Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Cross easter raisin buns
12 servings2 hours 40 min
Wheat flour - 550 g, Eggs - 2 pcs., Butter - 50 gr, Milk - 50 ml, Oranges - 1 pc., Sugar - 85 gr, Raisins - 100 gr, Dried cherry - 30 gr, Ginger - 1 tea, Nutmeg - 0.5 tea, Dry yeast - 7 gr, Salt - to taste, Vanilla - to taste, Water - to taste
Mix yeast, 1 tbsp. sugar and 50 ml of warm water. Give frothing. 
Sift through 450 flour with salt and spices. Add 40 grams of sugar. 
Heat the butter with milk so that the oil completely melts, leave to cool to a warm state. 
1 egg to shake. 
Prepare both types of raisins and dried cherries. Blow boiling water and dry well. 
Add orange zest to the flour mixture, make a funnel in the middle and pour in the diluted yeast. 
Add the egg, milk and butter and dried fruits and mix. 
Knead the elastic dough. If it seems too cool, add some milk. Put in a bowl, cover with a towel and let go in a warm place 1 an hour. 
The dough should double in volume. 
Divide it into 12 parts and shape the balls. Put them on a baking sheet lined with baking paper, cover them with a towel and let them come up for 35-40 minutes. Buns should double in size. 
From 100 grams of flour and several spoons of water, knead the dough for decoration. It should be elastic and easy to roll out. 
Roll thin flagella out of it. 
Grease the raised buns with a loose egg. Stick the flagella of dough on them cross to cross and lubricate with egg again. Bake cross buns for 15 minutes at 220 degrees. 
While the buns are baked, prepare an adhesive glaze. To do this, squeeze the juice from the orange, add 2 tbsp. spoons of sugar and cook until dissolved for about 5 minutes. Lubricate the ready-made buns with glaze and immediately serve them to the table. 