Wednesday, December 7, 2016
Easter Traditions and Hot Cross Buns
It brings back so many memories of Easter. Lots of food burdening a table full of family. Baskets hidden by my parents so we had a treasure hunt before mass.
Who could forget the year that Dad put them in the bathtub, then forgot to let us find them before he started his morning shower?
Wet Peeps for all, just as soon as we got back from church.
I think that was the hardest part about Easter, the waiting till the church services were over to enjoy our baskets and breakfast.
We always had a fairly simple breakfast on Easter. Simple but filling and fun.
Scrambled Eggs, sausages and hot cross buns from the Mr. Langer's amazing brick oven bakery in the next town.
This bakery made the most amazing water rolls too. The crackling crust held just a wisper of tender threads of dough, perfect for filling with the scrambled eggs.
I miss those rolls, but I have missed them for years, ever since the bakery closed down, not solely because we are gluten free now.
But I don't have to miss the Hot Cross Buns, and neither do you.
If you aren't familiar with these, they're tender eggy sweet breads with candied orange peel and raisins inside. Occasionally they have more fruits than that, epecially in commercial ones.
But I like them simple, then topped with a cross of white icing.
And oh so good warmed slightly till the icing melts in and bubbles on top.
So I created a recipe based on the Cinnamon Raisin Bread mix from Bob's Red Mill.
Even I want a simple way to make these on Easter morning.
Hot Cross Buns
1 bag Bob's red mill cinnamon raisin bread mix
2 egg yolks
1 1/2 cup milk
5 tablespoons butter
1/2 or more diced candied orange peel
1/4 teaspoon ground nutmeg
1/4 cup whipped cream cheese
1/2 cup powdered sugar
2-3 tablespoons cream or milk
Beat together till smooth.
Place milk and butter in saucepan, heat to just slightly warmed and the butter is melted. Add yeast packet to milk mixture.
In Mixer bowl, beat together eggs and extra yolks till light and fluffy.
Add mix, nutmeg, orange peel and milk mixture.
Beat for 2 minutes. Using an ice cream scoop, place balls of dough into a pregreased glass pan 9x13.
Bake for 20 minutes, turn and bake 20 minutes more till well browned or till temperature on an instant read thermometer registers 220 degrees.
Turn out on rack to cool.
Make crosses on top of buns, using icing.
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