Bakery products from Italy
Hot cross buns
Hot cross buns
translated by Italian with
Soficious sweet and spicy sandwiches.
Start with the yeast preparation. Dissolve the malt in 100-120 ml. Of lukewarm water. Meanwhile in a bowl add 100 g. Of Flour Manitoba and the dry yeast yeast
Pour the water with the malt into the bowl and mix vigorously with a wooden ladle until you get a dense batter.
Cover the bowl with the film and let it rest covered with a can of vanilla in oven for at least 1 hour (the dough will have to double).
In another bowl add 400 g. Of previously sifted manitoba flour, cinnamon, nutmeg and ginger powder.
In a bowl soften the raisins in hot water.
In a pot pour 120 ml. Of milk and let it cool. Once the milk is lukewarm, add sugar in the saucepan and let it dissolve well.
In the bowl with the flour add in the center the sultana raisins, the potato milk, the oil of seeds, an egg and the yeast previously prepared.
Knead well until you get a smooth and elastic band. Cover the bowl with the film and a cloth.
The bowl must remain in the oven for at least 3 hours (the dough must be swollen and soft)
Once it is well-balanced, divide the dough into so many pieces of 80-90 g. The one. Give the typical ball shape.
Hand your buns on a baking sheet of paper well away from each other. Let it still rise in the oven off for an oretta.
When they are leavened, brush the buns with a whipped egg and dilute with 2-3 tablespoons of milk. Stick a not too deep cross over each bun.
Prepare the paste for the cross on the surface; Mix together 50 g. Flour with 50 ml. Of water and 10 g. Sugar (or fructose).
Pour it all into a sack a few and recreate the cross shape over each bus. Bake at 180 ° C in a ventilated oven for 20-25 minutes.