One of the main reasons that I absolutely adore my career is the fact that food is tied in with so many memories of our lives. Each of us can remember a time or event, or suddenly a cherished picture of days gone pops into our thoughts, by simply smelling or enjoying a food tradition. Our family recipe box is laced with so many recipes that evoke traditions. I want to share with you our traditional Easter breakfast, one that we have celebrated for decades. Easter breakfast needs to be easy because there is so much activity that morning–Easter baskets to adore, eggs to fetch and of course, arriving at church early so our daughter can sing in the youth choir. Breakfast has to be fast and special on this day. We celebrate with hard cooked,dyed Easter eggs and Hot Cross Buns. I make the Hot Cross Buns a day ahead and voila! Breakfast is served, no hassles and such fun.
It is a bit ironic that Hot Cross Buns are associated with England. Three weeks ago Kathy and I had no way of knowing that we would be traveling to London in April. Two weeks ago we purchased our airline tickets to arrive at Heathrow airport and begin our English adventure. We are still pinching ourselves and hope to post pictures and details upon our return. English folklore maintains that Hot Cross Buns baked on Good Friday will not spoil or mold for many days. In the United Kingdom grocery stores prepare hot cross buns in a variety of flavors such as toffee, orange, cranberry and orange. Sharing a hot cross bun with someone is supposed to guarantee friendship throughout the coming year. The saying goes, “Half for you and half for me, between us two shall goodwill be.” My hope is that you will try this recipe and begin your traditions this week.
Stay tuned for more regarding our English travels and until then, carry on!
Hot Cross Buns
1/2 cup orange juice, at room temperature
1 large egg, at room temperature
Orange zest from one orange
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup butter, at room temperature and cut into pieces
2 cups bread flour
2 1/2 teaspoons yeast
1/2 cup golden raisins or currants, optional*
Glaze:
1 cup confectioners’ sugar
1 to 2 tablespoons orange juice
1/2 teaspoon vanilla extract
Add ingredients except raisins to the bread pan of a bread machine in the order listed.
Use the dough setting and the 1 pound setting to mix the bread.
Remove the dough from the machine and place on lightly floured surface. If desired, knead raisins or currents into the dough. Line a cookie sheet with parchment paper.
Divide the dough into 9 equal balls and place on parchment paper. Cover and allow to rise in a warm place until double in size. Allow at least 1 to 1/2 hours for this step.
Preheat the oven to 350°F. Clip or cut a cross on top of each bun. Bake for 20 minutes or until golden brown. Remove to a rack to cool.
Meanwhile prepare the glaze. In a small bowl, whisk together confectioners’ sugar, 1 tablespoon orange juice and vanilla extract. Add additional orange juice if needed to reach an icing consistency. Pipe icing into cross cut on buns.
*If desired, plump raisins or currants for 10 minutes in hot orange juice; drain well and proceed as directed.
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