{"id":14134,"date":"2024-03-18T14:29:12","date_gmt":"2024-03-18T14:29:12","guid":{"rendered":"http:\/\/bamixbe.wwwnl1-tr100.supercp.com\/?p=14134"},"modified":"2024-03-18T14:29:12","modified_gmt":"2024-03-18T14:29:12","slug":"hot-cross-buns","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/hot-cross-buns\/","title":{"rendered":"Hot cross buns"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e: 45 min + 105 min pour lever \/ 6 buns
\n<\/strong>SLICESY\u00ae<\/span> AVEC COUTEAU HACHOIR – M\u00c9LANGEUR – VERRE DOSEUR (400 ML)<\/i><\/p>\n

Les <\/span>hot cross buns<\/span><\/i> sont des petits pains brioch\u00e9s servis typiquement au petit-d\u00e9jeuner \u00e0 P\u00e2ques en Angleterre et en Australie. Ils ressemblent un peu \u00e0 une brioche aux raisins, mais l\u00e9g\u00e8rement diff\u00e9rente et plus luxueuse. On reconna\u00eet ces petits pains \u00e0 la croix sur le dessus, faite d\u2019un m\u00e9lange de farine et d\u2019eau. Servez-les d\u00e8s leur sortie du four avec du beurre (\u00e0 souhait) !<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients<\/div>\n

Pour les\u00a0hot cross buns<\/em><\/h3>\n

\u00bb <\/span>260 g de farine<\/span>
\n<\/span>\u00bb <\/span>125 ml de lait<\/span><\/span>
\n\u00bb <\/span>60 g de raisins secs
\n<\/span>\u00bb <\/span>50 g de vergeoise blonde<\/span>
\n\u00bb <\/span>30 g de beurre + suppl\u00e9ment pour l’accompagnement
\n\u00bb <\/span>1\/2 \u0153uf battu
\n<\/span>\u00bb <\/span>1 cuill\u00e8re \u00e0 caf\u00e9 d’\u00e9pices pour biscuits
\n\u00bb <\/span>1 pinc\u00e9e de clous de girofle moulus
\n<\/span>\u00bb <\/span>1 demi sachet de levure s\u00e8che (4 g)
\n\u00bb <\/span>1 pinc\u00e9e de sel
\n<\/span>\u00bb <\/span>1 filet d’huile de tournesol<\/span>
\n<\/span><\/p>\n

Pour la p\u00e2te de farine<\/h3>\n

\u00bb <\/span>30 g de farine<\/span>
\n<\/span>\u00bb <\/span>4 cuill\u00e8res \u00e0 soupe d’eau
\n<\/span><\/p>\n

Pour la touche finale<\/h3>\n

\u00bb <\/span>1 cuill\u00e8re \u00e0 soupe de confiture d’abricot
\n\u00bb <\/span>2 cuill\u00e8res \u00e0 soupe d’eau
\n<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb14138″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n
    \n
  1. Faites tremper les raisins secs dans un bol d’eau. Ins\u00e9rez le hachoir dans le SliceSy\u00ae. Mettez la farine, le sucre, les \u00e9pices et une pinc\u00e9e de sel dans le SliceSy\u00ae. M\u00e9langez en donnant de br\u00e8ves impulsions.<\/span><\/li>\n
  2. Faites chauffer le lait dans une casserole \u00e0 feu moyen-vif. Ajoutez le beurre et laissez-le fondre doucement. Retirez du feu et ajoutez la levure au lait. Veillez \u00e0 ce que le lait ne soit pas trop chaud, il doit avoir une temp\u00e9rature d’environ 35 degr\u00e9s. M\u00e9langez bien pendant un moment et mettez de c\u00f4t\u00e9 pour que la levure commence \u00e0 agir<\/span>. <\/span><\/li>\n
  3. Ajoutez ensuite le m\u00e9lange de lait et l’\u0153uf battu au reste de la p\u00e2te dans le SliceSy\u00ae. Laissez le SliceSy\u00ae p\u00e9trir la p\u00e2te en douceur pendant environ cinq minutes. \u00c9gouttez les raisins secs et s\u00e9chez-les l\u00e9g\u00e8rement. Ajoutez-les \u00e0 la p\u00e2te et m\u00e9langez bri\u00e8vement.\u00a0 <\/span><\/li>\n
  4. Graissez l\u00e9g\u00e8rement un bol avec un peu d’huile de tournesol. Mettez la p\u00e2te dans le bol et formez une belle boule. Couvrez le bol avec un torchon mouill\u00e9 et laissez la p\u00e2te lever dans un endroit chaud pendant une heure.<\/span><\/li>\n
  5. Sortez la p\u00e2te du bol et \u00e9crasez-la l\u00e9g\u00e8rement pour en extraire l’air. P\u00e9trissez bri\u00e8vement la p\u00e2te et formez six boules. Placez les boules de p\u00e2te c\u00f4te \u00e0 c\u00f4te dans un plat recouvert de papier sulfuris\u00e9. Couvrez-les \u00e0 nouveau avec le torchon et laissez-les lever dans un endroit chaud pendant encore 45 minutes.<\/span><\/li>\n
  6. Pr\u00e9chauffez le four \u00e0 180 degr\u00e9s (air chaud). Pour la croix, m\u00e9langez la farine et l’eau en une bouillie \u00e0 l’aide d’un petit fouet. D\u00e9coupez l\u00e9g\u00e8rement une croix sur le dessus des petits pains. Mettez la p\u00e2te de farine dans une poche \u00e0 douille, d\u00e9coupez une petite pointe et tracez des croix sur les petits pains dans les rainures.<\/span><\/li>\n
  7. Faites cuire les brioches pendant 25 minutes dans le four pr\u00e9chauff\u00e9. Branchez le m\u00e9langeur sur le bamix\u00ae. Mettez la confiture d’abricots et l’eau dans le gobelet gradu\u00e9 et m\u00e9langez. Sortez les brioches du four et badigeonnez-les imm\u00e9diatement de cette pr\u00e9paration. Servez les brioches chaudes avec le beurre \u00e0 c\u00f4t\u00e9.<\/span><\/li>\n<\/ol>\n

    [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1710771313242-869cf1ef-8f4d-10″ taxonomies=\u00a0\u00bb13″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

    [vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e: 45 min + 105 min pour… Continue Reading<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":14140,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[46],"tags":[],"yoast_head":"\nHot cross buns - Bamix<\/title>\n<meta name=\"description\" content=\"- Hot cross buns\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bamix.be\/fr\/hot-cross-buns\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hot cross buns - 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