Hot Cross Buns
Times
Preparation
30'
Baking/cooking time
25'
Ingredients
for the dough
250 g spelt flour type 1 “La Forte”
250 g soft wheat flour type 00 no. 6
35 g lievito madre EVA
70 g sugar
1 tsp cinnamon
½ tsp cardamom
⅓ tsp nutmeg
275 ml milk
1 tsp salt
1 egg
1 egg yolk
75 g butter
100 g raisins
50 g dried apricots
3 tbsp freshly squeezed orange juice
1 tsp orange zest
for the cross
50 g soft wheat flour type 00 no. 6
50 g water
For brushing
some milk
1 egg
3 tbsp freshly squeezed orange juice
1,5 tbsp maple or agave sirup
250 g spelt flour type 1 “La Forte”
250 g soft wheat flour type 00 no. 6
35 g lievito madre EVA
70 g sugar
1 tsp cinnamon
½ tsp cardamom
⅓ tsp nutmeg
275 ml milk
1 tsp salt
1 egg
1 egg yolk
75 g butter
100 g raisins
50 g dried apricots
3 tbsp freshly squeezed orange juice
1 tsp orange zest
for the cross
50 g soft wheat flour type 00 no. 6
50 g water
For brushing
some milk
1 egg
3 tbsp freshly squeezed orange juice
1,5 tbsp maple or agave sirup
Preparation
Put the flour, lievito madre, sugar, cinnamon, cardamom and nutmeg in the mixing bowl and switch on the mixer. Add the milk, then the salt. Knead for about 2 minutes, then add the egg and yolk. As soon as a homogeneous dough is formed, add the soft butter in pieces, one after the other. Continue kneading until the dough has completely separated from the bottom and sides of the bowl and is smooth and elastic. Form the dough into a ball, cover it and let it rest, in a warm place (25-28°C) until it has doubled in volume, for approx. 10-12 hours.
Cut the apricots into small cubes and place them in a small bowl with the raisins. Add the orange juice and zest and leave to rest for about 30 minutes, stirring occasionally.
When the dough has doubled in volume, add the raisins and apricots and knead again. Divide the dough into 15 pieces of about 80 g each and form them into balls. Take care not to leave sultanas and apricots on the surface as they burn easily.
Place the buns on a baking tray lined with baking paper, leaving a little space between them. Brush the buns with milk, cover them and let them rest in a warm place until the dough has doubled in volume, about 2-3 hours.
Preheat the oven to 190°C (upper and lower heat).
Brush the buns with a beaten egg. Mix the flour and water to a thick mixture and pour into a icing bag. Pipe a cross onto each bun and bake for approx. 22-25 minutes until golden.
In the meantime, mix the sieved orange juice with the maple syrup and brush the buns with the mix while they are still hot. Enjoy warm or cold!
Cut the apricots into small cubes and place them in a small bowl with the raisins. Add the orange juice and zest and leave to rest for about 30 minutes, stirring occasionally.
When the dough has doubled in volume, add the raisins and apricots and knead again. Divide the dough into 15 pieces of about 80 g each and form them into balls. Take care not to leave sultanas and apricots on the surface as they burn easily.
Place the buns on a baking tray lined with baking paper, leaving a little space between them. Brush the buns with milk, cover them and let them rest in a warm place until the dough has doubled in volume, about 2-3 hours.
Preheat the oven to 190°C (upper and lower heat).
Brush the buns with a beaten egg. Mix the flour and water to a thick mixture and pour into a icing bag. Pipe a cross onto each bun and bake for approx. 22-25 minutes until golden.
In the meantime, mix the sieved orange juice with the maple syrup and brush the buns with the mix while they are still hot. Enjoy warm or cold!
Products used
Lievito madre essiccato Bio
Il lievito madre essiccato "EVA" del Molino Merano è certificato biologico ed è un lievito naturale puro. Viene utilizzato come lievito di birra per la produzione di pane, pizza, focaccia e lievitati dolci e garantisce una lievitazione naturale ed un prodotto da forno particolarmente digeribile e soprattutto molto gustoso.Come tutte le cose buone, anche il lievito naturale ha bisogno di tempo per svilupparsi al massimo del suo potenziale. Considerate un tempo di lievitazione di circa 14 ore. È meglio preparare l'impasto la sera o la mattina per la sera!Dosaggio: 75 g su 1 kg di farina.
150 g
