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Baked Easter Rolls

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Baked Easter Rolls
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
572
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie572 kcal(27 %)
Protein16.39 g(17 %)
Fat9.08 g(8 %)
Carbohydrates105.61 g(70 %)
Sugar added9.43 g(38 %)
Roughage1.1 g(4 %)
Vitamin A108.7 mg(13,588 %)
Vitamin D0.95 μg(5 %)
Vitamin E1.47 mg(12 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.35 mg(32 %)
Niacin1.21 mg(10 %)
Vitamin B₆0.02 mg(1 %)
Folate33.44 μg(11 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.77 μg(2 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C0.31 mg(0 %)
Potassium215.7 mg(5 %)
Calcium96.62 mg(10 %)
Magnesium6.42 mg(2 %)
Iron6.77 mg(45 %)
Iodine22.89 μg(11 %)
Zinc0.22 mg(3 %)
Saturated fatty acids4.77 g
Cholesterol62.45 mg
Author of this recipe:

Ingredients

for
8
For the buns
4 ½ cups
½ teaspoon
½ teaspoon
ground cinnamon
1 teaspoon
¼ teaspoon
grated Nutmeg
¼ cup
¼ cup
½ cup
½ cup
raisin (mixed)
½ cup
chopped Candied peel
¼ ounce
cup
warm milk
2
For the crosses
¾ cup
2 tablespoons
For the glaze
4 tablespoons
2 tablespoons

Preparation steps

1.
For the buns: put the flour into a mixing bowl and stir in the salt, spices and sugar.
2.
Rub in the butter until the mixture resembles breadcrumbs. Stir in the dried fruits, then sprinkle over the yeast and stir in.
3.
Beat together the warm milk and eggs, then pour into the dry ingredients and mix to a moist dough. Tip onto a lightly floured surface and knead well for 5 minutes until smooth and elastic. Put the dough back into the bowl, cover and leave in a warm place to rise for 1 hour.
4.
Turn out the dough onto a floured surface, knead lightly, then divide into 8 equal pieces.
5.
Shape the dough into buns. Space apart on a baking tray lined with non-stick baking paper, cover loosely with cling film, then leave in a warm place for 30-40 minutes, until risen and puffy.
6.
Heat the oven to 220°C (200° fan) 425°F gas 7.
7.
For the crosses: mix the flour and water to make a paste. Put into a small piping bag and pipe crosses on top of each bun.
8.
Bake for 12-15 minutes until risen and golden.
9.
For the glaze: heat the milk and sugar in a small pan and simmer for 2 minutes until syrupy. Remove the buns from the oven and brush with the glaze while still warm. Cool on a wire rack.