Good Friday everyone! Or do I say Happy Good Friday?
Are you excited for Easter Sunday? I love celebrating Easter with my family and can't wait.
I also love Reese's Peanut Butter Eggs, too. Those are my favorite things to eat on Easter. Remember when I made those Reese's Peanut Butter Egg Cookies two years ago? Why haven't I made those again?
Do you say "Reesees" or "Resez"?
I also really like Honeybaked Ham. I don't think we've ever actually eaten Honeybaked Ham on Easter. I think that's what other families do, and I want to be like them. I'd probably be the only person who would eat it, but I don't care. Maybe I'll bring my own ham and gnaw on it while everyone else is eating turkey.
I'm trying to narrow down what I should make for Easter dessert. The choices are carrot cake, carrot cake whoopie pies, hummingbird cake, and strawberry-lemon trifle. What do you think? Family members feel free to weigh in.
Guess what? My grandma and Elmer are coming to visit on Easter. I might have some good stories for you on Monday.
I made some Hot Cross Buns for you on this Good Friday. I've never made hot cross buns before, and I didn't really know much about them. I researched and learned more about them, studied different recipes, and made my own.
I won't bore you with all the hot cross bun details, but basically they're sweet yeast rolls with either raisins, currents, or candied fruit/citrus in them.
I chose to use raisins in my hot cross buns... well, half of the buns. Fun fact: I used raisins from the box of raisin bran that's taking me months to eat. I'm not a raisin bran-lover. Give me some Blueberry Morning!! You know what I mean? Grandma and Elmer know what I'm talking about. They like Blueberry Morning. Fun fact: Grandma calls cereal, breakfast food. Is that what they called cereal back in the day?
It seems like that would be confusing...
"Good morning, honey. What would you like for breakfast today?"
"Say, pour me some breakfast food, why don't you? That would be real swell."
But anyway, I made these rolls today and they hardly took any time and were easy to make. I made a buttery, sweet yeast bread dough using my stand mixer, and used cinnamon, allspice and raisins for the flavoring.
After allowing the dough to rise an hour, I divided it into twelve balls and let them rise 30 minutes. The rolls get a cross cut into them followed by a bath of egg wash. Bake them for 15 minutes and they're done!
A little powdered sugar cross gets basted on the rolls after they've cooled, and then they're ready for eating. These were so good! They turned out beautifully and tasted delicious. I would recommend soaking your dried fruit, though. My raisins got a little caramelized.
3/4 cup warm milk (not hot)
2 1/4 teaspoons active dry yeast
1 teaspoon granulated sugar + 1/4 cup
2 large eggs, room temperature, divided use
3 tablespoons unsalted butter, softened
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 cups bread flour
1/2 cup raisins, soaked in hot water (optional)
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Stir together milk, yeast and 1 teaspoon sugar in the bowl of a stand mixer; allow to sit 10 minutes or until bubbly. Using the dough hook, mix in remaining 1/4 cup sugar, 1 egg, butter, baking powder, salt, cinnamon and allspice until well combined. Mix in flour and raisins on low speed until combined. Increase mixer speed to medium and allow to knead for 8 minutes, or until smooth and elastic.
Place dough in large greased mixing bowl and lightly cover with plastic wrap. Allow to rise in a warm area for 1 hour or until doubled in bulk.
Divide dough into 12 equal pieces and form balls. Place on two greased cookie sheets. Lightly cover with a towel and allow to rise for 30 minutes in a warm area.
Heat oven to 375 degrees F.
Using a shap knife or scissors, cut a cross into each dough ball. Whisk remaining 1 egg with a teaspoon of water until well combined; brush over dough balls. Bake 15 minutes or until golden brown. Transfer buns to wire racks to cool completely.
To make the glaze, in a small bowl, whisk together confectioners' sugar, vanilla extract and 2 teaspoons of water until well combined. Drizzle glaze into a cross over the tops of buns.
Makes 1 dozen hot cross buns.