Ingredients (12 buns):
- Premium wheat flour 550 g
- Milk 300 g
- Selected chicken egg 1 pc.
- Butter 75 g
- Honey 25 g
- Fresh pressed yeast 25 g
- Peel of 1 orange and 1 lemon
- Raisins 175 g
- Ground cinnamon 1 tablespoon
- Cardamom ground 1 tbsp
- Ground nutmeg ¼ & nbsp; tsp.
- Sea salt ¼ & nbsp; tsp
Cross Stitch Paste:
- Premium wheat flour 50 g
- Cold water 50 g
- Butter 30 g
- Honey 30 g
Pour raisins with hot water, rinse and place on a sieve. Pat dry with a paper towel.
Sift flour, spices and salt into a mixer bowl (large bowl), mix with a whisk.
In a separate bowl, combine lukewarm milk (40C), honey and yeast, stir until the yeast dissolves. Add egg, whisk until smooth.
Combine dry and wet ingredients, knead the dough using a hook or by hand.
When the dough ceases to be sticky (stops sticking to your hands when manually kneading or gathers around the hook when kneading in a planetary mixer), add softened butter in parts. Continue mixing until the oil shine disappears. & Nbsp;
Stir in raisins and citrus zest at low speed.
Cover the bowl with the dough with foil, make punctures with a knife in several places and place in the switched off oven for proofing for 1-2 hours (until doubled).
Place the dough that has come up on a floured surface. Divide into 12 equal parts (~ 50 g each) and form a ball out of each part. Put the balls on a small baking sheet (25 * 30 cm), covered with pastry parchment, at a distance of 3-4 cm from each other. Cover with cotton or linen towel and let stand for 40-50 minutes. The buns after proofing should increase in size and touch each other. & Nbsp;
To prepare the pasta, combine flour and cold water, stir until smooth. Put the pasta in a pastry bag, cut off the tip and place it on buns in perpendicular lines, cross-to-cross. & Nbsp;
Place the baking sheet in an oven preheated to 180C and bake for 25-30 minutes, when the buns are golden brown.
To prepare honey glaze, combine honey and butter in a saucepan, place on fire and heat, stirring with a whisk, until the ingredients are combined.
Brush the glaze over the hot buns. Let stand for 10-15 minutes before serving. ***
Instead of fresh yeast, you can use dry instant yeast, you need only 8 g, and you can add yeast directly to the flour without dissolving in milk.