Procedure
1) Mix the dried yeast with 100ml of milk in a small bowl. Set aside.
2) Place flour, salt, lemon zest, vanilla sugar, egg yolks, caster or icing sugar and soaked raisins into a bowl. Pour in the yeast-milk mixture, melted butter and cream. Mix everything together until well combined.
3) Tip the dough onto a flat surface and continue kneading until you get a nice smooth ball of dough. If you wish, you can knead the dough in a stand mixer instead.
4) Transfer the dough to a bowl, cover it with cling film and let it rise in a warm place for about 90 minutes.
5) Tip the proofed dough onto a floured surface. Divide it into 20 equal portions and roll each into a log, about 1 inch/2.5cm thick and 10 inches/20-25cm long. Shape each log into an S shape. This shape is characteristic for the Judas buns, however, you can experiment with the shapes and if you’re baking with your kids, let them also have a go. Please bear in mind that the dough will still increase in volume.
6) Place the shaped Judas buns on a baking sheet/tray lined with parchment paper. Cover with cling film and let them rise in a warm place for about 30-40 minutes.
7) Uncover, brush with egg wash, sprinkle with some more raisins and almonds and bake in the preheated oven at 190C/170C fan for 18-20 minutes until golden.
8) Remove the Judas buns from the oven, lightly heat up butter and honey in a microwave for about 30 seconds and brush the buns immediately all over (sides too).
9) Cool the buns before serving and enjoy!
