Probably you know these typical Easter buns with cross on the top. In my recipe they are stuffed with soaked in dark rum raisins, cranberries and candid citrus peel. Cinnamon is essential of course. They are often baked in closed pan what gives one big shape of them and quite square look. I decided to save their round shapes however they are very close one by one. The cross on the top and transparent glaze are present too. Enjoy on the Easter breakfast or any other day!
- 5 teaspoons active yeast
- 1 ¼ cups (300 ml) lukewarm milk
- ¼ cup (50 g) butter
- 1/3 cup (70 g) sugar
- 2 cups (320 g) bread flour
- 1 cup + 2 tablespoons (180 g) whole wheat bread flour
- pinch of salt
- 1 egg
- 1 teaspoon cinnamon
- 75 g raisins
- 75 g dried cranberries
- 2 tablespoons candid peel
- zest of 1 lemon
- ½ cup dark rum
- ½ cup all purpose flour
- 2 teaspoons caster sugar
- 1/3 cup water
- 1 tablespoon caster sugar
- 1 teaspoon gelatine
- 1 tablespoon water
Place raisins in a bowl and pour the rum over until covered. Set aside for 1 hour.
Make dough: in a medium bowl mix together yeast, ½ cup (100 ml) lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. Heat the rest of milk with butter until melted. Cool slightly. In the bowl of a stand mixer fitted with the dough hook attachment, combine both flours, remaining sugar and salt. Add yeast mixture, egg and the milk with butter. Mix on medium speed until dough is combined (6-8 minutes). The dough is too wet and will not become tight by mixing. Transfer it to a floured surface and knead by hands about 5-6 minutes until smooth and glossy. Once the dough is ready place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.
Drain raisins. Add to them cranberry, candid peel, lemon zest and cinnamon. Mix together.
Place dough on a floured surface and shape by hands into flat rectangular. Spread the filling over and start to knead the dough until all is evenly incorporated (about 10 minutes). Shape the dough into ball, place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.
Once risen divide the dough into 15 pieces (I used the weight to divide evenly). Shape each piece into a ball. Line the large baking sheet with parchment paper. Arrange the balls on the sheet leaving ½ inch (1 cm) free space around each. Let stand in a warm place for 30 minutes to rest.
Preheat oven to 400°F (200°C) by fun forced mode or 430°F (220°C) by traditional oven mode.
Make flour paste: mix all ingredients until smooth. Spoon the paste to a piping bag ended with medium plain nozzle. Pipe the cross on the top of buns. Bake for 20-25 minutes until brown and sound hollow.
Make a glaze: mix all ingredients in a small bowl. Heat the bowl in a double boiler or microwave until mixture is liquid. Brush the top of buns immediately after baking. Cool on a wire rack.
Category: Yeast cakes.
Tags: cranberry, lemon, raisins, yeast.