Warm Cross Buns for Easter Brunch

Name: Warm Cross Buns for Easter Brunch
Total time: 145 min
Yield: 2
Ingredients: 3 cups all-purpose flour; 0.75 cup warm water (45°C); 0.25 cup white sugar; 1 large egg; 1 egg white; 3 tbsp butter, softened; 1 tbsp active dry yeast; 1 tbsp instant powdered milk; 0.375 tsp salt; 0.75 cup dried currants; 1 tsp ground cinnamon; 2 tbsp water; 0.5 cup confectioners' sugar; 2 tbsp milk; 0.25 tsp vanilla extract

Indulge in these warm, yeasted buns studded with dried fruit and marked with a cross. Perfect for an Easter brunch, enjoy them toasted with butter.

Recipe Info

Prep Time

145 min

Difficulty

Easy

Servings

Nutrition

calories217kcal

carbohydrates41g

fat4g

fiber2g

protein5g

sugar16g

Breakfast British

Ingredients

3 cups all-purpose flour

0.75 cup warm water (45°C)

0.25 cup white sugar

1 large egg

1 egg white

3 tbsp butter, softened

1 tbsp active dry yeast

1 tbsp instant powdered milk

0.375 tsp salt

0.75 cup dried currants

1 tsp ground cinnamon

2 tbsp water

0.5 cup confectioners' sugar

2 tbsp milk

0.25 tsp vanilla extract

Directions

Gather all ingredients.

In a bread maker, combine flour, warm water, sugar, egg, egg white, butter, yeast, milk powder, salt, and currants. Add cinnamon after 5 minutes of kneading.

Let the dough rise until doubled in size (about 1 hour) in the bread maker.

On a floured surface, punch down the dough, cover, and let it rest for 10 minutes.

Shape the dough into 12 balls and place them in a greased 9x12-inch pan. Let them rise until doubled (35 to 40 minutes) in a warm spot.

Preheat the oven to 190°C. Brush egg yolk mixed with water onto the dough, then bake for about 20 minutes until golden brown.

Remove from the pan and cool on a wire rack.

Mix confectioners' sugar, milk, and vanilla for the glaze. Use a piping or sandwich bag to pipe a cross onto each roll.

Serve and enjoy!