Sunday, March 17, 2013

Vegan Sourdough Hot Cross Bun Recipe

Happy Springtime everyone
Hot cross buns, my most favourite bread.

Recently I discovered this very delicious looking recipe for vegan friendly, sourdough hot cross buns.  SAChoirgirl gave me permission to share it with you here.

I haven't tried this myself yet, but it looks like it's going to be yummy.  It's got all the right stuff in it.  If you do end up trying it, please let me know how it turns out.

Here's what SAChoirgirl has to say:

South African hot crossed buns are different from American ones. Typically they are more spicy, darker, and less sweet. 
I adapted this recipe to suit my taste, so it might not be quite what you are looking for, but it is not hard to adapt, and I think if you want something sweeter and lighter it would mean using all unbleached white bread flour, and perhaps a sweeter glaze. 
The diastatic malt powder is in there more as a dough enhancer, but it does also add a little sweetness. Bonus: I use fresh orange zest, and candied peel is optional, so you could use what you have available.

1 cup mature sourdough fed no more than 12 hours earlier 
1 cup water 
1 rooibos or English breakfast tea bag (optional) 
2 tablespoons coconut oil (you could substitute any neutral vegetable oil, if you prefer) 
1 cup mixed raisins and saltanas (golden raising). candied peel optional. 
1/2 cup almond meal (optional. The buns are lighter without it) 
1/2 cup flax meal (optional. buns are also lighter without it. I use golden flax, and add it for texture and fiber) 
1/4 cup sugar 
1 teaspoon salt 
340 g unbleached bread flour 
160 g white whole wheat or traditional whole wheat flour (can be substituted with unbleached bread flour) 
1 teaspoon diastatic malt powder 
1 Tablespoon grated orange zest 
1 Tablespoon cinnamon 
1 teaspoon ginger 
1/2 teaspoon nutmeg 
1/2 teaspoon allspice 
(all spices are optional, and can be substituted or left out to suit your taste)
  • Heat the water to 180 degrees f (hot but not boiling. Exact temperature is not critical) and add teabag and raisins. Allow to cool until tepid. Strain, saving the water, discarding the tea bag, and setting the raising aside. 
  • Mix together the sourdough culture, the soaking water, sugar, and salt. 
  • Add the flax meal and almond meal if using, and the diastatic malt powder, and allow to rest for 15 minutes. 
  • Add the spices, and then begin mixing in the flour a cup or so at a time, until the dough pulls away from the sides of the bowl (I start with the white whole wheat flour, and then add the white flour, adjusting the amount based on the response of the dough and my current kitchen conditions. In general you want a slightly drier dough than the typical artisan sourdough, because the sugar tends to draw moisture and make the dough more sticky overnight. Avoid a very dry or stiff dough, though, as it won’t rise as easily). 
  • Kneed until the gluten is well developed (roughly 25 minutes on medium speed in a mixer. Hand kneeding sometimes goes faster). 
  • Put the dough in the middle of your work surface and let it rest for 15 minutes (I don’t use a floured surface at this point, because I don’t want to incorporate more flour. I use a rolling mat intended for making pie crusts. You could also use a vinyl table cloth or a stone or granite work surface, if it isn’t too rough). If the dough flattens noticeably, incorporate additional flour, and rest again. 
  • Once the dough holds its shape for 15 minutes, flatten it into a rough rectangle, and sprinkle 1/3 of the raisins and orange zest over the surface. Fold the dough in thirds (sometimes called a “letter fold”) and flatten again. Repeat with the remaining fruit and zest. Flatten and fold once more without incorporating anything. Then flatten again and pull the corners of the dough towards the center, shaping a tight ball. Seal the seam (dampen your fingers if necessary), turn the ball over, and tighten the outside surface by tucking it under and rolling the ball around. This is exactly light shaping a boule, and will help the dough rise. Don’t worry if some raising poke out, but try to avoid breaking the surface tension if possible. A
  • llow the dough to rise overnight or 8-12 hours. 

  • The next day make a think paste of flour and water, and fill a piping bag with a round nozzle. tip the dough onto your work surface and allow to rest for 15 minutes. If it spreads out too much, kneed in more flour. 
  • Divide into 12 and shape buns. 
  • Pipe a cross over the surface of each and allow to rise for 2-4 hours, or until puffy.
  •  Glaze with topping of your choice (egg if you don’t want it sweet, sugar and water or strained and diluted apricot jam if you prefer it sweet) and bake at 375 F until golden and cooked through (20-35 minutes). 
  • Wrap in a towel to cool, and if using a sweet glaze, reglaze once only slightly warm.

No comments:

Post a Comment