Description
Filled buns with currants and cinnamon, topped with icing in the shape of a cross for a delicious, traditional Easter treat that is enjoyed around the world
Ingredients
Scale
- 2 cups whole wheat pastry flour
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon honey
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 2 tablespoons active dry yeast
- 3/4 cup skim milk, warmed
- 1/2 cup water, warmed
- 3 tablespoons grapeseed or vegetable oil
- 2 whole eggs, room temperature
- 1 egg white, room temperature
- 3/4 cup dried currants
Icing
- 1/2 cup powdered sugar
- 1 tablespoon skim milk
- 1/2 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer combine 1 cup of whole wheat pastry flour, 1 cup of all purpose flour, sugar, cinnamon, nutmeg, salt, and yeast in a large bowl and beat together.
- Add in the warm milk, water, honey, and oil and beat on medium speed for 2 minutes.
- Add in the eggs, egg whites and the rest of the whole wheat and all purpose flour.
- Continue to beat on medium speed for another 2 minutes or until the dough pulls away from the sides of the bowl.
- Add in the currants and beat just until combined.
- Turn the dough out onto a floured surface and knead until the dough becomes soft.
- Spray a large bowl with cooking spray and place the dough in the bowl.
- Cover the bowl with plastic wrap and let it rise for 30 minutes.
- After 30 minutes, punch down the dough and form it into 18 even sized balls.
- Place the balls of dough on baking sheets lined with parchment paper or silpat mats.
- Cover the baking sheets with plastic wrap and let the balls of dough rise a second time until they have doubled in size, about another 30 minutes.
- Preheat the oven to 375 degrees and brush the tops of the balls of dough with an egg wash.
- Bake the buns for 13-15 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool the buns on a wire cooling rack.
- In a small bowl whisk together the ingredients for the icing until they are smooth.
- Pipe the icing on top of the cooled buns forming a cross using a pastry bag and small tip or by filling a sandwich bag with the icing and cutting the corner of the bag off.
Notes
The buns are best when eaten the day they are made.
- Category: Baking, Bread