Cross buns – a popular Catholic Easter baking Commonwealth countries. They are traditionally baked in Good Friday from butter dough with the addition of fragrant spices and dried fruits, and on top of buns put an image cross, symbolizing the crucifixion of Christ. But in some countries, these buns are so much loved that they bake all year round, changing only image of a cross on others, for example, on a smiley face. Buns by this recipe is simply amazing, soft, moist and fragrant. Bake them with raisins and candied fruits and cover with sugar with icing. Serve warm cross buns for tea and you won’t notice как они разлетятся. 
Time: 2hour. Difficulty: medium Quantity: one 2 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.
Ingredients for the recipe:
Dough
- 3/4 Art. whole milk heated to 36 ° C
- 4 tsp fast dry yeast
- 1/3 Art. Sahara
- 3 large eggs, room temperature
- 0.5 tbsp. vegetable oil
- 3 and 3/4 Art. flour
- 1 tsp finely grated lemon zest
- 3/4 tsp salt
- 0.5 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/3 Art. dark raisins
- 1/4 Art. diced candied fruit
Hot glaze
- 0.5 tbsp. Sahara
- 3 tbsp. l water
- 1 tsp vanilla extract
Glaze
- 3/4 Art. powdered sugar
- 1 tbsp. l milk + optionally as needed
Recipes with similar ingredients: milk, sugar, eggs, higher flour varieties, lemon zest, cinnamon, allspice, nutmeg, cloves, raisins, candied fruits, vanilla extract, icing sugar
Recipe preparation:
- Dough: Add all the ingredients except raisins and candied fruits to mixer bowl, with hook attachment or in a large bowl. Knead the dough at low speed until it converges in a lump, then increase mixer speed and knead for about 5 minutes until the dough becomes smooth and elastic (the dough is soft and will stick to the bottom of the bowl). If kneading by hand, mix the ingredients with a wooden spoon until the dough comes together, then lay it on work surface lightly sprinkled with flour and knead until smooth masses. At the end of kneading, add raisins and candied fruits and mix them. Put the dough in a greased bowl, cover with cling film and let it rise 75-90 minutes until it doubles in volume.
- Put the dough on a lightly floured work surface and divide into 12 equal pieces. Roll from each piece with a palm there is a ball on the table. Put the buns in a greased form of size 22×32 cm., Leaving space between them. Cover the food form wrap and let the buns rise for another 45 minutes.
- Preheat the oven to 175 ° C. Remove the film from the rolls and bake them for 25-30 minutes until deep brown. While they still hot, prepare the icing.
- Hot glaze: Bring sugar, water and vanilla, stirring until sugar is completely dissolved. Grease the resulting syrup is still hot buns, using it all. Cool the buns completely.
- Frosting: Mix powdered sugar with milk until consistency that is suitable for extruding from a confectionery bag (if necessary, add a few more drops of milk). Put the icing in a narrow-tipped confectionery bag and apply crosses on the surface of each bun. Leave for an hour to freeze the icing and serve. Buns can be stored tightly wrapped throughout the day.
