Easter cakes are baked in Russia, and in England these spicy buns decorated with a cross are baked.
It is necessary
- For 6 buns:
- 300 g premium flour + 1 tablespoon for decoration;
- 1 bag (7 g) dry yeast;
- 3 tsp sugar + 1 tablespoon for glaze;
- 1 tsp cinnamon;
- 1/3 tsp ground coriander;
- 1/3 tsp ground nutmeg;
- Ginger, black pepper, ground cloves, salt - pinch each;
- 20 g butter + a little for greasing the mold;
- 150 ml of milk;
- 2 small eggs;
- 175 g black raisins;
- 40 ml water for the glaze + 2 - 3 tbsp. for decoration.
Instructions
Step 1
Melt butter in a small thick-walled saucepan over low heat. Pour milk into it, mix well, hold on the stove for a minute, set aside so that the mixture cools down a little.
Step 2
Combine all dry ingredients in a large bowl: 300 g flour, spices, 3 tsp. sugar, yeast and raisins. Pour warm (but not hot!) Milk mixture into them. Beat 1 egg lightly, add to bowl and knead the dough. Knead it until elastic, and then form into a ball, put in a bowl dusted with flour, cover with a towel and leave in a warm place without drafts for an hour - come up.
Step 3
Divide the matched dough into 6 parts and put it in oiled molds. Cover with a towel and forget them for another 40 minutes. In the meantime, mix to the consistency of sour cream 2 - 3 tablespoons. water and 1 tbsp. flour and transfer this mixture to the cornet, and beat the egg with a pinch of salt.
Step 4
We put the oven to warm up to 190 degrees. At this time, our buns should already double in size. Lubricate them with a beaten egg and draw a cross on each with the help of a cornet with a flour mixture. We put in a preheated oven and bake for 15 - 20 minutes.
Step 5
The final touch: cover the buns with icing. To do this, mix 1 tbsp in a saucepan. sugar and 40 ml of water, bring to a boil and simmer for 5 minutes. Brush the still warm rolls right in the mold. Remove and cool on a wire rack. Happy Easter!
