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🍰 Fluffy Yeast Buns with Chocolate-Almond Cross

436 kcal · 30 min · 4 servings

Ingredients

• milk 350 ml
• yeast, fresh 0.75 pcs.
• sugar 1 tbsp
• almonds with chocolate and caramel 50 g
• soft apricots, dried and pitted 50 g
• butter 100 g
• powdered sugar 110 g
• wheat flour, type 405 720 g
• salt 1 tbsp
• cinnamon 1 tsp
• cardamom, ground 0.5 tsp
• eggs 1 pcs.
• raisins 100 g
• water 90 ml
• apricot jam 3 tbsp

Instructions

1. 1. Warm the milk in a small pot until it is lukewarm.
2. 2. Dissolve the yeast and sugar in the lukewarm milk.
3. 3. Let the milk-yeast mixture stand for about 10 minutes.
4. 4. Roughly chop the chocolate caramel almonds.
5. 5. Roughly chop the apricots.
6. 6. Melt the butter in another pot.
7. 7. Mix the powdered sugar, 650 grams of flour, salt, cinnamon, and cardamom in a large bowl.
8. 8. Pour the yeast milk, the melted butter, and the egg into the flour mixture.
9. 9. Mix everything well with a hand mixer fitted with a dough hook.
10. 10. Fold in the chopped chocolate caramel almonds, the apricots, and the raisins into the dough.
11. 11. Sprinkle some flour on a clean work surface.
12. 12. Knead the sticky dough for about 10 minutes until it becomes smooth.
13. 13. Place the dough in a bowl.
14. 14. Cover the bowl with a clean kitchen towel.
15. 15. Let the dough rise in a warm place for about 1 hour.
16. 16. Wait until the volume of the dough has doubled.
17. 17. Shape the dough into small balls with a diameter of about 5 centimeters.
18. 18. Place the dough pieces with some space between them on a baking sheet lined with baking paper.
19. 19. Cover the dough pieces.
20. 20. Let the dough pieces rest for another 30 minutes.
21. 21. Wait until the dough pieces are almost twice as large.
22. 22. Preheat the oven to 180 degrees Celsius (conventional fan setting).
23. 23. Mix 70 grams of flour with 90 milliliters of water in a small bowl.
24. 24. Fill the thick flour mixture into a freezer bag.
25. 25. Cut off a small corner of the freezer bag.
26. 26. Pipe a cross from the flour mixture onto each dough piece.
27. 27. Bake the buns in the oven for about 20 minutes until golden brown.
28. 28. Warm the apricot jam in a pot with 1 tablespoon of water over medium heat.
29. 29. Brush the hot hot cross buns with the warm apricot jam.
30. 30. Let the buns cool down.

Nutrition per serving

• kcal: 436
• Protein: 11 g · Fett/Fat: 13 g · Carbs: 69 g