Hot cross buns, brioches with sour cherries and raisins, for the monthly appointment with Re-Cake. This time the choice of Sara, Silvia, Miria, Silvia and Elisa fell on a sweet Anglo Saxon Easter traditions, hot cross buns. In practice, of buns, as of brioches, traditionally eaten on good Friday: usually contain candied fruits and dried fruit. Obviously adding color is the cross that decorates them, that is done with a simple mixture of water and flour. I have made some small changes to the original recipe that you can see in the poster below. I used sourdough (but I leave even doses with Brewer's yeast is dry is cool), I added some’ malt extract to enhance the coloration after cooking, I increased the sugar because I wanted them sweets, I flavored with cardamom, cinnamon and clove and inside I put golden raisins and sour cherries, they give a nice contrast to the tart together. Of course you can put in anything you like: raisins, Dried apricots, dried plums, candied fruits…. I guarantee you that's yummy, both hot and cold, perfect for dipping!
Ingredients for 12 rolls around:
- 500 g of strong flour (Type 0)
- 80 grams soft butter
- 10 grams of malt (Optional)
- 130 milliliters of whole milk slightly warm
- 150 grams of sourdough freshening up (or 10 grams of dried Brewer's yeast or 20 grams of fresh yeast)
- 100 grams of Superfine caster sugar
- 5 grams of salt
- a teaspoon of vanilla extract
- 2 eggs lightly beaten
- 100 grams of cherries disisdratate
- 50 grams of Golden raisin
- some’ brandy to soak the dried fruit
- grated rind of one lemon and an organic Orange
- a pinch of cinnamon
- 5 cardamom seeds
- a clove
- Apricot jelly or jam neutral (Clare preferably) enough to Polish the buns
for the cross
- 30 grams of flour
- 50 milliliters of water
The night before putting the seeds of cardamom and cloves to soak in milk. Put the cherries and raisins in warm water with a little brandy (If you like).
For the dough, If you have a planetary and I recommend you use it to prepare it, otherwise you can use the hook on the mixer beaters, those for kneading. Warm the milk slightly doop have filtered (very little I recommend, as it is not cold) and ammorbidirvi inside the sourdough or dissolve the fresh yeast or dry. Put the milk with yeast in the mixer and add the sugar, the eggs lightly beaten together with vanilla, the malt and flour. Start kneading and,When you have a homogeneous mass, Add the salt, the peel of citrus grattugita, cinnamon and, floor plan, soft butter. When you have a homogeneous and smooth, place in a lightly greased Bowl to mid height, cover it with a damp cloth and let it rest until it doubles in volume.
If you have used the dried Brewer's yeast or cooler I recommend you make the dough for 2 hours, If you have used the sourdough at least 5 hours.
When will be doubled, put the dough on a floured surface and deflate it doing the air out, simply fold it onto itself. If it were a little’ moist add some’ of flour as you knead. Wring well raisins and sour cherries and add to the dough, working until they are well distributed throughout the dough. Divide the dough into 12 dough balls from 70 grams and make round buns. Put them on a baking sheet lined with parchment paper (lined up to 4 for a standard plate) and let them rest covered with a damp cloth and wrung until they will be leavened by touching (about 5 hours for the sourdough, an hour or two for the brewer's yeast). I suggest you put the pan to rise in the oven with the function ' lucina’ enabled.
Preheat the oven to 180 degrees static. When the buns are beautiful leavened, mix in a bowl the flour with water until dough is thick but smooth and plot with the help of a teaspoon a cross on each Croissant. Bake for 20 minutes and, When you see golden brown, remove from oven and allow to cool the brioche on a wire rack.
Melt a little’ neutral gelatin in a little water (or heat the Marmalade slightly so fluidificarla) and Polish the brioche. What else? Eat them!