Hindustan Times (Patna) - Live - - Lifestyle -

Put luke warm wa­ter, but­ter, skimmed milk pow­der, 1/4 cup sugar, salt, egg white, flour, and yeast in a bread maker and knead the dough. Af­ter 5 min­utes of knead­ing, add cur­rants and cin­na­mon. Knead the dough on floured sur­face; cover and let it rest for 10 min­utes. Shape into 12 balls and place in a greased pan. Cover and let it rise in a warm place for about 35-40 min­utes, till they are dou­bled. Mix egg yolk and 2 tbsp wa­ter. Brush the mix on the bun. To make crosses: whip the egg whites and add flour. Put it in a pip­ing bag with a cor­ner snipped off. Pipe a cross on each bun. Bake at 190 de­grees C for 20 min­utes. Re­move from pan im­me­di­ately and cool on wire rack.

By chef Neeraj Tyagi, Shangri-La’s - Eros Ho­tel

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