Easter Buns with a Cross
Baking and Desserts • British
Description
Cross buns are traditionally served on Good Friday in the United Kingdom, Ireland, and Australia. The distinctive feature of these buns is their spiced, aromatic dough, which is complemented by pieces of dark chocolate and raisins. The dough is very easy to work with by hand (so you can manage without a mixer), and wrapping a piece of chocolate in it is a separate pleasure that can be entrusted to children. Important: If the cross disappears during baking, don't worry; it will start to reappear just before the end of the cooking process. It’s best to enjoy these buns on the very first day, but you can prepare them in advance: freeze the freshly baked cooled buns, and when you decide to serve them, reheat them one at a time in the microwave on the defrost setting (one minute will be sufficient). When defrosting, it’s advisable to place a paper towel under the bun to absorb any excess moisture.
Ingredients
- Butter 0 oz
- Sugar 0 oz
- Cardamom ½ spoons
- Ground clove ¼ spoons
- Ground Cinnamon ¼ spoons
- Nutmeg to taste
- Milk 5 fl oz
- Chicken Egg 1 piece
- Wheat Flour 15 oz
- Dry yeast 0 oz
- 70% Dark Chocolate 5 oz
- Light Raisins, Seedless 5 oz
- Honey 3 spoons
Step-by-Step Guide
Step 1
Melt the butter, sugar, all the spices, and a pinch of salt in a saucepan over low heat.
Step 2
Pour cold milk into the mixture, add an egg, and lightly whisk with a whisk.
Step 3
Sift the flour into a bowl, add the yeast. Make a well in the center, pour in the milk mixture, and gradually mix it in. Begin kneading the dough in the bowl.
Step 4
When the dough starts to come together into a single mass, continue kneading it on the countertop until it is soft and elastic. Place it in a bowl dusted with flour, cover it with a damp cloth, and set it in a warm place for 1.5 hours, until the dough doubles in size.
Step 5
Soak the raisins in hot water for 5–10 minutes. Drain and dry.
Step 6
Cut half of the chocolate into twelve equal pieces and set aside. Chop the remaining chocolate into large chunks.
Step 7
Transfer the dough to a clean surface. Gently stretch the dough, sprinkle it with chocolate chips and raisins. Knead the dough again, incorporating any fallen pieces of chocolate and raisins.
Step 8
Grease a 25x35 cm baking tray with vegetable oil. Divide the dough into twelve equal parts. Slightly flatten each piece by hand, place a piece of chocolate in the center, pinch the edges together, and form a ball. Repeat this process with the remaining pieces of dough. Arrange them on the baking tray, leaving a small gap between each bun.
Step 9
Cover with a damp towel and let rise in a warm place for 45 minutes, or until the rolls have doubled in size.
Step 10
Mix 2 tablespoons of flour with a small amount of water to create a liquid batter. Pour the batter into a piping bag. Pipe crosses onto the rolls. Bake for 25 minutes at 355°F or until golden brown. Cool on a wire rack.
Step 11
Gently warm the honey until it becomes liquid. Brush it over the rolls. Serve with butter and a pinch of salt.
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