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Soft, spiced sweet buns packed with currants, marked with a symbolic cross and finished with a fragrant spiced citrus glaze. These are a classic Easter staple that are best served toasted with plenty of butter.
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Prepare warm milk mixture and mix with dry ingredients and eggs to form dough. → Let the dough rise for 1 hour, then divide and shape into 12 balls. → Allow the buns to rise again on a baking tray. → Pipe flour paste crosses on top and bake at 170°C for 25 minutes. → Brush with a spiced sugar glaze while still hot.
Prepare warm milk mixture and mix with dry ingredients and eggs to form dough. → Let the dough rise for 1 hour, then divide and shape into 12 balls. → Allow the buns to rise again on a baking tray. → Pipe flour paste crosses on top and bake at 170°C for 25 minutes. → Brush with a spiced sugar glaze while still hot.
Soft, spiced sweet buns packed with currants, marked with a symbolic cross and finished with a fragrant spiced citrus glaze. These are a classic Easter staple that are best served toasted with plenty of butter.
Add milk and butter to a pot on low heat until the butter melts and milk is warm (do not boil).
In a mixing bowl, combine 500g flour, yeast, sugar, allspice, salt, and currants.
Beat the eggs and add them to the dry ingredients along with the warm milk mixture.
Mix with a dough hook for 4-5 minutes until the dough comes together, then shape into a ball.
Place dough in an oiled bowl, cover, and let rest for 1 hour or until doubled in size.
Do not boil the milk; it should only be warm enough to melt the butter to avoid killing the yeast.
Ensure the dough balls are rolled tightly to maintain a good shape during baking.
The glaze should be applied while the buns are fresh and hot for a shiny, sticky finish.
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