A delicious seasonal recipe in time for Easter. You know what they say…sharing is caring!
Ingredients:
• 225ml Milk
• 500g Strong White Flour
• 65g Caster Sugar
• 7g Fast Action Yeast
• 1/2 Tsp Salt
• 1 Tsp Cinnamon
• 1/2 Tsp Ginger
• 1/2 Tsp Nutmeg
• Zest of 1 Orange
• 50g Butter (Cold)
• 200g Sultanas
• 2 Medium Eggs
Topping:
• 50g Flour
• 50ml Water
• Marmalade (to glaze)
Method:
1. Warm your milk in a pan until warm.
2. In a bowl, combine the flour, caster sugar, cinnamon, ginger, nutmeg, yeast, caster salt, and orange zest.
3. Add the butter and use your fingers to combine the mixture.
4. Next add the milk, eggs, and sultanas and mix them together well.
5. Transfer the dough onto a lightly floured surface.
6. Knead for 5-10 minutes until the mixture is smooth, elastic, and springy to the touch.
7. Transfer to a clean bowl that is lightly oiled, cover the bowl with clingfilm and leave to rise until it has doubled in size (1-2 hours).
8. Once risen, remove from the bowl and knead lightly on a floured surface to knock the air out.
9. Split the dough evenly into 11 balls (approx. 100g per ball).
10. Lightly grease your cast iron sauté pan and gently place the balls in leaving a small gap between each.
11. Cover with lightly oiled cling film, and leave to rise (45-60 minutes) while your oven preheats at 180°C.
12. Meanwhile whisk the flour and water together, and carefully pipe the crosses on top of the buns.
13. Bake in the oven for 20 minutes.
For more Easter recipes, visit www.zwilling.com/uk/inspiring-recipes/. Recipe by Brittany Woodruff.
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