Well soon comes Easter and I thought that the thread we are used to seeing on this date in our country is delicious HOMEMADE (I never buy it because whenever I did the dough was not soft, fluffy and the pastry maker left to be desired since I have seen it scarce, hard, flat and even green). We're gonna do it now.
There are also other recipes that are eaten around the world and this time, that is the case.
Hot Cross Buns are traditional Easter sweet breads in the UK . They are spicy with raisins and perhaps we also see them with polished fruit. They have a cross above that symbolically represents the cross of Christ and the Crucifixion. This cross can be done with two techniques, in this case that of the dough that is placed on top with a sleeve after leavened and before going to the oven.
Note : You can make the dough at night, let it leaven in the refrigerator and take it out in the morning, give it shape and bake.
- 520g Flour 0000
- 5 tbsp bitter cocoa powder 1 teaspoon
- of baking spices
- 1 teaspoon salt
- 100g sugar
- 30g fresh yeast
- 55g butter
- 300cc milk
- Zest 2 oranges
- 1 egg
- 70g chocolate chips
- 250g fruits (Raisins, polished fruit, glazed husks, etc.)
For the Crosses : 3 tbsp of flour and 5 tbsp cold water approx.
For glaze : 50g sugar + juice of 1 orange.
- In a bowl put flour, cocoa, spices, salt and sugar. Mix.
- Dissolve yeast in 50cc of warm milk.
- In a pot put the butter, the remaining milk and zest and heat until the butter has melted. Let it warm until you feel hot.
- Put it milk mixture inside the flour with the yeast, form a bun and knead about 10 minutes. The dough may be a little sticky at first but with the kneading afterwards it becomes smooth.
- Put the dough in an oiled bowl and leave leaudar covered until it doubles its volume, 1 to 2 hs approx.
- Degassing, stretch into a rectangle shape and put the chocolate chips and the chosen fruits, roll and cut portions and top them as we would with the Sweet bread and knead to finish distributing them evenly. Divide it into 15 equal buns (of approx 95g each) and place them on a sheet greened with butter paper, separated from each other because they will grow. I use a 36 x 25 cm tray. Leave leaudar covered with oiled film so that it does not stick until it doubles in volume again.
- Preheat the oven to 200ºC and while preparing the dough of the crosses mixing the ingredients , it has to be a consistency to glaze and put it in a sleeve with the small cut beak.
- Make them crosses on top of each bun after having leavened and bake for 20 minutes.
- When baking prepare the glaze by putting the orange juice and sugar in a pot until the sugar has dissolved and take consistency of syrup (about 5 minutes).
- Remove from the oven and paint with the glaze to make them shiny.
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