PFor Fulvio Marino, flours have no secrets, not even leavening. In his new The whole world of bread (Slow Food Editore) travels around the planet from bread to bread. Festive breads, sweet breads, stuffed breads… Many traditional and creative recipes proposals with the wisdom of the communicator (it is not for nothing that Fulvio is now a star on TV).
INGREDIENTS FOR A 12-PIECE CAKE PAN:
500 g type 00 soft wheat flour (W 330, P/L 0.65, 14% proteins), 10 g brewer’s yeast, 200 g milk, 50 g sugar, 60 g eggs, 8 g salt, 50 g butter, 20 g honey, 30 g soaked raisins, 1 g cinnamon, 1 g nutmeg, butter to grease the cake tin.
For the icing 60 g icing sugar, 10 g egg white.
For polishing 50 g whole milk, 20 g egg yolk.
Procedure
Place the flour in a bowl, add the yeast, milk and eggsstart kneading for five or six minutes, then add the sugar, honey and continue to mix everything for another five minutes.
At this point, add the salt and Knead the dough again until it is smooth, then add the butter and let it absorb well. Finally add the spices and raisinsworking again briefly to distribute the ingredients evenly. Let the dough rise, covered with cling film, until it doubles in volume.
“The whole world of bread” by Fulvio Marino (Slow Food Editore)
Take the dough again, divide it into 12 balls of approximately 70 grams each and place them in a previously buttered cake tin. Let rise for about an hour at room temperature, then brush the surface of the buns with the milk and egg yolk mixture. Bake them in the oven at 180°C for about 25 minutes, until golden.
In the meantime, prepare the icing mixing the egg white and icing sugar in a bowl until you obtain a thick consistency. Remove from the oven and let the buns cool, then decorate them with the icing, forming a cross on each one.
PS We know that Hot Cross Buns are a classic British Easter cake, therefore a symbol of rebirth and sharing. But then, haven’t we cleared Neapolitan Pastiera all year round?