- 1 ½ teaspoon of dried yeast or 1 cube (25g) fresh yeast
- 4 tablespoons lukewarm water
- 1 teaspoon sugar
- 200 g flour
- ¼ teaspoon salt
- 25 g sugar
- 50 g butter
- 1 teasponn cinnamon
- lemon zest
- 25 g sultanas or candied fruit or chocolate chips (optional)
- 1 beaten egg
For the icing
- 2 tablespoons water
- 2 tablespoons sugar
- 2 tablespoons milk
- Dissolve the yeast in the water and add a teaspoon of sugar.
- In a bowl mix together the flour, salt and sugar.
- Add the butter and work it a bit with your fingertips together with the flour.
- Add the cinnamon, lemon zest, optional sultanas, candied fruit, or chocolate chips and mix well.
- Add the yeast previously dissolved in water and the egg and mix well.
- Knead the dough with your hands and then let it rise in a warm place for about 1 hour.
- After the hour, punch the dough down and work it again for a few minutes, until it is smooth and elastic. Divide it into 8 parts that you will shape into balls.
- Lay the buns on a baking sheet covered with parchment paper. Cover and let rest in a warm place for additional 30 minutes.
- Preheat oven to 220°C.
- Before baking, carve a cross on the surface with a knife.
- Bake in the oven for about 15-20 minutes.
- For the frosting: combine milk, water and sugar in a saucepan. Bring to a boil for 2 minutes. Once ready, brush the warm glaze on the buns when they’re just out of the oven.
If you want to make a pastry cross on the buns, instead of just a simple cut with the knife, mix some flour, sugar and water into a smooth thick paste that you will pipe on the buns to form a cross before you put them in the oven.