English mini-coats

Table of contents:

English mini-coats
English mini-coats


  • 1 cup of fresh milk (250 ml)
  • 1 packet dry yeast
  • 3/4 cup sugar
  • 4 and 1/4 cup flour
  • 1/2 cup dark raisins
  • other dried fruit of your choice or chocolate chips
  • pinch of s alt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 5 tablespoons butter
  • 2 large eggs
  • 1 egg yolk
  • powdered sugar
  • vanilla


Warm the glass of milk slightly, pour it into a deep bowl and add the yeast and 1 teaspoon of sugar to it. Gently stir until the ingredients are dissolved. Separately, combine the flour with the remaining sugar, dried fruit (chopped chocolate), s alt and mix.

Add the butter, 2 eggs and the dissolved yeast to the dry ingredients. You should get a soft dough that can be kneaded by hand for 10 minutes. Shape it into a ball and place in a bowl pre-greased with a little oil. Cover with a clean and dry towel, leave in a warm place for about 1 hour to double in size.

After the dough has risen, knead it again lightly, divide it into 12 equal parts and shape into balls. Place them in a tray on baking paper, spaced apart. Cover again with a towel and let them double in size.

Heat the oven to 180 degrees. In a bowl, combine the egg yolk with a little water. Spread the mixture on the buns and bake until golden brown. When ready, let them cool slightly.

To make the crosses, mix a small amount of fresh milk with powdered sugar and vanilla until it forms a paste. Using a spoon, place a dollop of the mixture on top of each cake to create vertical and horizontal lines.

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