Sobre esta receta

Bollos suaves, ligeramente especiados y dulces, salpicados de grosellas carnudas y fragantes con canela, nuez moscada y ralladura de naranja — terminados con un glaseado pegajoso de albaricoque y una cruz clásica de harina blanca. Esta receta casera bien probada utiliza una masa enriquecida sencilla que es flexible y confiable, produciendo resultados de calidad de panadería desde tu propio horno. Perfecto para Pascua o cualquier día acogedor de horneado.

Instrucciones

1. 1

   In a small mixing bowl, combine the ^[warm] water, active dry yeast, and 1 tsp sugar. Stir gently and let sit for 5–10 minutes until foamy and fragrant. If it doesn't foam, your yeast may be old — start again with fresh yeast.

2. 2

   In the bowl of a stand mixer fitted with the dough hook, whisk together the all-purpose flour, sugar, cinnamon, nutmeg, allspice, fine salt, and orange zest. Make a well in the centre.

3. 3

   Add the foamy yeast mixture, ^[warm] milk, and eggs into the well. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 5 minutes.

4. 4

   With the mixer running on ^[medium-low], add the softened butter one cube at a time, waiting for each piece to incorporate before adding the next. Once all butter is in, increase to ^[medium] and knead for a further 5–6 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

5. 5

   Add the currants and mix on low for 1 minute until evenly distributed. If the dough seems too sticky, add all-purpose flour one tablespoon at a time.

6. 6

   Shape the dough into a ball and place in a lightly oiled large mixing bowl. Cover with a clean kitchen towel or plastic wrap and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

7. 7

   Grease a 9×13-inch baking dish. Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 85–90g each). Shape each piece into a smooth, tight ball by cupping your hand over the dough and rolling it in small circles against the work surface. Place in the prepared dish in a 3×4 grid, leaving a little space between each.

8. 8

   Cover the dish loosely with a kitchen towel and let the buns rise again for 45–60 minutes until puffed and just touching each other. Meanwhile, preheat the oven to ![375°F].

9. 9

   While the buns are on their second rise, make the cross paste. In a small mixing bowl, mix the all-purpose flour and water together until a smooth, thick paste forms — it should be just pipeable. Transfer to a piping bag (or a Ziploc bag with a small corner snipped off).

10. 10

    Once the buns have finished their second rise, pipe a continuous line of cross paste along each row of buns, then repeat in the perpendicular direction to form crosses on each bun.

11. 11

    Bake the buns in the preheated oven for 20–22 minutes, until deep golden brown on top and the buns sound hollow when tapped on the base. Do not underbake — a pale bun will be doughy inside.

12. 12

    While the buns bake, make the glaze. Combine the apricot jam and water in a small saucepan over ^[low heat], stirring until melted and smooth. Strain out any large pieces of fruit if desired.

13. 13

    As soon as the buns come out of the oven, brush them generously with the warm apricot jam glaze. This gives them their beautiful, sticky shine. Let cool on a wire rack for at least 10 minutes before serving.