These spring buns are light, airy and drizzled with the thinnest (but most delicious) glaze. The fresher from the oven they are, the more addictive every bite will be.
Ingredients
-
1 1/2 cups
raisins
, (205 g)
-
2 3/4 cups
all-purpose
flour
, divided (375 g)
-
1/4 cup
granulated
sugar
, (50 g)
-
1 tbsp
orange zest
, (optional)
-
8 g
quick-rise
yeast
, (2 1/4 tsp)
-
1 tsp
cinnamon
, (2 g)
-
1 tsp
salt
, (6 g)
-
1/4 tsp
ground
ginger
-
1/4 tsp
nutmeg
-
1/3 cup
warm
water
-
1/2 cup
warm
milk
, (125 g)
-
2 tbsp
unsalted
butter
, melted (30 g)
-
1
egg
, at room temperature (50 g)
CROSSES
-
1/4 cup
all-purpose
flour
, (35 g)
-
1/4 cup
water
, (55 g)
GLAZE
-
1 cup
icing sugar
, (120 g)
-
2 tbsp
water
Instructions
- COVER raisins with boiling water in a small bowl. Let stand until plump, 10 min. Drain well and pat dry with a kitchen towel.
- COMBINE 1 cup flour with granulated sugar, yeast, cinnamon, salt, ginger, nutmeg and raisins (and orange zest, if desired) in bowl of a stand mixer fitted with the dough hook. Beat in 1/3 cup warm water, warm milk, butter and egg. Beat in remaining 1 3/4 cups flour on medium until dough is smooth and pulls cleanly away from the bottom and sides of bowl, 5 to 7 min. Transfer to a lightly oiled bowl. Cover loosely with a plastic wrap and let rest until dough is doubled in size, about 1 hour.
- LINE a baking sheet with parchment. Transfer dough onto a lightly floured surface. Divide into 12 equal portions. Roll each portion into a smooth ball. Transfer to prepared sheet and arrange balls in 3 rows of 4, so they are just touching. Loosely cover with plastic wrap. Let stand until doubled in size, 1 more hour.
- PREHEAT oven to 350F. Stir 1/4 cup flour with 1/4 cup water until smooth. Spoon or pipe a cross over each bun. Bake in centre of oven until golden brown, about 25 min.
- STIR icing sugar with 2 tbsp water until smooth. Brush evenly over hot buns. Transfer to a rack and let cool completely.
Nutrition (per serving)
- Calories
- 249,
- Protein
- 5 g,
- Carbohydrates
- 51 g,
- Fat
- 4 g,
- Fibre
- 3 g,
- Sodium
- 208 mg.
- Excellent source of
- folate
Did you know?
In Elizabethan England they were banned from sale on any day except Good Friday because they are so indulgent.
More recipes
Find 12 of our favourite sweet Easter breads here.