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    Easter: Lemon Cross Buns


    Source of Recipe


    hookerycrookry.com

    Recipe Introduction


    Lemony variation of the traditional Easter bun with a tangy mamrmalade glaze.

    List of Ingredients




    12 oz. (350g) strong plain flour

    3 oz. (75g) caster sugar

    3 oz. (75g) butter

    1 tsp. Salt

    a half a teaspoon of cinnamon

    2 eggs, beaten

    1 tbsp. Lemon marmalade

    a half a tsp. Ground cardamom

    quarter pint (150 ml.) milk, warmed

    2 tsps. Dried yeast

    grated rind of 1 lemon

    Recipe



    Pre-heat oven to 400F, Gas Mark 6, 204C

    Sieve the flour, spices, sugar and salt into a mixing bowl

    Rub in the butter and stir in the yeast and lemon rind

    Beat in the eggs and milk until and knead to form a soft dough

    Place in a greased bowl, cover and leave in a warm place until it has doubled in size.

    Knead again until smooth then divide into eight pieces

    Shape into rolls, cut a cross on the tops and place on a baking sheet

    Cover and leave until the rolls have doubled in size

    Brush with egg wash then place in the oven for 15-20 minutes by when they should be a golden brown in colour

    Warm the marmalade and brush over the tops of the rolls

    Serve while still warm


    YIELD: 8 Buns

 

 

 

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