Solar Cross Buns
|
WHAT YOU NEED:
1/2 cup raisins or currants 2 Tbsp orange Zest or 1/3 cup candied orange peel, chopped 1 cup whole milk ½ cup butter 1/2 cup sugar 2 ½ tsp active dry yeast (1 envelope) 1-2 tsp cardamom 1 egg 4 cups flour, about 1/2 tsp salt |
GLAZE:
powdered sugar orange juice |
METHOD:
BUNS:
In a small bowl, add raisins or currants and pour 1 cup of boiled water into it. Let soak for 10 minutes or until soft. Drain and set aside.
Add sugar, cardamom, and yeast to a large baking bowl. In a small pan, heat butter until melted, then add milk. You want it to be finger-warm, so heat it more if needed or let it cool if needed. Pour the butter/milk mixture into the baking bowl. Whisk gently until the yeast begins to foam.
In a small bowl, whisk the egg. Add the egg to the baking bowl and whisk together. Add raisins or currants, zest, or orange peel if using. Add salt and flour, one cup at a time, using a wooden spoon to blend the dough. Only add enough flour to hold it together. The dough should be sticky. Set aside to rise to double its size, 1 to 1 ½ hours.
Preheat oven to 375˚F. Butter a 9 x 13 baking sheet.
Turn the dough onto a lightly floured surface. Work the flour into the dough until it is less sticky. Cut the dough into 12 equal-sized pieces. Roll the dough into balls and place them on a baking sheet. Mix 1 egg and water, brush the rolls, and let them rise in the heated oven for about 20 minutes.
Bake for about 20 minutes or until golden brown. Place on a cooling rack.
Once the buns have cooled to room temperature.
GLAZE:
Make the glaze by adding powdered sugar in a bowl. Then slowly add orange juice, while stirring, until the glaze is spreadable but not runny. If you overshoot the mark, add more sugar. Place glaze in pastry bag or Ziplock bag with tip cut off. Pipe the glaze onto each bun in two perpendicular lines, creating a cross.
BUNS:
In a small bowl, add raisins or currants and pour 1 cup of boiled water into it. Let soak for 10 minutes or until soft. Drain and set aside.
Add sugar, cardamom, and yeast to a large baking bowl. In a small pan, heat butter until melted, then add milk. You want it to be finger-warm, so heat it more if needed or let it cool if needed. Pour the butter/milk mixture into the baking bowl. Whisk gently until the yeast begins to foam.
In a small bowl, whisk the egg. Add the egg to the baking bowl and whisk together. Add raisins or currants, zest, or orange peel if using. Add salt and flour, one cup at a time, using a wooden spoon to blend the dough. Only add enough flour to hold it together. The dough should be sticky. Set aside to rise to double its size, 1 to 1 ½ hours.
Preheat oven to 375˚F. Butter a 9 x 13 baking sheet.
Turn the dough onto a lightly floured surface. Work the flour into the dough until it is less sticky. Cut the dough into 12 equal-sized pieces. Roll the dough into balls and place them on a baking sheet. Mix 1 egg and water, brush the rolls, and let them rise in the heated oven for about 20 minutes.
Bake for about 20 minutes or until golden brown. Place on a cooling rack.
Once the buns have cooled to room temperature.
GLAZE:
Make the glaze by adding powdered sugar in a bowl. Then slowly add orange juice, while stirring, until the glaze is spreadable but not runny. If you overshoot the mark, add more sugar. Place glaze in pastry bag or Ziplock bag with tip cut off. Pipe the glaze onto each bun in two perpendicular lines, creating a cross.