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Easter raisin rolls
(0 votes)
Difficulty:
moderate
Preparation:
1 hr
Preparation
ready in 3 hrs
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Ingredients
for
12
- Ingredients
- 2 Tbsps Yeast
- ¼ cup sugar
- 2 cups all-purpose flour
- 1.333 cups Whole wheat flour
- ½ tsp salt
- ground cinnamon
- ground cloves
- ground allspice
- ½ cup raisins
- 0.333 cup mixed Citrus peels
- ¼ cup butter (melted)
- 1 egg
- ½ cup warm milk
- all-purpose flour (for the work surface)
- For the crosses
- ¼ cup all-purpose flour
- 0.333 cup powdered sugar
- For the glaze
- 4 Tbsps sugar
Preparation steps
1.
Mix the yeast with 1 tsp sugar and 125 ml warm water. Cover and leave to rise in a warm place for around 15 minutes.
2.
Place both types of flour in a bowl and stir in the salt, a pinch each of cinnamon, cloves and allspice, the remaining sugar, the raisins and the mixed peel. Create a well in the middle and pour in the starter dough. Add the butter and the egg and knead well. Gradually add the warm milk until a firm, smooth dough is created. Cover and leave to rise for one hour in a warm place.
3.
Re-knead the dough on a lightly floured work surface and split into 12 equal pieces. Roll each piece into a ball and gently press the tops flat. Line a baking tray with greaseproof paper and place the buns on it. Cover with a tea towel and leave to rise for another 45 minutes. Score a cross in the top of each bun with the back of a knife.
4.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
5.
To make the crosses mix the flour and icing sugar with 3 tbsp water. Transfer to a piping bag and pipe the cross over the score marks. Bake for 20-25 minutes until golden brown.
6.
To make the glaze, dissolve the sugar in 4 tbsp water. Brush onto the warm buns and leave to cool.
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