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Hot Easter Buns

Updated: Feb 14

  • The Easter holidays are approaching, and as always, housewives make sure that the table is perfect! Here is a nice recipe that you should not miss. The dough is soft and delicious filled with raisins, it is customary among Catholics that it is always on the table and is served after the main dish dishes. To make them even more interesting, you can make them as a surprise for the younger generation and fill them with Nutella, or other creams. Follow recipe.

Ingredients: medium, 5h standing dough, total time: 80 min.

Dough:

  • 300 g 00 flour

  • 300 g Manitoba flour

  • 200 ml milk

  • 200 ml water

  • 90 g butter

  • 60 g sugar

  • 1 egg

  • 100 g raisins

  • 5 g fresh brewer's yeast

  • half teaspoon cinnamon powder

  • 1 orange

  • 1/2 teaspoon ginger powder

  • 1 pinch nutmeg

  • 1 pinch salt

Brush:

  • 1 egg+ 50 ml milk

Cross:

  • 40 g water

  • 40 g 00 flour

  • 1/2 Tablespoons of almond extract

Polish:

  • 60 g sugar

  • 30 g water

Preparation:

DOUGH:

  1. Dissolve brewer's yeast in moderately heated milk and add 1 teaspoon of sugar. And let the yeast rise.

  2. In a deep bowl for the dough, put: mixed flour, sugar, egg, orange peel (put the drained juice aside),

  3. nutmeg, cinnamon, ginger, and mix, then pour the yeast and milk into the bowl and mix everything together again. At the end, add softened butter and salt that you cut into cubes and mix continuously for about 20 minutes.

  4. Leave the dough covered with a clean cloth in a warm place to rise for about 3 hours, until it doubles in size.

  5. Mix orange juice with raisins.

  6. Let it rest for about 60 minutes and then drain it well and put it in the dough that has come.

  7. Divide the dough into 15 equal balls, form nice balls with your hands and place them on a baking sheet lined with parchment paper.

  8. Then brush them with egg and milk.

CROSS:

  1. In a small bowl, mix all the ingredients with a fork, put the emulsion in a pastry bag and make a cross on top of each sandwich

  2. Let the scones rest for 60 minutes, then bake them in a preheated oven at 180° for about 30 minutes until they are golden brown on the surface.

POLISHING:

  1. Boil the water and sugar until it thickens a little, then turn it off. When the hot buns are cooked and cooled, coat them with an emulsion of water and sugar. Store them in an airtight container for 2–3 days.

  2. Enjoy in your Easter Buns! Buon appetito!

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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