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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix 2 C of the flour, the sugar, yeast, buttermilk powder, cardamom, ginger and salt in an electric stand mixer. | 2. Add the oil to the water and heat to 130 degrees F. | 3. Add the liquid to the dry ingredients and beat with a paddle at medium speed for 6 minutes. | 4. Add the egg and lemon zest and beat for 3 additional minutes. | 5. Switch to the dough hook and beat in the remaining flour ¼ C. | 6. at a time to make a firm dough. | 7. Knead 7 minutes until the sides of the bowl come clean. | 8. Place the dough in a lightly greased bowl and turn to grease the top. | 9. Cover and let rise in 90 degree F oven until"ripe" (approximately 1 hour). | 10. When dough is ripe, punch down and turn onto a floured surface. | 11. Shape into 12 balls and place on greased cookie sheet 1 ½ inches apart. | 12. Cover with a damp paper towels and return to cozy oven for approximately 40 minutes. | 13. Remove the buns and preheat the oven to 400 degrees F. | 14. Slash crosses into tops of the buns with a sharp knife. | 15. Baste with butter. | 16. Bake 10-12 minutes. | 17. FIRST GLAZE: Mix saffron and 1 T rose water in a small bowl. | 18. Stir in ½ C powdered sugar. | 19. Add additional rose water if the mixture is too stiff. | 20. While still hot, dip the tops into the glaze and twist ¼ turn then place on rack to cool. | 21. SECOND GLAZE: Mix ½ C powdered sugar and 1 T lemon juice in a small bowl. | 22. When the buns are completely cool, drizzle over the cross in the bun. | 23. *Aword about lemon zest. | 24. I use fresh lemon zest because it is far better. | 25. "Storebought" dried lemon peel often contains some of the white portion of the rind which has no oils and a bitter taste. | 26. It? | 27. s easy to make your own. | 28. Get an organic lemon if you can. | 29. Most health food aficionados will tell you that toxins found in pesticides will reside in the skins of treated fruits and vegetables. | 30. Since we? | 31. re only using the very outside portion of the rind, it makes sense to avoid that pitfall. | 32. But even organic lemons are waxed, so you have to vigorously scrub the lemon with a soapy brush under very hot water prior to using it. | 33. Then simply peel it with a vegetable peeler. | 34. You will take the aromatic oily rind and leave the white inner rind using this method. | 35. Then mince it with a sharp knife and it's ready to use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
egg	1			71.5	0.36	6.28	4.755
active yeast	2 1/4	teaspoons		-	-	-	-
buttermilk baking mix	1/4	cup		-	-	-	-
bread flour	3 1/2	cups		1730.995	347.7814	57.4441	7.9597
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
lemon zest	1		minced	-	-	-	-
cardamom	1 1/2	1/2	ground	9.33	2.0541	0.3228	0.201
ginger	3/4	teaspoon	ground	1.2	0.2666	0.0273	0.0112
salt	1	teaspoon		-	-	-	-
sugar	1	cup	powdered	466.8	119.72399999999999	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
rose water	1	tablespoon		0.0	0.0	0.0	0.0
saffron strand	6		ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.