The Easter bunny is on his way!
If you are like me, you may feel like Easter is arriving just at the right time. The grass is greening up, trees are flowering, and it just feels like this is the quintessential spring Easter week.
For this Easter to be really special, my family and friends will be looking for some very traditional Easter dishes. Ham, asparagus, deviled eggs and lamb will be on the table. But there are some dishes that really make the table special for this one day a year.
And that includes homemade Hot Cross Buns. These have always been a treat, but they are hard to find at bakeries and groceries. You have to make your own!
This year, I set out to create an Easy Way Gourmet recipe for making hot cross buns at home. I wanted them to be filled with spice and fruit, but still yeasty and crusty.
And I didn't want to spend the day kneading, rolling and waiting for dough to rise.
My solution was simple.
Start with a bread mix, add some spices, extra leavening and fruit. Mix it all together and let it rise once. Then divide the dough, roll it into balls, glaze with an egg wash and bake.
This is one recipe that will make your table tradition, let your family know you have skills and still give you time to enjoy the sunshine.
I will be making these on Saturday afternoon and icing them Sunday morning, just in time for Easter dinner.
Hot Cross Buns
One Box Country White Bread Mix (such as Fleischmann's or Krusteaz)
½ teaspoon cinnamon
½ teaspoon dry ginger
½ teaspoon allspice
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons salt
½ cup sugar
¾ cup of dried fruit bits, such as currants, raisins, figs or dried cranberries
Very hot tap water (amount defined by the mix instructions on the box)
For the glaze/egg wash
1 egg
2 Tablespoons water
For the icing
2 Tablespoons milk
1 cup Confectioner's sugar
In a large bowl, whisk the bread mix including the yeast with the spices, baking soda, baking powder, salt, sugar and dried fruit together. Add the hot water defined by the bread mix directions. Mix the dough until it is thoroughly combined. The dough may be fairly sticky. Using your hands or a large spatula, fold the dough over itself six or seven times until it is thoroughly combined and the dough is pulling from the sides of the bowl. Cover the bowl with plastic wrap and let it rise in a warm place for 45-60 minutes until it has almost doubled in size.
Preheat the oven to 400oF. Line a baking sheet with parchment paper. Using some flour on your hands, roll the dough into golf ball-sized balls and place them about an inch apart on the lined baking sheet. Beat the egg and water together for the egg wash. Brush each ball of dough with the egg wash. Place the baking sheet into the preheated oven and bake for 15-20 minutes until the rolls are golden brown and puffed up. Let them cool thoroughly and make the icing by combining the milk and confectioner's sugar to make a thick white icing. Put the icing in a piping bag and pipe crosses on the top of each bun.
