Sourdough Hot Cross Buns 50% Whole Wheat
My sourdough Hokkaido milk bread dough is highly versatile, here is a 50% whole wheat version that I’ve spiced with cinnamon, allspice and nutmeg and added mixed candied peel and currants. These are soft, fluffy and not too sweet, they’ll be perfect for breakfast on the long weekend. This formula uses a stiff sweet levain once again to avoid a sour tang to the bread. The final pH measured from the baked bun is 5.02 which is remarkable especially considering the 20 hour long cold retard the dough received.
Flour paste - mix as you preheat the oven
20 g lemon juice
50 g bread flour
1 tbsp sugar
60 g water
Instructions
Levain
Mix the levain ingredients in a jar or pyrex container with space for at least 300% growth.
Press down with your knuckles or silicone spatula to create a uniform surface and to push out air.
At a temperature of 78ºF, it typically takes up to 10-12 hours for this sweet stiff levain to be at peak. For my starter I typically see 3-3.5 times increase in size at peak. The levain will smell sweet with only a mild tang.
Tangzhong
In a sauce pan set on medium heat, stir the milk and flour until blended. Then cook for several minutes until well thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl. Theoretically it should reach 65ºC (149ºF) but I don’t find I need to measure the temperature as the tangzhong gelatinizes at this temperature. You can prepare this the night before and refrigerate it, ensure that it is covered \to prevent it from drying out.
Dough
Prepare the dried fruit (currants, raisins or blueberries) mist them with water then microwave for 15-30 secs. This will quickly plump them up without them later adding more hydration to your dough.
In the bowl of a stand mixer, add the milk (consider holding back 20 g of milk and adding later if this is the first time you’re making this), egg, tangzhong, salt, sugar, diastatic malt, zest and levain. Mix and then break up the levain into many smaller pieces. Next add the flour and vital wheat gluten. I like to use my spatula to mix until there aren’t many dry areas. Allow the flour to hydrate (fermentolyse) for 20-30 minutes. Mix on low speed and then medium speed until moderate gluten development this may take 5-10 mins. You may want to scrape the sides of the bowl during the first 5 minutes of mixing. Next drizzle in the melted butter a little at a time, or alternatively add room temperature butter one pat at a time. Slow the mixer down to avoid splashing the butter at you. The dough may come apart, be patient, continue to mix until it comes together before drizzling or adding in more butter. Once all the butter has been added and incorporated add mixed peel and dried fruit and continue to mix until well incorporated. Increase the speed gradually to medium. Mix at medium speed until the gluten is well developed, approximately 10 mins. You will want to check gluten development by windowpane during this time and stop mixing when you get a good windowpane. You should be able to pull a good windowpane, not quite as good as a white flour because the bran will interrupt the windowpane somewhat.
On the counter, shape the dough into a tight ball, cover in the bowl and ferment for 4-5 hours at 82ºF. There should be some rise visible at this stage.
You can next place the dough into the fridge to chill the dough for about 1.5 hours or overnight (but expect there to be a bit of sour tang if you do a cold retard), this makes rolling the dough easier to shape. Remember, if you do so the final proof will take longer. Alternatively, you can do a cold retard in the fridge overnight, however, you may find that this increases the tang in your bread.
Prepare your pan by greasing it or line with parchment paper. Lightly dust the top of the dough with flour and using a bowl scraper remove the dough from the bowl placing it on the counter. Next divide the dough into 9 equal pieces and shape each into a tight boule. Place each boule into the prepared 9” x 9” pan. Cover and start final proof at 82°F for 2-3 hours, the dough will start to almost fill the pan when final proof is complete and will pass the finger poke test.
About 30 mins before ready to bake brush your egg-milk wash onto the buns. Repeat this just before they go into the oven. Do this if using the lemon drizzle icing. If using the flour paste there is no need.
Bake
Preheat your oven, with a rack in the lower half, to 350°F (175°C). You should aim to start preheating your oven about 30-40 mins prior to the dough being full proofed. Once your oven is preheated, remove your pan from its bag, and apply the paste in a cross pattern on the buns. Slide it into the oven, and bake for 30 to 35 minutes.
The rolls are finished baking when the tops are well-colored and the internal temperature is around 195°F (90°C). Remove the rolls from the oven and let the rolls cool completely before piping on the lemon icing crosses otherwise the icing will melt if using icing cross. If using flour paste then heat apricot jam in the microwave and brush on the warm buns until they are nicely glazed and shiny.
When I eventually make these again I would use the flour paste piped on a bit more narrowly and then use an egg wash instead of the apricot jam.
Comments
Here’s a short video demonstrating the soft fluffy shreddable crumb.
Cool bake Doc. Bet I could swallow each break off one whole with my big mouth :).
Thanks Ming, you might just be able to. Enjoy your long weekend.
Benny
Those are so beautiful! And I bet they taste as good as they look. A lovely Easter treat!
Mary
Thank you Mary, they are all gone now shared with neighbours and friends. Hope you have a lovely long weekend.
Benny