HOT CROSS BUNS

Potrebno je:
Za zemičke:
440–500 gr brašna
190 ml mlakog mleka
125 ml mlake vode
2 1/2 kašičice suvog kvasca
1 kašika šećera
65 gr šećera
1/2 kašičice soli
55 gr maslaca
1/4 kašičice mlevenih klinčića
1/2 kašičice cimeta
1/4 kašičice muskatnog oraha
2 jaja
100 gr ribizli
40 gr kandirane korice limuna
Za premaz pre pečenja:
1 jaje
Za glazuru od limuna:
130 gr prah šećera
1 kašičica rendane limunove korice
1 1/2 kašika mleka

Mikserom ili žicom umutiti 125 gr brašna, mleko, vodu, kvasac i jednu kašiku šećera.

Umutiti dobro, pa ostaviti na toplom mestu da se aktivira.

Kada se aktivira, dodati ostatak šećera, so, otopljeni i prohlađeni maslac i začine.

Dodavati jedno po jedno jaje i mutiti dobro nakon svakog.

Dodati zatim 125 gr brašna i mutiti još 5 minuta mikserom.

Zatim lagano dodavati ostatak brašna, ribizle i sitno seckanu kandiranu koricu limuna.

Izvaditi testo na pobrašnjenu dasku i mesiti nekih 8–10 minuta, dok ne postane glatko i elastično.

Tako umešeno testo staviti u nauljenu posudu, pokriti krpom i ostaviti da naraste i da se udvostruči.

Takvo testo staviti na blago pobrašnjenu dasku i mesiti nekih 2 minuta, a zatim ga podeliti na 24 jednaka dela i oblikovati zemičke.

Poređati ih na pripremljeni pleh i ostaviti veći razmak između zemički.

Na svakoj napraviti iks rez žiletom ili jako oštrim nožem, pa ih premazati žumancetom umućenim sa jednom kašikom vode.

Peći u unapred zagrejanoj rerni, na 190˚C, nekih 15–20 minuta.

Ostaviti ih da se prohlade na žici.

Za glazuru od limuna, dobro promešati sve sastojke, pa glazirati zemičke i ostaviti da se glazura prosuši.
Ja glazuru od šećera u prahu nisam stavljala, jer ne volim glazure tog tipa.

Recept je isproban u okviru internacionalne igre za food blogere, Fresh from the oven.

I really love working with dough, as you might have noticed... ;)
This month’s Fresh from the oven challenge was to make Hot cross buns…
I have never made or tried Hot cross buns, which made the challenge even more fun :)
The dough is great, very pliable, easy to make, great to shape; and the buns were very delicious.
I didn't glaze them with the lemon glaze, because we don't like that type of glaze; we sliced them in half and filled with jam, brilliant combination.

HOT CROSS BUNS
You will need:
For the dough:
440 – 500 grams flour
190 ml lukewarm milk
125 ml lukewarm water
2 1/2 teaspoon active dry yeast
1 tablespoon sugar
65 grams sugar
1/2 teaspoon salt
55 grams butter, melted
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
100 grams currants
40 grams diced citron
For the egg glaze:
1 egg
For the lemon glaze:
130 grams powdered sugar
1 teaspoon grated lemon peel
1 1/2 tablespoons milk
In a mixer bowl or with a wire whisk, combine 125 grams of flour, milk, water, yeast, and 1 tablespoon sugar.
Beat well until combined and set in a warm place until frothy.
Add the remaining sugar, salt, melted and cooled butter and spices to the yeast sponge.
Beat in eggs, one at a time.
Add 125 grams of flour and beat for 5 minutes with electric mixer.
Gradually add in the remaining flour, currants, and diced citron.
Turn out onto floured board and knead until smooth and elastic (about 8–10 minutes).
Place in a greased bowl, turning to grease top of dough.
Cover with a kitchen towel and set in a warm place until doubled in size.
Punch down and turn out onto lightly floured board and knead lightly for 2 minutes.
Divide the dough into 24 equal parts and shape into buns.
Place well apart on a greased baking sheet.
Cover and let rise until almost doubled in size (about 30 minutes).
Make a cross on each bun with a razor blade or a very sharp knife.
Brush with egg yolk beaten with 1 tablespoon of water.
Bake in a preheated oven at 190˚C for 15-20 minutes or until golden in colour.
Let them cool on a wire rack.
For the lemon glaze, mix the ingredients and drizzle over the buns in the cross design.