Mini Pão de Pascoa

Combine milk, sugar, salt, and oil

Let it cool

Pour the water into a bowl

Sprinkle with yeast and mix until dissolved

Add the milk mixture, the 2 beaten eggs, and 3 cups of flour

Beat until smooth

Add enough remaining flour to obtain a soft dough that can be worked by hand

Place the dough on a lightly floured surface and work it until it becomes smooth and elastic

Put the dough into an oiled bowl and turn it over so it is completely coated with oil

Cover and let it rise in a protected place for 1 hour, or until doubled in volume

Lower the dough with your fists and divide it into two parts

Shape 9 mini hot cross buns using one half of the dough and a round shape using the other half

Arrange them in a greased baking dish

Cover and let them rest for 15 minutes

Make a 4 cm cut on the surface of each mini hot cross bun and place an egg inside it

Cover with a cloth

Shape a ball with the remaining dough and place it in a greased baking dish

Cover

Let the mini hot cross buns and the ball of dough rise in the baking dish for 30 to 45 minutes, or until doubled in volume

Brush with egg white and bake at moderate heat (170°C) until golden brown and when tapped on them, sounds hollow

Bring Karo to a boil in a pan

Let it simmer

Brush the mini hot cross buns and the ball of dough with Karo while still warm

Let it rest before serving

If desired, instead of the round shape, divide the dough into three cords and make a twist

Shape a circle with the twist and join the ends well

Let it rise and bake in the same way as the pão.