Austrian Easter buns

Category: Bakery products
Kitchen: austrian
Austrian Easter Buns

Ingredients

FOR ANISE WINE:
semi-dry white wine 75 ml
anise / star anise not ground 12 g
FOR RUM RAISINS:
raisins 180gr
white rum 10 g
TEST 1:
pressed yeast 30 g
milk 135 g
egg 1 PC
sugar 25 g
wheat flour 300 g
TEST 2:
butter at room temperature 75 g
egg 1 PC
sugar 15 g
wheat flour 150 g
pressed yeast 30 g
TEST 3:
pressed yeast 40 g
milk 60 g
egg 2 pcs
sugar 110 g
vanilla sugar packaging
ground nutmeg 1 g
boiled potatoes, mashed in mashed potatoes 150 g
wheat flour 500 g
butter at room temperature 180 g

Cooking method

  • Everyone is familiar with the taste of Easter cake, these buns are different from the usual Easter cake.
  • Insist night star anise in wine, soak raisins in rum overnight (while we are awake we will stir).
  • For test 1: dissolve yeast in milk, add everything according to the list and leave in a warm place for 1 hour.
  • For dough 2: grind butter with sugar and egg until white and fluffy, combine with yeast, stir in sifted flour, the dough will be very good. knead it tightly for 6 minutes, combine it with the first dough and leave for 45 minutes.
  • Austrian Easter Buns
  • For test 3: dissolve yeast in milk, mix eggs with sugar, nutmeg and vanilla sugar. Combine with the second dough, add mashed potatoes, anise tincture, flour, butter and knead for 6 minutes. Add raisins and distribute them in the dough, the dough will be dense, smooth, sticky to your hands.
  • Austrian Easter Buns
  • We divide the dough into 10 parts, I divided it into 12t of 94g each, form buns, grease it with an egg and make a cross cut with scissors or a knife, leave it for 45 minutes to approach. We bake for 20 minutes in an oven preheated to 170g. If it seems to you that the buns are already browned, do not rush to take them out, because of the presence of alcohol, the dough takes longer to bake, bake for 20 minutes!

The dish is designed for

10-12pcs

Time for preparing:

3h

Cooking program:

oven

barbariscka
A very interesting recipe for buns. I would like to see a section and it is interesting to know the source.
NataliARH
barbariscka, sorry for the long wait, I was diverted (and even chronic lack of sleep, my head became full of holes) and I completely forgot about you! and yesterday I look discussing just links, and I remembered !!! 🔗 but there is no cutter, for the same reason, the closer the end of the competition, the more holes in the head! in the photo of the source they are as damp, in fact, not so, such a usual crumb, it was probably cut with warm ones
barbariscka
Thank you Natasha! The buns are prepared like dough on a panettone. that's why I was interested ...
Good luck in the competition!

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