A traditional Easter treat from Catherine Fulvio!
Ingredients
- 460 ml milk
- 120 g butter
- 1 orange peel (about 4 cm)
- 2 cloves
- 2 eggs (lightly beaten)
- 900 g strong flour, sifted
- 2 tsp caster sugar
- 14 g (2 x sachets) dried yeast
- 200 g mixed dried fruit
- 1 tsp cinnamon
- 1 tsp nutmeg
- 0.5 tsp ground ginger
- 1 egg and 2 tbsp milk for egg wash
For the Cross
- 8 tblsp plain flour
- 2 tsp caster sugar
- 8 tblsp water
- for the sugar glaze
- 5 tblsp caster sugar
- 5 tblsp water
Method
A traditional Easter treat from Catherine Fulvio!
- Gently heat the milk, butter, cloves, orange peel in a saucepan, simmer for 2 minutes and allow to infuse for 10 minutes. Cool until blood temperature and sieve. Stir in the beaten egg.
- Place the flour, yeast, spices, sugar and dried fruit in a bowl.
- Pour the milk into the dry ingredients and bring together to form a ball.
- Knead the dough on a floured surface for 10 minutes until smooth and place the dough into an oiled bowl, cover with cling wrap. Allow to prove in a warm place until it has doubled in size.
- Preheat the oven to 200°C /fan 180°C/Gas 6.
- Knock back the dough and divide into 15 balls and shape into buns.
- Place the buns onto a baking tray lined with parchment, placing them fairly close together but not touching.
- Make a cross on the top of each bun with a knife and leave to prove for a further 1 hour or until doubled in size. The buns will be almost joined. Brush the buns with egg wash.
- Mix the flour, sugar and water to form a thick paste (place the paste into a plastic bag, cut a small corner off) and pipe a cross on each bun.
- Place in the oven and bake for about 20 minutes until risen and golden.
- Combine the sugar and water together and brush over the buns while still hot.
Catherine's Tips:
- For a sweet loaf, divide the dough between two lined loaf tins.
- Allow about 10 minutes more for it to bake through.
- Add chocolate drops to satisfy every sweet tooth.
- Lavender sugar replacing caster sugar is wonderful in this recipe.
- If you don’t have regular strong flour, use the Italian “00” flour.
- This freezes brilliantly but freeze when fresh!
