Hot cross buns – bułeczki wielkanocne
EWA • dawno temuHot cross buns to tradycyjne angielskie drożdżówki z charakterystycznym krzyżykiem, nadziewane bakaliami. Wypiekane są z okazji Świąt Wielkanocnych i najczęściej spożywane w Wielki Piątek (Good Friday).
Ingredients
- 2 teaspoons active dry yeast
- ½ cup warm 2% milk (110 to 115 degrees F)
- 1 tablespoon butter, softened
- 1 egg
- 4 teaspoons sugar
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- 2 tablespoons raisins
- 2 tablespoons dried currants
- ¼ teaspoon ground cinnamon
- 1 dash ground allspice
- 1 egg yolk
- 1 tablespoon water
Icing:
- ¼ cup confectioners' sugar
- 1/8 teaspoon vanilla extract
- ¾ teaspoon 2% milk
Directions
- In a small mixing bowl, dissolve yeast in milk. Stir in butter, egg, sugar and salt. Combine ¾ cup flour, raisins, currants, cinnamon and allspice; add to the yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 4–6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; shape into six 2-in. balls. Place 2 in. apart on a baking sheet coated with nonstick cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.
- Beat egg yolk and water; brush over buns. Bake at 375 degrees F for 13–15 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; pipe over buns.
Glossary
- yeast – drożdże
- all-purpose flour – mąka uniwersalna
- raisins – rodzynki
- dried currants – koryntki (rodzynki z drobnych, ciemnych winogron)
- ground allspice – zmielone ziele angielskie
- yolk – żółtko
- icing – lukier
- confectioners’ sugar – cukier puder
- dissolve – rozpuścić
- stir in – wmieszać, dodać
- dough – ciasto
- knead – zagnieść
- punch down – docisnąć
- in. = inch – cal
- baking sheet – blacha do pieczenia
- brush – posmarować
- wire rack – stojak druciany do studzenia wypieków
- pipe – wycisnąć, polać
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