Thursday, April 6, 2017
Cross buns, cross buns, Good Friday buns, Mazan and, finally, Hot cross buns - this is a traditional Easter cake for England, the countries of Britain, the Czech Republic and Germany. There are a lot of recipes for Easter buns with this name, but today I want to share mine with you. I really hope that you will enjoy the pastries and you will definitely prepare them for your family.
It is customary to make these Easter buns round in shape with an indispensable attribute - the image of a white cross on top of a golden crust. Most often, the composition of the yeast dough for this baking includes spices (cinnamon, cloves, nutmeg, cardamom, ginger, allspice), but I decided to limit myself to the aroma of vanilla. As a filler, they mainly use raisins - in my case, dried cranberries (we love it with the whole family).
Alternatively, you can take the test recipe as a basis, and then experiment with additives and excipients. For example, replace cranberries with dried cherries, the same raisins, prunes, dried apricots, candied fruits, pieces of chocolate. Add your favorite spices, citrus zest, aromatic alcohol or vanilla sugar - the choice is yours.
Easter Cross Buns
Hot cross buns, or as they are called in the homeland hot cross buns, are traditional English Easter pastries. A feature of these buns is that the top of each bun is decorated with a cross, which is applied before baking with pasta paste, although, as an option, sometimes such a cross is applied to sugar baked buns with icing. Since these buns came from pre-Christian times, first the cross meant the sun and four seasons (at least, as the story goes), and today this cross symbolizes the crucifixion of Christ.
Such Easter buns are tender and airy, and due to the large number of spices, they are also very fragrant. Serving cross buns is best in the form of heat with butter and jam!
Ingredients for making cross buns for Easter (18-20 pcs.):
- milk - 200 g
- sugar - 1 tablespoon
- fresh pressed yeast - 14 g
- wheat flour - 160 g
For the main batch:
- milk - 50 g
- sugar - 100 g
- butter - 50 g
- chicken eggs - 3 pcs. (2 pcs per batter, 1 pc for greasing before baking)
- wheat flour - 500 g
- raisins - 200 g
- ground cinnamon - 1 tsp (or to taste)
- ground ginger - ¼ tsp (or to taste)
- ground nutmeg - ¼ tsp (or to taste)
- milk - 70 g
- sugar - 50 g
- butter (melted) - 1 tbsp.
- wheat flour - 80 g
- baking powder - ¼ tsp
Recipe Cross Easter Buns:
Cook the dough. To do this, pour warm milk into the bowl (its temperature should not exceed 40 C, otherwise the yeast may die), add sugar and fresh yeast to it.
Stir thoroughly with a whisk so that the yeast completely passes into the solution. Add sifted flour.
And stir until smooth and thick.
Cover the bowl with dough with a film or towel and leave it warm for 30-40 minutes to lift. During this time, the sponge should increase by 2-3 times.
While the dough is coming together, prepare the buns. To do this, in a deep bowl, combine the eggs with granulated sugar and beat with a mixer or whisk until a thick foam is obtained and sugar is completely dissolved.
Melt the butter in the microwave, let it cool slightly and put it into the egg foam along with the milk.
When the dough comes up, pour in a sweet mixture of eggs, milk and butter. Stir the mixture well with a spoon or whisk.
Add cinnamon, nutmeg and ginger, optionally, you can also add a pinch of ground cloves. Since these spices have a rather intense taste and aroma (especially nutmeg and cloves), add them to your taste, if desired, you can add only cinnamon or even use vanilla.
Enter the sifted flour in small portions.
Knead soft and sticky dough.
Once the dough has gathered in a bowl, transfer it to a table slightly dusted with flour and knead for 7-8 minutes. While mixing, sprinkle a little flour on the table. By the way, if you have a bread machine or stationary mixer, then with their help you can knead the dough for cross buns.
Roll the well-kneaded dough into a bowl and transfer to a bowl greased with vegetable oil.
Cover the bowl with cling film or a towel and leave the dough to warm for 1 hour.
Add raisins to the dough. By the way, if desired, in addition to raisins, you can also add candied fruits from orange or lemon peels. You can also pre-soak candied fruits and raisins in alcohol.
Thoroughly mix raisins in the dough.
Cover the bowl again with plastic wrap and leave the dough to rest for 10-15 minutes. Divide the rest of the dough into 18-20 equal parts. Roll each piece of dough into a smooth ball.
Place the formed cross buns on a baking sheet (if desired, you can cover the baking sheet with baking paper or grease with a thin layer of vegetable or butter). Spread buns at a distance from each other so that they have room to grow. Cover the buns with a towel so that they do not ventilate and leave them for 20-30 minutes to rise.
Cook the pasta in the meantime. To do this, combine melted butter, sugar and milk in a bowl. Stir thoroughly to completely dissolve the sugar. If desired, the mixture can be slightly warmed up, then the sugar will dissolve faster.
Add flour with baking powder and mix thoroughly until smooth and thick. Put the resulting paste in a pastry bag with a round nozzle with a diameter of 3-4 mm. If there is no bag, then take a tight bag or a clean stationery file and cut a corner.
Grease the easter buns with a scrambled egg.
Squeeze a paste on top of each bun to make a cross.
Preheat the oven to 180 ° C and bake English Easter buns for about 20-25 minutes until a beautiful golden color.
Hot cross buns are ready and can be served.
Traditional English pastries.
In Australia, it is sold in all supermarkets year-round.
Recipe from an Australian magazine.
Similar gave Natasha - malashka78 here.
30 gr fresh yeast or 2 sachets of 7 g. dry (I had dry)
300ml warm milk
4 tbsp. flour
1 tsp cinnamon
100 gr. butter
1 1/2 tbsp. raisins (raisins and candied fruits can be cut in half)
1/3 Art. Sahara
1/2 tbsp flour
5-6 tbsp water
1/4 Art. water
1/4 Art. Sahara
1 tsp spice - 1/2 tsp nutmeg and a pinch of ginger and cloves.
In milk 1 tbsp. sugar and yeast. In a warm place for 15 minutes.
Combine flour with cinnamon.
Add oil and grind with fingers with your fingers.
Mix with raisins and remaining sugar.
Combine the egg with the milk - yeast cap and introduce it into the flour mixture.
2. Knead non-sticky soft dough. And continue kneading for 10 minutes.
Cover, in a warm place until the volume doubles.
Divide into 16 to 18 buns. Put on a greased baking sheet, not far from each other. Cover with a towel for 20-30 minutes.
3. Mix the flour with water to a creamy consistency and apply strips to the rolls with a syringe.
Bake the first 10 minutes with a t-re of 220 g., Then reduce to 200 g. and continue for the next 10 to 12 minutes.
The aroma in the kitchen is stunning (and without the basic spices).
And, thanks to this baking mode, the surface of the buns becomes evenly rouge - and this is without any pre-treatment (for example, with an egg or tea).
4. For glaze - combine all the components. Bring to a boil, stirring constantly.
Then reduce the heat and boil for 3-4 minutes already without stirring.
Using a brush, grease the hot rolls well several times.
I smear it completely.
As a result of this coating, baking acquires an appetizing glossy surface.
I want to try this method with our usual small baked goods.
Plus, most spices are added to the icing, not to the dough.
Due to this, the buns are spicy, but in moderation.
On the grill - cool.