These cross buns are made in the style of the famous cupcake. Battenberg – a biscuit with a yellow-pink chess pattern covered with marzipan. Cross buns are considered traditional Easter baked goods in many Catholic countries. They are baked from fancy pastry. with the addition of dried fruits and fragrant spices and decorate on top the cross. Color the bun dough in yellow and pink to on the cut of the finished baking, an interesting pattern turned out, and on top garnish with a cross of yellow and pink homemade marzipan and a chess piece of the same colors. Buns get pretty cute and very tasty! They can be baked without waiting for much случая. 
AT ремя: one час. 35 min Difficulty: hard Quantity: 12 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Dough
- 550 gr flour
- 90 gr. ground almonds
- 70 gr. ultrafine sugar
- 1 tsp finely grated lemon zest
- 3/4 tsp salt
- 0.5 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 180 ml. milk 3% fat, heated to 43 ° C
- 16 gr. fast dry yeast
- 3 large eggs at room temperature
- 125 ml. vegetable oil
- 1.5 tsp almond extract
- 75 gr. chopped dried apricots
- 45 gr. raisins
- Pink and yellow food coloring paste
Hot glaze
- 100 gr. granulated sugar
- 45 ml water
- 1 tsp almond extract
Dressing
- 250 gr homemade marzipan (recipe see below), pink and yellow food coloring paste
Marzipan (yield: 450 gr.)
- 200 gr. ground almonds
- 200 gr. granulated sugar
- 60 ml. honey
- 30 ml water
- 1 tsp almond extract
Recipes with similar ingredients: premium flour, almonds, sugar, lemon zest, cinnamon, allspice, nutmeg, cloves, milk, eggs, almond extract, dried apricots, raisins, honey
Recipe preparation:
- Dough. Measure out all the ingredients except raisins and dried apricots and put in the bowl of the mixer with the nozzle hook or in a large bowl. Knead the dough at low speed until all ingredients will connect, then increase the speed and knead until the dough becomes uniform and elastic, about 5 minutes (the dough is soft and should stick to the bottom of the bowl). If kneading by hand, mix ingredients with a wooden spoon, then lay on lightly sprinkled flour the work surface and knead until a homogeneous consistency. Вat the end of kneading, knead raisins and dried apricots in the dough.
- Divide the dough into 3 equal parts. At the tip of a toothpick add pink dye (desired tone) in one piece of dough and intervene him. Add yellow dye to another piece in the same way. test, and leave the third as it is. Put every piece dough in a separate bowl, cover the bowls with plastic wrap and leave for 75 – 90 minutes to double the dough.
- Put pieces of dough on a lightly dusted working surface and roll each into a rope about 45 cm long. Twist the three colors together and then cut this long rope into 12 equal parts (or weigh and cut into twelve parts per 100 g). Roll each piece of dough with your palm on the surface table to make a ball. Colors do not mix with each other. Put the round buns in a greased baking dish 23 x 33 cm in size, leaving space between them. Cover shape with plastic wrap and leave the buns to climb 45 minutes.
- Preheat the oven to 180 ° C. Remove the film from the mold and bake for 25-30 minutes until golden brown on top. While the buns are still hot, cook the icing.
- Glaze. In a saucepan, bring sugar, water and almond extract, stirring until sugar is completely dissolved. Grease the resulting syrup is still hot buns, using it all. Cool the buns completely.
- Dressing. Divide marzipan into two parts and color one piece pink and the other yellow tones (it can be light or bright, if desired). Roll both parts of marzipan into a layer up to 4 mm thick. (use sugar powder during rolling, so that marzipan does not stick). Chop strips that will cross over each bun (one pink and one yellow) – marzipan will stick to the glaze. Cut squares with a side of about 1.5 cm. And arrange four (2 pink, 2 yellow) squares in the center of the cross on a bun in staggered. Ideally, buns are better to eat on the day when they baked, but they can be kept tightly wrapped for days.
Make homemade marzipan:
Put ground almonds in a food processor. In a small pan on high heat, mix sugar, honey and water and cook to a boil, so that the sugar is completely dissolved. Pour syrup into working food processor. Add almond extract and knead marzipan. Of warm marzipan form a log and tightly wrap in plastic film. Leave to cool at room temperature and keep wrapped until ready to use. Note: Marzipan will be stored tightly wrapped for a month or it can be freeze for up to 3 months.
