Sweet typical at Easter in England and other countries. It is very tasty.
Ingredients (12 units):
-30 g of lemon zest (1-2 lemons, yellow part only)
-30 g of sugar
-250 ml lukewarm milk
-70 g of butter at room temperature
-4 tbsp (2 envelopes) dried Baker’s yeast
-1 and ½ teaspoon ground cinnamon
-1 and ½ TSP of ground nutmeg nut
-½ teaspoon of ground cloves
-½ teaspoon ground ginger
-500 gr of flour strength (you can require a bit more according to flour)
-2 teaspoons salt
-170 grams of raisins
-80 gr of flour
-100 gr water
-A pinch of salt
-1 tablespoon of sunflower oil
Glaze – brightness:
-2 tablespoons water
-2 tablespoons sugar
1 Put in the cup sugar and lemon peel: 15 sec, vel 10. We got the remains with a spatula.
2 Pour the milk, butter and yeast: 1 min, 37 °, speed 2.
3. Add the egg and mix 4 sec, vel 3.
4 Add spices, flour, and salt: 15 sec, vel 6 and then knead: 2 min, closed vessel, vel spike.
5 Add the raisins and knead: 1 min, closed vessel, vel spike.Look at that you well-mixed, homogeneous whole.
You can leave if you want making the first wash in the pitcher, since Goblet and 2 rags over or remove the dough and leave it to weigh out. If you leave it in the pot, once it has been wash (expected to double its volume, will be approximately when you inflate so much that will be pushing the beaker), lower the dough with spatula and knead 1 minute, closed vessel, vel stem before removing the dough.
Or you can leave the first wash made a ball (if covered with cling film help with the wash, so with the thermomix if the preferis can be in blending jar, if it is in the traditional way can be made a ball in a bowl covered with film, and in the case of the Breadmaker can leave inside)(, or also in any case inside a bag of those for cooking, closed or frozen) until doubled its volume.
We rub your hands with a little oil or flour (is a very sticky dough as the Swiss, roscon,…) and divided it into 12 equal parts, and we give way to the buns. Put them on a baking sheet lined with baking paper. Leave a little space between each bun and leave to rise until they double – triple its volume.
When you see that has weighed Preheat oven to 220 °, heat up – down.
While we will mix the ingredients to make the crosses until it is soft and thick cream. Put it in a sleeve pastry or small bag of frozen and cut the tip (a small hole) in the corner and draw crosses (make strips from one side to another of the baking tray, Levar a few buns will be glued to others).
Bake about 15-25 minutes (depending on oven), until it is golden brown.
Let cool 5 minutes and with a brush spread the glaze mixture.
These buns can eat as is or a little toast and buttered.