Today is Easter Monday or second Easter day, which is the the final Easter vacation day here in Denmark. So tomorrow the normal working day starts again for many of us.
But lets enjoy this afternoon reading a book, drinking tea and eating hot-cross buns, which is a classic Easter bun. I have located this recipe in Country Living, issue April 2016. And I have made no modifications to the recipe.
Hot-cross buns with tea and lemon: - 9 buns
- 100 g currants
- 125 ml hot (strong) Earl Grey tea
- 200 ml milk
- 20 g yeast
- 50 g sugar
- 75 g butter - melted
- 500 g wheat flour
- 2 teaspoon mixed spice
- 1 teaspoon cardamon
- ½ teaspoon salt
- 2 eggs
- 25-40 g candied orange peel
- 1 organic lemon - only the zest.
- 30 g plain flour mixed into paste with 2 tablespoons cold water
- 1 tablespoon mixed into 1 tablespoon boiling water
- Soak the currants in the tea in a bowl the night over or minimum 4 hours.
- Weigh all the ingredients into the mixing bowl of a stand alone mixer.
- Knead the dough for 2 minutes on speed 1.
- Knead the dough for 7 minutes on speed 3.
- Let the dough raise for 1½ hours.
- Knead the dough.
- Divide the dough into 9 portions, which is sharped into ball shape.
- Place the bun pieces on a baking tray covered with baking paper.
- Cover the buns with a tea towel, and let the buns raise for 20-30 minutes.
- Heat up the oven to 200'C.
- Put the flour paste into a piping bag and pipe crosses onto each bun.
- Bake the buns in the upper part of the oven at 200'C for 25-30 minutes.
- Transfer the buns to a wire rack to cool down.
- While the buns are still hot brush them with the sugar glazing.
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