Easter cross buns | jernejkitchen
Easter
cross buns
I am telling you guys. These are DIVINE, worth every bite of indulgence.
makes
15
0
cross buns
dough preparation:
30
0
minutes
dough proofing:
2
0
hours
<p>This makes us SOOOO HAPPY and excited, I am actually lost for all the words that would fully describe my relationship with cross buns. I read in every single book that cross buns bring happiness and sharing a cross bun will ensure great relationship with your friend and/or family throughout the whole year. And who doesn't need a bit of good luck in their life. So we went ahead and made random cross buns yesterday, just to get a feel how to make them, since they are not part of our Slovenian Easter cuisine. The result was meh, so so, a chewy inside and not too great overall. So today, we spent the day developing our own recipe and I am telling you guys. This one is DIVINE, worth every bite of indulgence. </p>
INGREDIENTS
makes
15
0
cross buns
dough preparation:
30
0
minutes
dough proofing:
2
0
hours
dough
crosses
Glaze
METHOD
dough
    In a small bowl, weight out the yeast and the sugar. Add the milk and stir until the sugar has dissolved. Put aside for 10 minutes.
    In a larger mixing bowl mix the plain flour with the strong bread flour. Add the softened butter and salt. Add the yeast mixture and an egg, mix with your hands, until it comes together. Cover with a bowl and let stand for 10 minutes.
    In another small bowl mix together the raisins, the candied orange, spices, rum and limoncello (you can skip the limoncello if you don’t have in in your pantry.) Set aside.
    After 10 minutes kneed the dough well, add the fruit - spices mix, incorporate well and kneed with your hands for another 10 minutes. Put in a bowl, cover with a plastic wrap and let rise for 50 minutes at room temperature.
    Divide the dough into 15 equal parts, each weighting around 60 grams / 2 ounces . Shape a round ball, line the buns on a tray, covered with baking sheet, with a little space between them, so they can rise. Cover and let rise for 50 minutes or until double the size.
CROSSES
    Make the crosses mixture. Mix water, flour, soft butter and salt together in a small bowl, until you get a thick, fine paste. Store in the refrigerator until needed.
GLAZE
    Prepare the glaze. Put the water, sugar, orange, lemon and spices in a saucepan and bring to a boil. Take off the heat and set a side to cool down. Store in the refrigerator until needed.
    Preheat the oven to 180°C (350°F). Place a roasting pan at the bottom of the oven to preheat. After 50 minutes of resting time fill a piping bag with the crosses mixture. Pipe lines across tops of the buns in both directions, to form a cross.
    Place the tray of cross buns in the preheated oven, pour a cup of water onto the hot roasting pan and bake until golden brown, for about 20 minutes.
    Remove from the oven. Brush lightly with sweet glaze and allow to cool on a wire rack or dig in with a bit of butter.

FIND MORE AT JERNEJKITCHEN.COM

 

 

Baking bread is all about attention to detail.

This book booklet has only 16 pages, but we tried to combine as much details as possible, so that your bread will come out of the oven as delicious it can be.

Nothing makes us more excited and happy, that to see a recipe of ours has made its way into your kitchen.

Halfway to a delicious homemade pie

It's so simple to make and the best thing about is that it's flaky and buttery.