Happy Easter!!! Easter time is certainly one of my favorite times of year. Spring has just kicked off after a long and sometimes cold winter, my garden is just freshly planted, the spring flowers are beginning to bloom, the Texas blue bonnets and other wild flowers are making their first appearance, spring vegetables are showing up in farmer's markets and grocery stores bringing with them boundless options for new fresh and delicious recipes and my little one's Birthday is just around the corner. This year Erik was finally old enough to paint his own Easter eggs all by himself, and we had so much fun painting! While we enjoyed the Easter egg hunts, Easter recitals and strawberry picking, I think the Easter egg painting was our second favorite thing to do. Our favorite thing to do? Making hot cross buns! I can't get enough of this delicious British delicacy. We shared them with some of our neighbors and it was certainly a winner. Enjoy!!!
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Ingredients (serves 8)
3/4 cup warm water (110 degrees F/45 degrees C) 3 tablespoons butter 3/4 cup white or light brown sugar 1/4 teaspoon salt 1 egg 1 egg white 1 tablespoon active dry yeast 3/4 cup dried currants 1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg 1 egg yolk 2 tablespoons water 1/2 cup confectioners' sugar 1/4 teaspoon vanilla extract 1 teaspoon milk
1. Put warm water, butter, skim milk powder, sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program or hand knead the dough
2. When 5 minutes of kneading are left, add currants, cinnamon and nutmeg. Leave in machine till double.
3. Place on floured surface, cover, and let rest 10 minutes.
4.Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 30-40 minutes.
5. Mix egg yolk and 2 tablespoons water. Brush on balls.
6. Bake at 350 degrees F (180 degrees C) for 20-25 minutes. Remove from pan immediately and cool on wire rack.
7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.