Spiced Chai Sourdough hot cross buns

In the spirit of Easter, these are my spiced chai, sourdough hot cross buns. They are unrefined, low in sugar, and super addictive! They are a little denser than some store bought hot cross buns because they contain wholemeal flour and are low in sugar. They are the perfect guilt-free snack for Easter (and any time really!) and they won’t leave you on a sugar high to come down from afterwards. I’ve used my sourdough starter to make these buns, which is roughly two and half months old, so on top of the sweet, spiced flavour – these buns have a nice sour/tart flavour as well. I have separated the ingredients into steps, so it’s easier to throw everything together in the method section.

DF, VG

Ingredients

Step 1
1 cup sultanas (soaked in water)
50g nut butter
Step 2
100g sourdough starter
35g rice malt syrup
350g almond milk
Step 3
300g Unbleached organic flour
300g wholemeal plain flour
1 ½ tblspn cocoa spiced chai powder (from Naked Foods)
2 tspn coconut sugar
2 tspn Cinnamon powder
2 tspn Nutmeg powder
Step 4
Flour, water, olive oil
Step 5
Juice of Half lemon
2 tblspn rice malt syrup

Method

Step 1 – Soak sultanas in warm water for 1-2 hours so they are plump when the time comes to knead them into the dough, also cut the nut butter into cubes and place them into a bowl and allow to soften to room temperature.
Step 2 – In another bowl, combine all ingredients from this step and whisk together.
Step 3 – Add all ingredients from step 3 to the bowl containing the liquid. Mix together with hands until well combined and you have formed a sticky, doughy ball. Set aside for one hour.
After the hour, flour a bread board or bench so you can knead the dough, but at this stage, it will be quite sticky (wet hands help with the kneading). Knead the dough and add the sultanas and nut butter, incrementally. Knead until all the butter and sultanas are mixed through, by this stage the dough should be smooth and soft.


Place dough into a bowl and let prove overnight in the fridge. In the morning, take the dough out of the fridge and onto the bench (or bread board) and punch it down softly, and knead for roughly 5 minutes.
Divide the cold dough into roughly 10 pieces, and shape into small rolls. Place rolls on an oiled baking dish, with baking paper, close but not quite touching.

Cover the rolls with a tea towel and leave at room temperature for 2 hours, until they have risen further.
Step 4 – Mix the flour, water, and olive oil together until a sticky paste is formed, use a piping bag to pipe crosses on each roll.


Bake in a 190C oven, for 20-30 minutes until lightly golden on the outside but still soft to touch.
Step 5 – For the glaze place ingredients from step 5 into a saucepan and bring to a boil, take off the heat immediately and brush over each cooked bun.
Let cool slightly, and enjoy with whatever topping you like!

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