Easter is here... Orzo Hot Cross Buns too!

For Easter we have re-interpretate a classic English traditional recipe and we have given it a new taste ... adding Orzo♥Coffee!

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Ingredients:

For the buns:
500g of strong white flour
1 sachet of fast action yeast (7g)
70g caster sugar
1 tsp salt
5 tsp of  Orzo♥Coffee Pronto
1 tbsp of Orzo♥Coffee Orginale
70 g of soft melted butter
160 ml of milk
65 ml of water
1 egg
100 g raisins
70 g of mixed peel
For the cross (or decorations):
50 g of white flour
25 g of margarine or butter
water as needed

For the glaze:
2 tbsp of milk
2 tbsp of sugar

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Sift the dry ingredients into a bowl: flour, sugar, yeast, salt.
Warm up the milk and water, and add them to 5 tsp of Orzo♥Coffee Pronto in a mug. Melt the butter.

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Add the wet ingredients in the bowl: butter, Orzo♥Coffee Pronto mixed in the water and milk, one egg. Finally add also the raisins and mixed peel.

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Mix all of the ingredients into a soft dough over a floured work surface. 
Add also the Orzo♥Coffee Originale to give an extra texture to your buns.

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Put the dough ball into a greased/oiled bowl. Cover with clung film and leave in a warm place to rise for 1-1 and 1/2 until it doubles in size. 

Once the dough as doubled in size, place it on a floured surface and knead for two or three minutes. Divide it in 12 pieces and shape them into small balls. 

It is time to prepare the shortcrust pastry.
Mix the flour with margarine together until it looks like breadcrumbs. Add enough water to make a soft pastry.

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Roll the pastry out on a floured surface (5mm thickness) and cut some narrow strips (we have also used some natural colouring and shapes). 

Place the strips on your buns (using some water to secure them)

Cover the tray with cling film and leave the buns in a warm place to rise for 30 minutes or until doubled in size.

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After 30 minutes bake the buns in a preheated over at 220 C for 15 minutes until well risen and brown.

Take them out of the oven and transfer them on a metal wire to cool down and glaze.

Prepare the glaze by dissolving 2 tbsp of sugar in 2 tbsp of warm milk. 

Brush the buns with the glaze. 

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They are lovely warm and also cold ... but best enjoyed with a warm cup of Orzo♥Coffee!

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