Easter is at the door and it’s high time I posted a recipe for hot cross buns, a traditional English Easter cake whose photos you could see last week on my Facebook and Instagram profile. Big changes have happened and will happen in my life in the last month, about which I will soon prepare a philosophical post for you 🙂 Until then, enjoy an extended weekend, in a nice meal, surrounded by loved ones. Find inspiration for Easter desserts under the tag Easter, and be sure to try the recipe for the juiciest nutmeg / poppy seed. Happy Easter!
- 250 g Schar Mix B gluten-free flour
- 5 g of dry yeast
- 4 tablespoons sugar
- 2 eggs
- 180 ml of lukewarm milk
- 25 g of melted butter
- grated rind of 1 lemon
- cinnamon and cloves to taste
- 100 g of raisins soaked in a little rum
- 70 g powdered sugar
- 2 teaspoons Bio powder of chokeberry
- 1⁄2 teaspoon vanilla extract
- 2 teaspoons milk
Put dry yeast in 50 ml of lukewarm milk, add a teaspoon of flour and a teaspoon of sugar, cover and let the yeast activate. In a bowl of a stand-alone mixer, place the flour, sugar, lemon zest, spices, eggs, raisins, melted butter and remaining milk. Add the risen yeast and mix on medium speed until a dough is formed. Shape the dough into a ball, place in a floured bowl, cover with cling film and let rise for an hour.
Knead the leavened dough briefly, divide it into 6 parts and shape into round buns. Place them on a baking sheet lined with baking paper, cover with a cloth and let rise for half an hour. Use a sharp knife to cut a cross shape on each pastry, coat with milk and bake for 25-30 minutes in an oven preheated to 170 ° C until they get a nice color. Cool the baked pastries on the grill.
For the topping, mix powdered sugar and chokeberry powder. Add the vanilla extract and milk and stir until you get a thick mixture. Apply to chilled cross-shaped pastries.