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You are here: Home / Recipes / Bread / Sourdough Cider Hot Cross Buns with Chocolate Chunks

Sourdough Cider Hot Cross Buns with Chocolate Chunks

April 20, 2014 By Korena in the Kitchen 19 Comments

Sourdough Cider Hot Cross Buns with Chocolate Chunks | Korena in the KitchenAs I pointed out last month, Christmas cookies and hot cross buns are about the only seasonal things I manage to post about with any punctuality… and seeing as today is Easter Sunday, hot cross buns are most definitely on the menu. This month’s Sourdough Surprises project was sourdough hot cross buns, which I also tackled last year with a chocolate porter version. I decided to go a similar route this time around, adapting a recipe that used hard apple cider to make an overnight sourdough levain. And, because for me, Easter is all about chocolate, I added a generous amount of dark chocolate chunks to the dough.

Sourdough Cider Hot Cross Buns with Chocolate Chunks | Korena in the Kitchen

While these hot cross buns turned out to be quite delicious, their preparation was not exactly smooth sailing. First, the overhead light in my kitchen died (like, more-than-just-replace-the-lightbulbs dead) the morning I planned to make the dough, which meant that I was taking photos of the process with what amounted to mood lighting, so please excuse the wild fluctuations in light and picture quality in this post. Second, upon taking it out of the cupboard, I discovered that the candied orange peel I’d intended to use had gone moldy (luckily I had an orange in the fruit bowl and used some fresh grated zest instead). Third, as with last year’s buns, they took much longer than I expected. I should know by now that my sourdough starter likes to take its sweet time (especially in a dough enriched with fruit and spices, which can have a retarding effect on sourdough and yeast), but it still took all day for the first rise even when I tried to speed things up by putting the dough in a very warm place. So once again, these were a 36-hour project and yet another lesson in patience! And fourth, as I popped the buns into the oven, I realized I’d completely forgotten to add any butter to the dough. They turned out just fine without it, thanks (I think) to the fat in the yolks of the two eggs in the dough, but everything is better with butter, hot cross buns included.

Sourdough Cider Hot Cross Buns with Chocolate Chunks | Korena in the Kitchen

That said, for all the mishaps along the way, these are some tasty hot cross buns. Spicy, fruity, chocolatey, and flavourful, they are completely superior to anything you can buy at the store and well worth the effort. However, I like homemade hot cross buns so much that it’s painful to have to wait so long for them to do their sourdough thing, so I think next Easter I might go back to the yeasted version again (this one perhaps?) to save myself some suffering!

Sourdough Cider Hot Cross Buns with Chocolate Chunks | Korena in the Kitchen

For more Easter goodness, check out the hot cross buns made by the other Sourdough Surprisers:

 Sourdough Hot Cider Cross Buns with Chocolate Chunks

Adapted from Dan Lepard. Makes 12 buns.

Evening of Day 1

Prepare the levain by mixing together:

100g bubbly sourdough starter (100% hydration)

150 ml hard apple cider (such as Merridale Apple Cider)

100g bread flour

75 g whole wheat flour

Cover and let ferment overnight at a cool room temperature – it should be nice and bubbly by the morning.

cider levain

Morning of Day 2

In a medium bowl, combine:

200 g dried fruit, such as chopped apricots, cranberries, raisins, and diced candied orange peel (if you don’t have any candied orange peel, add 1 tsp grated orange zest to the fruit mixture)

100 ml boiling water

Let the fruit soak up the water for a few minutes until it looks plump, then stir into the fruit:

2 eggs

40 g melted unsalted butter

50 g honey

Stir the fruit mixture into the cider levain and set aside.

fruity levain

In a large bowl, combine:

250 g bread flour

25 g corn starch

1 tsp each cinnamon, allspice, and ginger

1/2 tsp cardamom

1 tsp salt

Add the fruity levain mixture to the flour along with 100 g chopped dark chocolate.

dough1

Stir to combine into a sticky dough, then turn it out onto a lightly oiled surface (I used my silicon baking mat) and knead it 10-20 times, just to get the gluten formation started. This dough’s high hydration level means it will do most of the work for you, without having to knead.

dough2

Place the dough back in the bowl, cover with plastic wrap, and let it rise at room temperature until doubled (several hours).

dough3

Afternoon/evening of Day 2

Gently knock back the dough and turn it out onto your work surface. Divide the dough into 12 equal portions (about 100 g each), shape each into a ball, and place about an inch apart on a baking sheet lined with a silicon mat or parchment paper. Cover lightly with plastic and let rise overnight at a cool room temperature, until the buns are almost touching.

shaped

Morning of Day 3

Preheat the oven to 425˚F (400˚F convention). To make the crosses on top of the buns, mix together:

150 g all purpose flour

50 m vegetable oil

about 125 ml water (add more or less as needed to get a pipeable consistency)

Scoop the paste into a Ziplock bag, snip off a corner, and pipe lines on the risen buns.

crossed

Bake in the preheated 425˚F (400˚F convention) oven for 15-18 minutes, until browned on top and hollow-sounding when tapped. Let cool on a rack.

While the buns are cooling, combine in a small saucepan:

25 g granulated white sugar

25 ml water

Bring to a simmer to melt the sugar, then brush the glaze over the almost-cooled buns.

baked

Serve split and spread with butter. Store leftover buns in an airtight container for up to 4-5 days (they toast up fantastically).

Hot cross bun, buttered | Korena in the Kitchen

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Filed Under: Bread, Breakfast & Brunch, Chocolate, Recipes Tagged With: baking, bread, brunch, chocolate, Easter, hard apple cider, hot cross buns, recipe, sourdough, Sourdough Surprises

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Comments

  1. Russell says

    April 20, 2014 at 8:26 am

    Using cider is a genius idea!

    Reply
    • Korena in the Kitchen says

      April 20, 2014 at 9:21 am

      It certainly made the levain smell amazing!

      Reply
  2. Robyn says

    April 20, 2014 at 9:12 am

    Can I tell you how delicious hard cider and chocolate sourdough hot cross buns sound! Even with all your problems these turned out great. You’re a trooper!

    Reply
    • Korena in the Kitchen says

      April 20, 2014 at 9:22 am

      Thanks Robyn – it’s easy to keep going with hot cross buns as the reward at the end!

      Reply
  3. Varada says

    April 20, 2014 at 10:57 am

    I love the color on the finished bun. Apple cider and chocolate sounds like a really nice combo in a bun.

    Reply
  4. Stephanie says

    April 20, 2014 at 2:37 pm

    I love the idea of using hard cider! I really enjoyed this challenge and even added this recipe to my collection, but I will certainly make them with hard cider next time.

    Reply
  5. Agos says

    April 20, 2014 at 3:47 pm

    They look great! I love that you used cider. And chocolate, of course. Like you said, Easter is all about the chocolate!

    Reply
    • Korena in the Kitchen says

      April 20, 2014 at 7:09 pm

      😉

      Reply
  6. cheri says

    April 20, 2014 at 4:43 pm

    Hi Korena, how creative your were with these buns, they look gorgeous. Happy Easter!

    Reply
    • Korena in the Kitchen says

      April 20, 2014 at 7:09 pm

      Thanks Cheri. Happy Easter to you too!

      Reply
  7. Jenni (@GingeredWhisk) says

    April 20, 2014 at 4:55 pm

    Awesome!!! Using cider is genius! And I love that you added chocolate in addition to the dried fruits. Bet these were super delicious!

    Reply
  8. Shelley C says

    April 20, 2014 at 6:01 pm

    I love the idea of cider (though chocolate porter sounds awesome, too…) and I had to laugh about “mood lighting” (though not from the picture taking side of my brain… that part of me sent you a big ol’ hug!). The buns look absolutely outstanding – I’d never know you had any issues during the process.

    Reply
    • Korena in the Kitchen says

      April 20, 2014 at 7:11 pm

      Haha, yeah, it felt like a photographic challenge in addition to being a baking challenge!

      Reply
  9. Rebecca says

    April 21, 2014 at 10:29 am

    Oh, these sound so interesting! I love chocolate in morning buns too. Good job, especially with all your hurdles this month!

    Reply
  10. Sibella at bakingwithsibella.com says

    April 21, 2014 at 11:11 am

    Korena, they look incredible! You’re the queen of the sourdough! 😀

    Reply
  11. wendyjv says

    April 21, 2014 at 2:26 pm

    I think you should be crowned the Queen of Hot Cross Buns and that you should be allowed by your subjects to bake them at any time of the year. Well done, you! 🙂

    Reply
  12. christinajane says

    April 22, 2014 at 7:58 pm

    Ah, so fruit and sourdough don’t mix so well.. that explains why mine too took all day to rise and even then nowhere near doubled in size! Still turned out light and tasty though. I made Earl Grey Sourdough Hot Cross Buns but didn’t get the post up fast enough for Sourdough Surprises, and was too busy skiing to get good photos of them post-baking! These look outstanding – perfectly shaped! Can’t go wrong with Dan Lepard 😉 (Just a warning his manager often asks you to take down any recipes of his…)

    Reply
    • Korena in the Kitchen says

      April 23, 2014 at 7:49 am

      Oh really? I’m pretty sure this is one is changed enough from the original recipe that it would be ok… hmmm.

      I think it’s the spices that inhibit the yeast, and then the fruit just makes things a bit heavier… and then of course, sourdough is just slow! Your Earl Grey buns sound tasty though – I hope you post them anyway! (And I think you can still link up with SD Surprises up to a week after the posting date)

      Reply
      • christinajane says

        April 23, 2014 at 8:55 am

        Ah yes. You should be fine then!

        Reply

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