Holy Friday’s cross buns
Ingredients
- 250 grams all-purpose flour
- 250 grams bread flour (for the cross buns)
- 10 grams salt
- 5 grams cinnamon (powder)
- 275 grams almond milk (at room temperature)
- 50 grams granulated sugar
- 8 grams dry yeast (one sachel)
- 55 grams all-purpose flour
- 60 grams slightly warm water
- honey (preferably)
Instructions
- In the mixer’s bowl add the almond milk, sugar, yeast and wait 5 minutes for the yeast to be activated.
- In a bowl mix the two flours with salt and cinnamon.
- Add the mixture from the flours in the mixer’s bowl and knead with the hood attachment, at the slowest speed, for roughly 7 minutes.
- Remove the dough from the mixer’s bowl, transfer it to the working bench, knead for 1 minute and create a round shape. Place the dough in a bowl, wrap it with a plastic wrap and a towel and let it prove for 90 minutes.
- When proved, mold the dough in a thick rectangular shape and cut it in 9 even parts.
- Shape those parts in 9 round pieces and place them in groups of three on a baking pan, with parchment paper on it. Make sure each one has a 1 cm space between them.
- Wrap with a shrink wrap or a towel and let them prove for 30 minutes.
- Next, mix the flour and the water in a bowl and create a paste or cream. Put this cream in a pastry bag.
- Cut the tip of the bag and create the sign of the cross on the buns, as seen in the video.
- Bake in preheated oven, at 190℃, set on the resistors, for roughly 25 minutes.
- Finally, once you pull them out of the oven, baste them with honey. Make sure the honey goes everywhere in order to make them look shiny.
Σημειώσεις
- If you put much more cinnamon than you are supposed to, you won’t be able to mold them easily.
- You should eat them the same day when you will make them.
- You can add raisins in the dough.
- You can fill them with marmalade when you will remove them from the oven.
- It’s important to use domestic honey and not some kind of commercial syrup.
cross buns, fasted, desserts