20-24 buns
2 teaspoons dried active yeast
100g sugar
2 eggs
500ml Lactofree Milk
1 teaspoon grated nutmeg
1 teaspoon all spice
100g raisins
100g candied citrus peel
100g dairy free margarine
1 teaspoon fine salt
1 teaspoon finely grated lemon peel
1 kg (2 pound) plain white flour
1 egg white + 1 tablespoon of water whisked together for brushing
100g sugar
2 eggs
500ml Lactofree Milk
1 teaspoon grated nutmeg
1 teaspoon all spice
100g raisins
100g candied citrus peel
100g dairy free margarine
1 teaspoon fine salt
1 teaspoon finely grated lemon peel
1 kg (2 pound) plain white flour
1 egg white + 1 tablespoon of water whisked together for brushing
For crosses:
150g icing sugar
150g icing sugar
Water
Heat up milk until finger warm (not warm or cold to the touch).
Transferee milk to a bowl and add yeast, let it stand for 5-10 minutes for the yeast to dissolve.
Ad Sugar, egg, nutmeg, all spice, salt, margarine and lemon peel to the milk mixture and whisk together.
Ad the flour a little at the time until the dough comes together and you are able to turn it out on a flowered work top to start kneading.
Turn the raisins and candied orange peel into the dough and knead lightly for about 5 minutes or until the dough becomes springy to the touch.
Transferee to a lightly flowered bowl and cover let it rise for 30 minutes or till doubled in size.
Turn dough out on the work surface and divide dough into 20-24 pieces of dough (depending on what size you want), and roll into balls. Place in a lined baking sheet to rise for a second time, 30-45 minutes or until doubled in size.
Cut a cross in each roll using a sharp knife, or cutting using a scissor, and brush each bun with egg white and water
Bake for about 20 minutes in a 200 degree hot oven.
Transferee milk to a bowl and add yeast, let it stand for 5-10 minutes for the yeast to dissolve.
Ad Sugar, egg, nutmeg, all spice, salt, margarine and lemon peel to the milk mixture and whisk together.
Ad the flour a little at the time until the dough comes together and you are able to turn it out on a flowered work top to start kneading.
Turn the raisins and candied orange peel into the dough and knead lightly for about 5 minutes or until the dough becomes springy to the touch.
Transferee to a lightly flowered bowl and cover let it rise for 30 minutes or till doubled in size.
Turn dough out on the work surface and divide dough into 20-24 pieces of dough (depending on what size you want), and roll into balls. Place in a lined baking sheet to rise for a second time, 30-45 minutes or until doubled in size.
Cut a cross in each roll using a sharp knife, or cutting using a scissor, and brush each bun with egg white and water
Bake for about 20 minutes in a 200 degree hot oven.
When cooled, mix icing sugar with a little bit of water at a time till you get a thick icing and transfer to a piping bag or a freezer bag with a little corner cut off, and pipe the crosses on the hot cross buns.
Happy Easter
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