It was Easter everywhere , but I don’t know …..
Where I come from it is one week after the Catholics Easter and it kinds of ruin this for me , because I live in a Catholic land. Every year explaining the whole deal over and over again. But whatever.
I do not get also the gifts?? And the whole amount of chocolate eaten on Easter , but as I said my problem.
My family , of two , we are a little extravagant and I´m not doing the things as they are supposed to be done by default.
So it is decided not to complicate your lives and write the recipe for Easter bread , which I`d normally have to make , instead I`m making Easter buns.
You will need:
14 gr. dried yeast or 2 sachets
250 ml. milk
pinch of salt
5 cups of flour
the zest of one orange
150 gr. melted butter
2 hands full small chopped dates
3/4 cup brown sugar
1 egg yolk
OK this is a long and tricky one if you do not have the time or the nerve do not start , it will only annoy you.
In a bowl pour the milk , which you warmed on 100 C ,put the pinch of salt and a pinch of sugar ,yeast and 1 cup of flour.
Let it rest for 30 min or until you see that it had doubled its size.
In a bigger bowl put the yeast preparation and stir in the rest of the sugar , orange zest , chopped dates mix well.
Stir in one by one 4 of the eggs adding in the same time the rest of the flour and most of the melted butter.
Knead the dough as much as you can , it will be really sticky but you can butter your working surface. If you have the power try to work it at least for 10 minutes.
If you have muffin forms use them you will need about 20 pieces if not form small balls and put them on baking paper. Or even as I did butter some glasses and put the buns in them.
Place all the buns in the oven , divide them , put one half on the rack the rest on the bottom of the oven.
Let them rise until they triple their size it will take at least one hour or even more.
When you are satisfied with the rising put your oven on 170 C full fan.Bake the buns for 20 minutes watching from time to time so that they do not burn on the top.
With you one left over egg yolk make an egg wash glaze.
Switch the place of the buns , the buns from the bottom go on the rack and the from the rack go to the bottom.Brush them with the egg wash and continue baking for another 20 minutes.
And done after they cool off put them in an airtight container or in a plate and then a plastic bag , so they do not dry.Will keep up to 4 days.
I wrote the recipe for hand work but of course if you have a food processor or a kitchen robot you can gladly use it , I did it ,and spared myself the kneading , not so strong anyway.
This of course is not Easter territory only you can make the buns whenever you fancy and not only with dates or even not only with white flour , but you have to calculate twice of the rising time for whole wheat version.
In short this is basic recipe you can pimp it anyway you like , true it is a bit of work but the result is….