challah
by
28 recipes
Hot cross buns
ingredients
servings
10
Eggs
2 unit
White sugar
60 grams
Water
160 mL
Soft wheat flour
50 grams
Raisins
40 grams
Iodized salt
7 grams
Nutmeg
to taste
Ground cinnamon
to taste
Ground ginger
to taste
Sunflower oil
40 mL
Manitoba flour
500 grams
Dry brewer's yeast
3 grams
Barley malt
1 teaspoon
Bakery products from Italy
Hot cross buns
Hot cross buns
ready in
4 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Soficious sweet and spicy sandwiches.
preparation
step 1
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
step 2
Pour the water with the malt into the bowl and mix vigorously with a wooden ladle until you get a dense batter.
step 3
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).
step 4
In another bowl add 400 g. Of previously sifted manitoba flour, cinnamon, nutmeg and ginger powder.
step 5
In a bowl soften the raisins in hot water.
step 6
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.
step 7
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.
step 8
Knead well until you get a smooth and elastic band. Cover the bowl with the film and a cloth.
step 9
The bowl must remain in the oven for at least 3 hours (the dough must be swollen and soft)
step 10
Once it is well-balanced, divide the dough into so many pieces of 80-90 g. The one. Give the typical ball shape.
step 11
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.
step 12
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.
step 13
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).
step 14
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.
