not because it's cold,
or not yet snowing.
not because it's friday,
or the day before conference.
but because today, one of the most beautiful pastries in the world will be made by me.
three words:
hot
crossed
buns.
they make my mouth water every time i think about them. i have dreams about hot crossed buns.
if any of you are brave and would like to try this wonderful celebration of easter in your mouth, below is the recipe. go ahead, drool.
Hot Cross Buns
1 pkg. active dry yeast
4 cups unbleached all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup milk
1/4 cup butter
2 eggs
1/2 cup currants
1/4 cup diced orange peel (or citron)
lemon glaze
Combine yeast, 1 cup flour, sugar, salt, cinnamon, and nutmeg in a mixing bowl. Heat milk and butter to 125 degrees, pour over dry ingredients and beat until smooth. Beat in eggs one at a time. Gradually add remaining flour, beating well. Mix in currants and orange peel. Turn out on a floured board and knead until smooth and satiny. Place ina greased bowl and butter top lightly. Cover and let rise in a warm place until almost doubled. Turn dough out onto afloured board and knead lightly. Cut off pieces about the size of a golf ball. Roll between the palms of your hands and place on a lightly greased baking sheet, cover and let rise until almost doubled in size. with a razor blade or sharp knife, cut a cross in the surface of each bun. Bake in a preheated 375 oven for about 15-20 minutes, or until golden brown. Drizzle lemon glaze over the top of each bun. Makes 2 dozen.
Lemon Glaze
1 cup powered sugar
1 teaspoon grated lemon peel
1 1/2 tablespoons milk
1 pkg. active dry yeast
4 cups unbleached all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup milk
1/4 cup butter
2 eggs
1/2 cup currants
1/4 cup diced orange peel (or citron)
lemon glaze
Combine yeast, 1 cup flour, sugar, salt, cinnamon, and nutmeg in a mixing bowl. Heat milk and butter to 125 degrees, pour over dry ingredients and beat until smooth. Beat in eggs one at a time. Gradually add remaining flour, beating well. Mix in currants and orange peel. Turn out on a floured board and knead until smooth and satiny. Place ina greased bowl and butter top lightly. Cover and let rise in a warm place until almost doubled. Turn dough out onto afloured board and knead lightly. Cut off pieces about the size of a golf ball. Roll between the palms of your hands and place on a lightly greased baking sheet, cover and let rise until almost doubled in size. with a razor blade or sharp knife, cut a cross in the surface of each bun. Bake in a preheated 375 oven for about 15-20 minutes, or until golden brown. Drizzle lemon glaze over the top of each bun. Makes 2 dozen.
Lemon Glaze
1 cup powered sugar
1 teaspoon grated lemon peel
1 1/2 tablespoons milk
hot crossed buns, hot crossed buns. one a penny, two a penny, hot crossed buns!
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