into proper Sunday morning breakfasts.
You could of course use any kind of stout and another type of chocolate, but Guinness and dark chocolate are particularly strong together. In total these took me a day and a half to make, but you can follow the timings for the spiced stout sourdough hot cross buns if you want to make them in a day (plus overnight leaven creation). I know we’re only really supposed to eat hot cross buns on Good Friday, but as these aren’t traditional hot cross buns I think I’ll be untraditional and carry on eating them for a few more weeks!
Guinness Chocolate Chip Sourdough Hot Cross Buns
Makes about 16 buns.
Adapted from Dan Lepard’s Spiced Stout Buns recipe.
325ml Guinness (or another brand of stout if you must)
100g sourdough starter
2 teaspoons cinnamon
2 teaspoons allspice
800g strong white flour + a couple of tablespoons extra for the crosses
1 1/2 teaspoons salt
50g caster sugar + 1 tablespoon extra for the glaze
1 large egg
50g melted butter
200g dark chocolate, chopped into chips
In the morning, whisk together the Guinness & the sourdough starter in a large bowl and stir in the spices and 250g of the strong white flour. Cover with cling film and leave to ferment for at least 6 hours.
That afternoon, mix the remaining 550g of strong white flour with the salt and caster sugar in a large bowl. Mix in the Guinness batter, egg and melted butter until you have a shaggy mess of a dough. Note added: If the batter is struggling to absorb all the flour, then add a little extra Guinness, a tablespoon at a time until it’s all mixed in. Leave for 10 minutes, I took this time to chop up my chocolate as I’m never very good at preparing things like that before I start. Add the chocolate chips to the bowl and stretch & kneed the dough until the chocolate chips are fully incorporated, cover with clingfilm or a clean, damp tea towel and leave to rest.
After 30 minutes, stretch or kneed the dough for 10 seconds or so, then cover and leave to rest again. After a second 30 minutes take the dough out of the bowl, stretch it out to a rectangle then fold the right third to the centre and then the same with the left third, turn the dough 90 degrees and repeat (check out this video for a visual aid, but don’t panic when your dough takes a lot more effort to stretch). Return it to the bowl for another rest. 60 minutes later, repeat the folding technique and return to the bowl for a final 2 hour rest.
By now we’re well into the evening, perhaps even nearing bedtime, so line a baking tray with baking paper and clear a shelf in your fridge. Divide the dough up into 100g lumps, roll them into balls and place them on the baking tray. They should be touching, but only just. Cover with clingfilm (lightly greased with a little vegetable oil to avoid sticking) or your damp tea towel and place in the fridge overnight.
When you bake them the next day is up to you. I intended to get up and bake them first thing, but in the end I didn’t have time until the afternoon. The buns will be fine in the fridge for most of the day unless you have a particularly vigorous starter. Take them out of the fridge 30-60 minutes before you plan on baking them and preheat the oven to 200C/180C fan.
Mix a little flour & water into a paste. Initially add a tablespoon of each then add flour/water a teaspoon at a time until you get the consistency you like. Spoon this into a piping bag & pipe long lines across the rows of buns to create crosses. Go slowly to ensure the batter follows the undulations of the buns & creates even crosses. Put the buns into the preheated oven & place an oven dish with a cup of boiling water at the bottom of the oven to create steam. Bake for 25 minutes.
Take the buns out of the oven and dance round the kitchen to celebrate how great they look. Then, while they are still warm, mix a tablespoon of boiling water and a tablespoon of caster sugar together to form a syrup. Brush this over the buns, making sure you get in all the dips and cracks and between any lumps and bumps from the chocolate chips. It’s worth the effort.
Slide the baking paper with the buns still attached onto a wire rack to cool. The sooner you take them off the paper the better, but you need to let them cool down enough to handle as you’ll probably need to break them into individual buns to do so.
To enjoy: Choose the biggest bun, cut it in half, lightly toast it and smear it with a large quantity of butter. Follow with the tea/coffee of your choice.