Description
Soft, enriched rolls with dried fruit and warm spices, traditionally baked for Easter, but delicious any time of year.
Ingredients
Scale
- 3/4 cup whole milk, warmed to body temperature
- 2 1/4 tsp active dry yeast or instant yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled slightly
- 2 eggs
- 3 1/2 cups all-purpose flour, plus a little for dusting
- 1 tsp salt
- 1 tsp cinnamon
- Pinch of nutmeg
- 1 tbsp orange zest or lemon zest
- 1 cup raisins or currants (or a mix with chopped dried apricots)
- For the cross paste: flour and water
- For optional glaze: apricot jam or powdered sugar mixed with milk
Instructions
- Warm the milk until it feels like a warm bath, not hot. Stir in the yeast and a pinch of sugar. Let it sit until foamy on top, about 5 to 10 minutes.
- Whisk the melted butter, remaining sugar, eggs, and zest into the yeast mixture.
- In a large bowl, combine flour, salt, and spices. Pour the wet mixture into the dry and stir with a wooden spoon until it forms a shaggy dough. Add the dried fruit and knead until it turns smooth and slightly tacky.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes.
- Turn the dough out, gently press to release air, and divide into 12 even pieces. Shape each piece into a smooth ball.
- Arrange the balls in a greased baking dish, covering and letting rise until puffy and touching, about 30 to 45 minutes.
- Preheat the oven to 375°F (190°C).
- For the crosses, mix flour and water into a thick paste. Use a piping bag to draw a simple cross over each bun.
- Bake for 18 to 22 minutes, until golden brown.
- Brush with warmed apricot jam for shine while still warm, or let cool and drizzle with powdered sugar icing.
Notes
Leftovers can be stored in an airtight container for up to 3 days or frozen for later use. Dough can be refrigerated overnight before baking.
Nutrition
- Serving Size: 1 bun
- Calories: 210
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg