Tender Sourdough Hot Cross Buns with Chocolate Chips #shorts | Food52

Soft and incredibly tender, these sourdough hot cross buns from baker extraordinaire Maurizio Leo are flavored with semisweet chocolate chips as well as tangy orange and lemon notes. GET THE RECIPE ►► https://f52.co/3A92GRZ

Read more on the technique: https://f52.co/3nrKgIn

PREP TIME: 21 hours
COOK TIME: 30 minutes
MAKES: 9 buns

INGREDIENTS

Levain
65 grams bread flour
13 grams caster sugar
65 grams water
26 grams ripe sourdough starter

Hot cross buns

Dough:
52 grams unsalted butter, plus more for greasing the pan
521 grams bread flour
156 grams whole milk
52 grams egg (about 1 large egg—I usually crack the eggs into a separate bowl and scoop out whites to meet the formula requirements)
10 grams sea salt
42 grams granulated sugar (or the finest granulated sugar you have, such as caster—not confectioners')
107 grams water, plus a small splash for helping to incorporate the spice mixture
3 grams (1 1/2 teaspoons) ground cinnamon
1 gram (1/2 teaspoon) ground allspice
1 gram (1/2 teaspoon) ground nutmeg
Zest from 1 orange (about 2 to 3 tablespoons)
Zest from 1 lemon (about 1 tablespoon)
115 grams semisweet mini (or regular) chocolate chips

Cross design:
50 grams all-purpose flour (or bread flour)
35 grams water
15 grams fresh orange juice (or water)
15 grams neutral oil, such as vegetable oil
Pinch sea salt

Egg wash:
52 grams egg (about 1 large—no need to scoop out extra here)
15 grams (about 1 tablespoon) whole milk
Simple syrup glaze:
52 grams granulated sugar
52 grams water

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