Bans - Easter buns
12 servings
230 minutes
Buns are Easter rolls, a traditional treat of British cuisine with deep historical roots. These fragrant, airy rolls are adorned with a cross symbolizing Easter and trace back to medieval baking traditions. Their flavor is rich with spicy notes of cinnamon, nutmeg, and clove, while lemon and orange zest adds freshness. Raisins provide a light sweetness that complements the tender, soft texture of the dough. A sugar glaze applied after baking completes this culinary masterpiece. Buns are served with tea or coffee and enjoyed with butter or jam. They are perfect for a cozy family breakfast or festive table, enveloping the home in warmth and the aroma of fresh baking.
1
Mix flour with cane sugar, refined and granulated, spices, and grated zest of half an orange and half a lemon.
- Manitoba flour: 500 g
- Cane sugar: 50 g
- Sugar: 25 g
- Ground cinnamon: 1 teaspoon
- Carnation: 1 piece
- Lemon: 1 piece
- Oranges: 1 piece
- Nutmeg: pinch
2
Pour warm milk with dissolved yeast into the flour. Add two eggs, salt, and soft butter. Knead the dough and add raisins. Let the dough rise in a warm place for two hours.
- Milk: 180 ml
- Dry yeast: 7 g
- Chicken egg: 2 pieces
- Salt: pinch
- Butter: 50 g
- Raisin: 50 g
3
Divide the dough into 12 parts, form balls, place them on a baking sheet lined with parchment paper, and cover with a towel. Let the dough rest for another 30 minutes.
4
Mix the yolk with milk (1 tablespoon), brush the surface of the balls. Make slight cross cuts on top with a buttered knife. Bake at 200 degrees for 15 minutes, then lower the temperature to 180 degrees and bake for another 5 minutes.
- Egg yolk: 1 piece
- Milk: 180 ml
- Butter: 50 g
5
Dissolve powdered sugar with one tablespoon of milk. Use a piping bag to apply a cross shape on the surface of the baked buns and let it dry for 30-40 minutes (before applying the pattern, the buns must cool down; otherwise, the sugar glaze will run off).
- Powdered sugar: 60 g
- Milk: 180 ml