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How to Make Hot Cross Buns
For the dough:
1 egg + yolk of 1 egg (the whites will be applied to the face)
3/4 (one half + one quarter) glass of milk
3 tablespoons of butter (melted)
6 tablespoons of sugar
1 lemon peel grater (fine grater)
1 teaspoon of cinnamon
And 1 teaspoon of salt
1/2 (half) teaspoon nutmeg (powder form)
1/2 (half) teaspoon cloves (powder form)
3 cups of flour (wipe)
1 tablespoon of dry yeast
1/2 (half) cup raisins
1/2 (half) cup dried apricots (chopped in the size of raisins)
For the above:
The flux of 1 egg
1/2 (half) cup of milk
1/2 (half) cup of oil
For the white syrup:
1 cup powdered sugar
2 tablespoons of milk
1 teaspoon of lemon juice
Put all the ingredients of the dough in a deep bowl and knead. Then cover it and let it rise for an hour.
Grease the baking sheet after the dough is fermented. Divide the dough into 16-20 pieces and roll it and place it on a baking sheet. Do not forget to leave 1-2cm space between the bezels. Cover with a stretch and leave in the tray for another half an hour. Heat the oven to 190 degrees. Cut the meringues lightly with a sharp knife or scissors. In a bowl, whisk egg whites, milk and oil and brush on the meringues. Bake in the preheated oven for about 20 minutes.
Take it out of the oven and, when it cools down slightly, pour the cream on the spoon + ribbon. To prepare the cream, mix powdered sugar, milk and lemon juice because it has to be quite dark.
And ready for Service. Bon Appetit.
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