Hot Cross Buns

Hot cross buns are tasted, brioche buns at Easter in England.
 
INGREDIENTS (6 PEOPLE)
 
Ginger confit
55g butter
1 large fresh egg
1 egg
Lemon and orange zest
80g raisins (or dried fruit to choose)
55g of powdered sugar
Nutmeg
14g of instant dry yeast
25 cl of milk
1 c to c salt
1 c to c mix gingerbread gingerbread
1 c to c cinnamon
450g flour (+ a little to flour the work plan)
To draw the cross
 
2 tbsp of water
2 tbsp flour
For the icing
 
Honey liquid
PREPARATION
 
STEP 1:
 
Dilute yeast in lukewarm milk (from 20 ° C to 30 ° C) maximum. Melt the butter. Book.
 
STEP 2:
 
In a bowl, sift the flour and add salt, spices, grated nutmeg and sugar. Chop finelya bit of candied ginger and add it to the mixture.
 
STEP 3:
 
Make a well in the flour and pour in the melted butter, yeast dissolved in milk and egg. Stir thoroughly and drop the dough on the floured work surface. Knead a good10 minutes (with hands or the robot). It must be homogeneous, nonsticky and elastic. Drop the dough floured in the bowl and cover with a clean towel. Let rise about 1 h 30 in the hottest part of the coin. The dough should double in volume.
 
STEP 4:
 
Drop the dough on the floured work surface and fold it with the fist to expel from air of fermentation. Add dried fruit (put in soaked to the prior in tea warm or not, according to taste) and the zest. Knead for 2 minutes.
 
Preheat the oven to 190 ° C or Th.6.
 
STEP 5:
 
Cut the dough into 12 equal pieces you boulez. Place the dough balls on a baking sheet lined with parchment paper. Space them sufficiently so that it do not affect cooking. Cover with a cloth and let rise at least 30 minutes in the hottest part of the piece. The batter will again double in volume.
 
STEP 6:
 
Prepare the dough to draw the cross with the flour and water. You get a thick pastethat you place in a pastry bag. Gently tap the dough balls to flatten them slightly and then tracaz the cross with the pastry bag. Bake for 20 minutes or until the dough is golden brown.
 
STEP 7:
 
Remove the hot cross buns on a gille, brush honey liquid and let cool. Ready to serve, cut the buns in half and garnish them with butter.

LOCATION

Via Santa Tecla Palazzo di Assisi, Perugia (ITALY)

Phone: +39 (0) 75 80.38.282

Fax: +39 (0) 75-8039441

E-mail: info@villasantatecla.it

Contact

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