Hot Cross Buns | Italian Way
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Hot Cross Buns | Italian Way
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 500 grams plain flour
- 150 grams Chocolate buds
- 130 ml water
- 130 ml milk
- 7 grams dry yeast or 10g fresh yeast
- 100 grams white sugar
- 1 poonful honey
- 1 poonful vanilla extract
- 1 egg
- 1 egg yolk
- tbsp milk
- pinch salt
Instructions
- Put 150g of dark chocolate buds in an air tight bag and put it in the freezer.
- Mix the plain flour, water, milk, yeast and sugar in a bowl and combine to begin making Italian Hot Cross Buns. Massage this for around 10 minutes so that it begins to form into dough.
- Add an egg and mix using a mixer. You can also use your hands.
- Add 50g of melted Bertolli with butter spread and mix with the mixer once again.
- 5 minutes before the dough is ready, add a pinch of salt and the chocolate buds (so they don’t melt!)
- Knead the dough with your hands only, once again.
- Once you are happy with the consistency of the dough for your Italian Hot Cross Buns, place it into a bowl and seal it tightly with cling film. Leave it to rise overnight to ensure a really moist result.
- Remove the dough from the fridge (It should have risen) and begin to knead it gently once again to remove any possible air pockets.
- Cut the dough into thick strips and then small pieces that weigh 50g each.
- Create round balls by rolling them using the palm of your hands
- Place each ball onto a flat baking tray lined with baking paper leaving enough room in between each one so they can grow.
- Cover them for 2-3 hours by gently placing a tea towel over the top and leaving gaps so they can rise.
- Mix one egg yolk and a tablespoon of milk together and lightly paste the mixture over the top of each Italian Hot Cross Bun like a glaze (not too much or else they will burn).
- Bake in a pre-heated oven for 10 min at 180 degrees celcius.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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