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Easter Buns ( Hot cross buns)

Easter Buns ( Hot cross buns)

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Dessert

Limonati by Borjomi pear
Limonati by Borjomi pear

Goes with

Limonati by Borjomi pear

Nino Megrelidze

Recipe author

Nino Megrelidze

Easter Buns ( Hot cross buns)

Ingredients

Portions :

1

Bread flour + for use during preparation

84 gram

quick-acting dry yeast

1.6 gram

Salt

0.85 gram

Sugar

14 gram

Lemon zest

0.25 piece

cinnamon

10 gram

powdered ginger

10 gram

Carnation

10 gram

Tsp nutmeg

10 gram

Milk

50 milliliter

Butter

10 gram

Egg

1 piece

Raisins

25 gram

highest quality flour

12.5 gram

Apricot jam or nappage

0.5 table spoon

step

droplet

1

chef
Oatmeal buns are traditionally baked in the UK, Ireland, Australia and Canada the week before the Easter. Put 500 g of flour, yeast, salt, lemon peel, sugar and all condiments in a large bowl and mix carefully. Melt butter and heat the milk. Beat the eggs with a fork. Add butter, milk and egg to the flour. Start kneading the dough, knead for about 10 minutes. Wrap the bowl with a plastic wrap and place in a warm place 1-2 hours for dough lifting. The dough should double in a volume.

step

droplet

2

chef
Replace the dough to a floured cooking table, add the raisins and knead over again. Divide into 12 parts. The dough balls should be of equal size. Rround them well and add some flour to avoid sticking. Place the baking paper on a plate, spread the dough balls 2 cm apart. Cover with a tea-cloth and leave in a warm place for dough rising for about 30-40 minutes.

step

droplet

3

chef
Preheat oven to 210 degrees. Make a paste-like liquid mass from 75 g of flour and 100 g of water. Pour into a pastry bag and draw crosses with a narrow head on the puffed buns. Bake for 25-35 minutes or until they are browned.

Serve

droplet

4

chef
Heat apricot jam or nappage and spread it on the warm buns. Served with butter.

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