Chocolate-Ginger Hot Cross Buns
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Makes 15
Ingredients
740g organic stoneground flour
100g organic wholemeal flour
17g salt
6g dry yeast
30g sugar
6g cinnamon
6g cardamom
6g ginger powder
700g water
100g sourdough starter
150g Callebaut Belgian chocolate
80g glazed ginger, cut finely
Method
Mix up the dough using the above ingredients excluding the chocolate and ginger.
Add the Callebaut Belgian chocolate and glazed ginger to the dough mixture.
Roll the dough out into 15 balls (weighing 125g each) on a floured surface. Place them on a greased tray and cross them with a mix of flour and water made up to a pancake batter-like consistency.
Bake in the oven at 200 degrees for 18-20 minutes.
Serve the buns hot and with butter.
