Updated: Aug 13
Nice tip for the Easter brunch; freshly baked Easter bun with a boiled or chocolate egg.
Servings: 8 Easter buns Preparation time: 15 minutes + 30 minutes to rise + 20 minutes in the oven
550 grams of flour + extra to pollinate 2 bags of dried yeast 100 grams of sugar 100 grams of (plant-based) butter, melted 250 ml of lukewarm (plant-based) milk 2 eggs (or flax eggs) 1 egg yolk zest of 1 lemon salt
Stir the yeast into the lukewarm milk.
Sift the flour into a bowl and make a well in the centre. Pour in the milk with yeast and slowly stir in the flour with a (wooden) spoon.
Then add the melted butter, sugar, lemon zest, eggs, and pinch of salt, then knead it with your hands into a cohesive dough. If the dough is still a bit too sticky, add a little flour.
Cover the dough with a damp cloth and let it rise in a warm place until the volume has doubled (about 30 minutes).
Meanwhile, preheat the oven to 180 degrees.
When the dough has doubled in volume, divide the dough into 8 pieces. Roll it into a bun and place on a baking tray lined with baking paper. Brush with egg yolk.
Bake the buns in the oven for 20 minutes.
Can be stored in an air-tight container for 1-2 days.