Easter cross buns with raisins

Name: Easter cross buns with raisins
Total time: 2 h 40 min
Yield: 12
Ingredients: 550 g Wheat flour; 2 Eggs; 50 g Butter; 50 ml Milk; 1 Oranges; 85 g Sugar; 100 g Raisin; 30 g Dried cherries; 1 teaspoon Ginger; 0.5 teaspoon Nutmeg; 7 g Dry yeast; to taste Salt; to taste Vanilla; to taste Water

These buns will decorate your family's Easter tea party! These small, raisin-filled, very fancy cross buns are a traditional Easter bake in England. They are usually eaten hot, freshly baked, with butter. They are very fragrant, tasty, and easy to make. On top they are decorated with strips of dough in the shape of a cross.

54

14528

Bella Phillips

Recipe author

Calories

266kcal

Protein

8g

Fat

6g

Carbs

47g

*Nutrition per serving

Ingredients

Servings: 12

550g

2

50g

50ml

1

85g

100g

30g

1teaspoon

0.5teaspoon

7g

to taste

to taste

to taste

Step-by-step preparation

Cooking time: 2 hr 40 mins

STEP 1
Mix yeast, 1 tbsp. sugar and 50 ml. warm water. Let it foam.
STEP 2
Sift 450 flour with salt and spices. Add 40 grams of sugar.
STEP 3
Heat the butter together with the milk until the butter completely melts, let cool until warm.
STEP 4
Beat 1 egg.
STEP 5
Prepare both types of raisins and dried cherries. Pour boiling water over and dry well.
STEP 6
Add orange zest to the flour mixture, make a funnel in the middle and pour in the diluted yeast.
STEP 7
Add egg, milk with butter and dried fruits and mix.
STEP 8
Knead elastic dough. If it seems too steep, add a little milk. Place in a bowl, cover with a towel and let rise in a warm place for 1 hour.
STEP 9
The dough should double in volume.
STEP 10
Divide it into 12 parts and form into balls. Place them on a baking sheet lined with baking paper, cover with a towel and let rise for 35-40 minutes. The buns should double in size.
STEP 11
Knead the dough for decoration from 100 grams of flour and a few tablespoons of water. It should be elastic and easy to roll out.
STEP 12
Roll out thin flagella from it.
STEP 13
Brush the risen buns with a loose egg. Stick dough strands on them crosswise and brush with egg again. Bake the cross buns for 15 minutes at 220 degrees.
STEP 14
While the buns are baking, prepare the sticky glaze. To do this, squeeze the juice from the orange, add 2 tbsp. spoons of sugar and cook until it dissolves for about 5 minutes. Brush the glaze over the finished buns and serve them immediately.