A traditional food eaten on Good Friday and throughout the Easter Holidays, this slightly sweetened, slightly spiced yeast bread is sure to be a hit. The cross is made by marking directly on the dough or by piping icing across the top after cooling.
Serving: 18
Time: 2.5 hours
INGREDIENTS:
3-1/2 cups flour
¼-1/2 cups sugar
2 Tbsp active yeast
1 tsp salt
Zest of one lemon
½ cup raisins
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
1/4 tsp ground clove
½ stick unsalted butter
Icing for cross
INSTRUCTIONS:
In a large bowl, combine all dry ingredients. Scald the milk/melt the butter together. Add vanilla/zest/raisins. When the milk temperature becomes tepid, whisk in the egg and add to the dry ingredients. Stir until all in the bowl is moistened. Let sit for 10 minutes while the yeast blooms. Then knead for another 10 minutes. Butter the mass and allow it to rise.
Preheat oven to 350 deg. F.
Punch down the dough and knead for a minute or two. Divide dough into thirds, then each third into six pieces. Roll each piece into a ball and place them on a parchment-covered baking sheet so that each ball is just touching the next. Cover and allow to rise until doubled once again.
Bake at 350deg. for about 20 minutes. Remove from oven when buns are golden brown. Allow to cool completely. Pipe icing into a cross shape on each of the buns.
Enjoy,
Mr. Fred
*** Please check out the video on Pinterest @brazemshop! ***
