Three Cornered Leek Sourdough Buns

Hot Cross Buns, there is something just so comforting about them, aside from the aroma, texture, and taste, for me the signify spring and all its verdant goodness, a sign of hope.

This year my buns took a savoury twist, three cornered leeks grow on every kerbside, the air thronging with their allium aroma. Sourdough discard gives a welcome tang, and a touch of nutritional yeast gives a nod to cheesy leek bakes. all in all, just divine

Three cornered leeks, so abundant but so underated

Sourdough discard, so precious but often thrown aside

My trusty Nigel, 7 years old and still giving his all, love him to bits…

Substitute 1 Egg if you don’t have any discard

Make these and thank me later

sourdough discard, hot cross buns, easter recipes, bread, baking from scrath, eater baking , hot cross bun recipes, foraging, foraged recipes

Yield: 12

Author: Suze Morrison

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Three Cornered Leek Sourdough Buns

Prep time: 30 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 50 M

Hot Cross Buns, there is something just so comforting about them, aside from the aroma, texture, and taste, for me the signify spring and all its verdant goodness, a sign of hope.This year my buns took a savoury twist, three cornered leeks grow on every kerbside, the air thronging with their allium aroma. Sourdough discard gives a welcome tang, and a touch of nutritional yeast gives a nod to cheesy leek bakes. all in all, just divine

Ingredients

• 400g Strong Bread Flour
• 100g Spelt Flour
• 1tbsp Nutritional Yeast
• 1tsp Fine Salt
• 10g Fast Action Dried Yeast
• 30g Caster Sugar
• Good Crack Black Pepper
• 20g Unsalted Vegan Butter, room temperature
• 290ml Oat Milk, body temperature (plus extra to glaze)
• 60g Sourdough Discard
• Large Handful Three Cornered leeks, chopped (plus extra for crosses)
• 1tbsp Honey to finish

Instructions

1. In the base of a stand mixer, combine the flours, both yeasts, sugar, salt, and pepper. In a separate bowl, whisk the sourdough discard into the milk.
2. Mix the wet ingredients into the dry and add the chopped leek leaves, knead using a dough hook for 8-10 minute or until smooth and elastic, alternatively knead by hand.
3. Place the dough in a lightly oiled bowl and cover with a damp towel. Prove until doubled in size.
4. Once double, punch the dough down using your fist, weigh the dough and divide into 12 equal pieces.
5. Form each piece into a smooth ball and lay, evenly spaced on a baking tray measuring 14 x 10” lined with baking paper. Prove again until almost doubled.
6. Preheat oven 180C cut lengths of leek leaves to form crosses and lay on the buns. Brush with a little oat milk and bake 18-20 minutes or until golden and springy. While still warm brush with a little honey.
7. Transfer to a wire rack and allow to cool before serving with butter or cheese.

https://gourmetglow.co.uk/recipes/three-cornered-leek-buns

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