The Half-eaton Easter Bun


This beautiful bun (in fact a whole basketful of them) really wanted to see Easter. The bun and his five little, mouth-watering siblings wanted to celebrate Easter in our home, smiling from the middle of the festive stage, totally stealing the show. The reality happened to write a different story. They – becoming true Christians, following the footsteps of Jesus – happily passed away, days before Easter. They became casualties of a planned, systematically committed murder: they have got EATEN. They were methodically cut in half, smothered in cover-up and finally disappeared. The last one standing just survived, however, severely injured, but as a true hero, allowed a photo being taken. The world is turning into a crazy place to live.


300ml whole milk with 1 tbs honey
500g strong white flour
75g caster sugar
1 tsp salt
15g fresh yeast
50g coconut oil
1 egg, beaten
100g raisins and 100g chopped nuts
zest of 1 lemon
zest of one orange
1 tsp ginger, plus crystallised ginger (optional)
oil, for greasing the bowl

Preparation method
Bring the milk to the boil and then leave to cool until it reaches hand temperature. Mix the flour, sugar, salt, yeast, coconut oil and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough. Add the raisins, nuts, ginger and citrus zest, then tip out of the bowl onto a lightly floured surface. Knead the dough for five minutes, or until smooth and elastic.
Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.
Heat the oven to 220C/Gas 7. Divide the dough into 16 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another 30 minutes.  Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown. While the buns are still warm, coat with icing sugar.

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