Sweet breads for occasions.....these are filled with spices, fruits and all things so nice that you won't or can't put them down!
White Chocolate Hot Cross Buns
(These are made using a sweet levain to achieve a softer fluffier texture.)
(For Vegans, replace the egg with soy milk, butter with EVO)
Ingredients:
Sweet Levain:
50g Active sourdough starter
50g water
50g White bread flour (WBF)
15g sugar
Dough:
280g WBF
15g sugar
1 egg, leave 1.5 tbs for egg-wash
50g milk
20g butter/oil (I used EVO) [= extra virgin oil]
Mixed fruit – soaked in tea and drained
1 tsb mixed spice
1 tsb nutmeg
Toppings/Piping:
Egg-wash - 1.5 tbs + 1 tsb water
40g white cooking chocolate
Method:
1. Mix all ingredients for the sweet levain and put in fridge overnight.
2. Mix the WBF, egg and milk well till you get a window pane.
3. Add all other ingredients and then the butter/EVO.
4. Rest till dough doubles in size.
5. Punch the inflated dough down and divide on floured surface into 80-90g pieces.
6. Shape and arrange in greased tins.
7. Proof for 1-2 hours till they've increased in size and egg-wash the top of buns.
8. Bake in oven 180 deg C for 20 mins till golden brown.
9. Melt some 40g white belgian chocolate in microwave for 1-2 minutes, stirring now and then to ensure it’s melted. Cool a little before piping onto buns. ENJOY!
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