Measure the flour, yeast, sugar, salt, and lemon zest into a large mixing bowl or into the work bowl of a food processor.
These small yeast buns, freckled with currants or raisins, and sometimes fruit and nuts, are traditionally served on Good Friday. They are slashed with a cross just before baking and the cross is filled with icing after they've cooled. I usually make them and freeze them unfrosted, ahead of time. Then on Easter morning I warm them in the oven and frost them for breakfast or brunch.
0 Recipe Reviews
Subscribe for tasty updates: