09 Apr Raspberry choc hot cross bun noir
It’s rainy in Melbourne today and for once I didn’t mind the rain and the chill because I can justify cooking at home rather than going out enjoying the sun. And let’s face it, we’ve been spoiled with gorgeous weather all the way until late March, having some rain to balance it out is totally fair! Today I tried baking hot cross buns again. I made a batch couple of weeks ago and think there’s still areas I could improve.
Who would have guessed, I actually used Sarah Wilson’s I Quit Sugar Choc Chip Hot Cross Bun as the base! The first batch turned out well but it just wasn’t sweet enough for me even though I put real sugar instead of stevia granules because I didn’t quit sugar!!!! And for those who understands nutrition, you know her recipes aren’t really ‘sugar free’ right? Besides that, the base e.g. flour, egg, milk, butter ratio is good so it comes out light and fluffy. In this second batch of hot cross bun, I wanted to add cranberries to it. As I was walking to the cranberry tub at The Source, I found some dried raspberries!!! They were dear but I can’t walk pass it! So here we are, my version of raspberry chocolate hot cross bun noir!
- 1 tb dried yeast
- 1 tsp rice malt syrup
- 4 1/2 cup spelt flour
- 1 1/4 cup full cream milk, luke warm
- 1 tsp sea salt
- 2 tb brown sugar
- 2 tsp activated charcoal powder (Can be found in The Source and that’s what gives it a black colour. You can omit if you can’t find it)
- 60g unsalted butter at room temperature
- 1 tb hot cross bun spice (I used Gewurzhaus HXB spice mix, otherwise a mix of mixed spice, cinnamon and ground nutmeg)
- 1 egg
- 50g milk chocolate buttons, chopped
- 1/2 cup dried raspberries (can also replace with cranberries or any dried fruit)
- 1/2 cup spelt flour
- 1/4 cup water
- 1 tb rice malt syrup
- 1 tb water
In a small bowl, mix dried yeast, rice malt syrup, 1 tb spelt flour and luke warm milk. Cover and leave it in a warm place and let the yeast activate for 15 minutes. In the meantime sieve flour, add salt, sugar, charcoal powder, hot cross bun spice into a stand mixer. Add butter and egg and use the whisk head of the stand mixer to mix all ingredients together. Pour yeast mixture into the mixer and change the head to a kneading hook and knead all ingredients together. Cover the mixing bowl and leave it in a warm place for 45 minutes.
Preheat the oven to 200 degree celsius. Transfer the dough to a lightly floured surface. Gently knead the dough for a minute or two and fold in dried raspberries and chocolate chips. Roll the dough out into a log, cut and roll them into 16 equal round balls.
Line a circular or rectangle cake tin with baking paper and arrange the dough so they are evenly distributed. Doesn’t matter if they aren’t touching at this stage. Cover and let it proof for 10-15 minutes. While the dough is proofing, mix 1/2 cup spelt and 1/4 cup flour into a paste. Use a pipping bag (or like me, turn a piece of baking paper into a pipping bag) and pipe a cross on the dough. Bake for 20 minutes. Prepare the glaze by mixing rice malt syrup and water together. Once the buns are out of the oven, brush the glaze on each bun so it’s nice and shinny.
Spread butter on the buns and eat while it’s hot!