Lazarakia with a Channel Islands Twist

Ingredients

In this adaptation, the traditional Greek Lazarakia is transformed into Channel Islands Spiced Easter Buns by incorporating the unique flavors of the Channel Islands. The original recipe is enhanced with a blend of Channel Islands spices, giving the buns a distinct taste that sets them apart. Additionally, the buns are shaped into crosses, a nod to the Easter traditions of the Channel Islands. We alse have the original recipe for Lazarakia, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 2 tablespoons honey 2 tablespoons honey
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground mace 1/4 teaspoon ground mace
• 1/4 teaspoon ground coriander 1/4 teaspoon ground coriander
• 1/4 teaspoon ground star anise 1/4 teaspoon ground star anise
• 1/4 teaspoon ground fennel seeds 1/4 teaspoon ground fennel seeds
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 1 large egg, beaten 1 large egg, beaten
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 1/4 cup (40g) chopped walnuts 1/4 cup (40g) chopped walnuts

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 3g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the melted butter, honey, spices, warm water, and beaten egg to the yeast mixture. Mix well.
4. 4.
   Gradually add the wet mixture to the dry ingredients and knead until a smooth dough forms.
5. 5.
   Fold in the raisins and chopped walnuts, ensuring they are evenly distributed throughout the dough.
6. 6.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until doubled in size.
7. 7.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
8. 8.
   Punch down the dough and divide it into 12 equal portions. Shape each portion into a bun and place them on the prepared baking sheet, leaving some space between each bun.
9. 9.
   Using a sharp knife, make a cross-shaped incision on the top of each bun.
10. 10.
    Bake for 15-20 minutes or until the buns are golden brown.
11. 11.
    Remove from the oven and let the buns cool on a wire rack before serving.

Treat your ingredients with care...

• Raisins — Soak the raisins in warm water for 10 minutes before adding them to the dough. This will help plump them up and prevent them from drying out during baking.

Tips & Tricks

• For a more pronounced Channel Islands flavor, you can increase the amount of spices according to your preference.
• Serve the buns warm with a dollop of butter or clotted cream for an extra indulgent treat.
• If you prefer a sweeter bun, you can drizzle a simple glaze made with powdered sugar and lemon juice over the cooled buns.

Serving advice

Serve the Channel Islands Spiced Easter Buns as a delightful addition to your Easter brunch or afternoon tea. They are best enjoyed warm, straight from the oven, but can also be enjoyed at room temperature.

Presentation advice

Arrange the buns on a serving platter, making sure to display the beautiful cross-shaped incisions on top. Dust them with a sprinkle of powdered sugar for an elegant touch.