BLENDING GERMAN & ENGLISH EASTER TRADITIONS: Easter treats & Easy Easter baking

BLENDING GERMAN & ENGLISH EASTER TRADITIONS: Easter treats & Easy Easter baking// Hello lovely people, Not long until Easter so in today's video we will be focussing on mixing German & English Easter traditions and hope you like it. We are colouring eggs, bake gluten free hot cross buns and also bake a German braided sweet bread! So good! Happy Easter!! Kirsten & Joerg

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RECIPE 'GLUTEN FREE HOT CROSS BUNS'

Ingredients
500g/1lb 2oz gluten free strong white flour, plus extra for dusting
75g/2¾oz caster sugar
2 tsp mixed spice powder
1 tsp ground cinnamon
1 lemon, finely grated zest only
10g/¼oz salt
10g/¼oz fast-action dried yeast
50g/1½oz butter
300ml/10fl oz full fat milk
1 free-range egg, beaten
200g/7oz sultanas
50g/1¾oz finely chopped mixed candied peel
oil, for greasing

For the cross
30g gluten and wheat-free plain flour , plus extra for dusting

For the glaze
3 tbsp apricot jam

Method
Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.

Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk).

Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. The kneading can also be done in a food mixer with a dough hook.

Oil a bowl and place the dough in a bowl, cover with a tablecloth and leave to rest in a warm place for about 1 hour or until doubled in size.

Turn the dough out on to a floured surface and divide into balls. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly.

Preheat the oven to 220C/200C Fan/Gas 7

For the topping, add the flour to a bowl with 100ml/3½fl oz water. Mix together to make a paste and spoon into the icing bag. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake the buns for 15-20 minutes until pale golden-brown.

Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and serve.

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RECIPE 'GERMAN BRAIDED SWEET BREAD':

Ingredients
500g buckwheat flour (or regular flour)
10g fast-action dried yeast
75g sugar
125ml milk
75g raisins
2 eggs
pinch of salt
1 sachet vanillin sugar
100gr soft butter
100gr icing sugar
about 1 tablespoon of lemon juice

Method
Add the flour into a bowl, make a hole in the centre and add the yeast. Add the milk and the sugar. Then add the salt, vanillin sugar, eggs, soft butter and raisins and knead. Let the dough rest for about 1 hour.

Preheat the over to 200 degrees Celsius. Melt the butter and spread the bread with it and then bake your bread for about 20-30 minutes. Make the glaze and spread on top of the bread. Let it dry and enjoy!

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MUSIC:


The music in our videos is from Epidemic Sound, a royalty free music sharing site which you have to pay a monthly fee to be able to access: https://www.epidemicsound.com/

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