Traditional Easter Buns
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
2 h. 50 min.
Preparation
Ingredients
for
10
- Ingredients
- ¼ oz easy bake Yeast
- 3.333 cups all-purpose flour
- 1 tsp salt
- ¼ tsp cinnamon
- ¼ tsp grated cloves
- ¼ tsp allspice
- ¼ cup sugar
- 0.333 cup Currants
- 2 Tbsps candied Orange peel
- 2 Tbsps candied Lemon peel
- ¼ cup butter (melted)
- 1 egg
- ½ cup milk (lukewarm)
- For the cross
- 3 Tbsps all-purpose flour
- 0.333 cup powdered sugar
- For the glaze
- 4 Tbsps sugar
Preparation
Kitchen utensils
1 Plate, 1 Tablespoon, 1 Small bowl, 1 Whisk, 1 Brush, 1 Cutting board, 1 Small knife, 1 Large knife, 1 Citrus juicer, 1 Salad bowl, 1 Salad server, 1 Grill pan, 1 Slotted spatula, 1 Peeler
Preparation steps
1.
Sprinkle the yeast over the flour in a mixing bowl. Mix in salt, cinnamon, cloves and allspice. Add 50 g/1/4 cup sugar, currents and candied orange and lemon peel and mix well.
2.
Make a well in the centre of the flour mixture and pour in 125 ml/5/8 cup lukewarm water and the melted butter. Add the egg and knead, gradually adding the milk, to a firm, smooth dough which forms bubbles. Cover and let rise in a warm place for approx. 1 hour.
3.
Knead the dough again briefly. Shape to a long roll on a floured surface and divide into 10 equal pieces. Form each piece to a ball, flatten slightly with the hand and place on a cookie sheet lined with baking parchment.
4.
Cover with a cloth and let rise for a further 45 minutes. Then press a cross shape into each with a blunt knife.
5.
Heat the oven to 220C (200C fan) 425F, gas 7.
6.
For the cross: mix the flour, confectioners' sugar and 3 tbsp water to a thick paste. Fill the paste into an icing bag with a long nozzle and make cross shapes on the buns where marked. Bake the buns for 20-25 minutes until golden brown.
7.
For the glaze: heat the sugar in 4 tbsp water until it dissolves. Spread over the buns and serve when slightly cooled.
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