Hot cross buns with raisins and apple

Name: Hot cross buns with raisins and apple - Ortansa M.
Ingredients: full; fat milk; 300ml plus 2 tablespoons; 50g all; purpose flour; 500g salt; 1 teaspoon powdered sugar; 75g sunflower oil; 1 tablespoon (for greasing the dough) dry yeast with fast action (Dr. Oetker); 7g 1 beaten egg raisins; 75g zest from 1 lemon zest from 1/2 orange 1 peeled and grated apple 1 teaspoon ground cinnamon FOR THE CROSS 150g all; purpose flour; plus extra for dusting the surface ICING 7 tablespoons apricot jam

Dessert - Hot cross buns with raisins and apple by Ortansa M. - Recipia

Delicious Hot Cross Buns Recipe with Raisins and Apple These sweet rolls, known as Hot Cross Buns, have a rich and fascinating history. Their origins are lost in the mists of time, and the tradition is tied to spring customs, often enjoyed during Lent. Today, I present you with a simple and delicious recipe that will bring the aroma and warmth of these treats into your home. Perfect for breakfast or a sweet snack, Hot Cross Buns are best enjoyed warm, but they remain just as delightful the next day. Total time: 2 hours and 30 minutes Preparation time: 30 minutes Baking time: 30 minutes Servings: 15 buns Ingredients - For the dough: - 300 ml full-fat milk - 50 g butter - 500 g all-purpose flour - 1 teaspoon salt - 75 g powdered sugar - 7 g fast-acting dry yeast (e.g., Dr. Oetker) - 1 beaten egg - 75 g raisins - Zest of 1 lemon - Zest of ½ orange - 1 peeled and grated apple - 1 teaspoon ground cinnamon - 1 tablespoon sunflower oil (for greasing the dough) - For the crosses: - 150 g all-purpose flour - Water (about 10 tablespoons, adjust to achieve a thick paste) - For the glaze: - 7 tablespoons apricot jam Method 1. Preparing the milk and dough Start by heating the milk with the butter in a small saucepan until the butter melts. Then, let the mixture cool to body temperature. This step is essential because the yeast will not activate if the milk is too hot. 2. Mixing the dry ingredients In a large bowl, combine 500 g flour, 1 teaspoon salt, 75 g powdered sugar, and 7 g dry yeast. Use a spatula or wooden spoon to mix the ingredients well. 3. Forming the dough Make a well in the center of the flour mixture and pour in the warm milk with the melted butter. Add the beaten egg and mix everything with a wooden spoon until you have a sticky dough. Then, you can grease your hands with a little oil and knead the dough directly in the bowl until it becomes smooth and elastic, about 5 minutes. 4. First rise Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size. A useful trick is to put the dough in a warm oven (usually around 30-40 degrees Celsius is ideal). 5. Adding the aromatic ingredients Once the dough has risen, add the raisins, lemon and orange zest, grated apple, and cinnamon. Knead the dough again, ensuring all ingredients are evenly distributed. Cover it again and let it rise for another 45 minutes. 6. Shaping the buns After the dough has risen again, divide it into 15 pieces of about 75 g each. Shape each piece into a ball and place them on a baking tray lined with parchment paper, leaving enough space between them to expand. Cover them with a clean towel and let them rise for another 10 minutes. 7. Preheating the oven Preheat the oven to 200°C (fan) or 220°C (static) or gas mark 7. The buns will bake on the middle rack of the oven. 8. Preparing the crosses Meanwhile, combine 150 g flour with water to create a thick paste. Transfer the mixture to a piping bag. When the buns are ready to bake, take them out and pipe a cross on each one, both horizontally and vertically. 9. Baking Bake the buns for about 20 minutes, until they are lightly browned. Then, remove them from the oven and bake for another 10 minutes until they turn golden. 10. Glazing the buns In a small saucepan, heat the apricot jam until it becomes liquid. You can strain it to remove any large pieces. When the buns are ready and still hot, brush them with the warm jam on top. Serving and Sharing Hot Cross Buns are delicious served warm, but they remain soft the next day. If they have hardened, you can reheat them in the microwave or oven. These sweet rolls pair perfectly with a hot cup of tea or aromatic coffee, and for an extra touch of flavor, you can serve them with butter or cream cheese. Tips and Variations - Ingredient variations: You can experiment by adding chopped nuts, chocolate, or other dried fruits. - Enhancing flavor: Substitute cinnamon with spices like nutmeg or ginger for a different twist. - Storage: These buns behave like any bread, so it's best to consume them within 1-2 days. If you want to keep them longer, you can freeze them. Nutritional Benefits These Hot Cross Buns contain carbohydrates from the flour, protein from the egg and butter, as well as fiber and antioxidants from the fruit, making them a decent choice for a sweet snack. Additionally, they have a pleasant aroma and a soft texture that will delight your taste buds. Frequently Asked Questions - Can I substitute dry yeast with fresh yeast? Yes, you can use fresh yeast, but make sure to use double the amount (about 14 g) and activate it in warm milk before adding it to the dough. - How can I prevent the buns from becoming dry? Ensure you don’t overbake them and store them in an airtight container once they have cooled. - Is this recipe suitable for vegans? You can adapt the recipe by replacing butter with vegan margarine and the egg with a mixture of 1 tablespoon of ground flaxseed with 3 tablespoons of water, left to sit for 15 minutes. Now that you have all the necessary information, put on your apron and enjoy cooking! Hot Cross Buns are waiting for you to bring them to life, and your family will be delighted with this recipe full of tradition and flavor. Enjoy!

Hot cross buns with raisins and apple

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