Easter Buns ( Hot cross buns)
30-60 Min
500 500 gr. Bread flour + for use during preparation
10 10 gr. quick-acting dry yeast
5 5 gr. Salt
80 80 gr. Sugar
1 1 piece Lemon peel
1 1 tablespoon Tbsp cinnamon
1/3 1/3 teaspoon Tsp cracked ginger
1/3 1/3 teaspoon Tsp allspice
1/3 1/3 teaspoon Tsp nutmeg
300 300 ml. Milk
40 40 gr. Butter
1 1 piece Egg
150 150 gr. Raisins
75 75 gr. High quality flour
2 2 tablespoon Apricot jam or nappage
step 1
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 2
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 3
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.

How To Serve

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