Thursday, April 2, 2009
Jumpstart on Easter
A lot is going on at the Reems-Campbell household.. a new baby in September, a trip to Mexico last week, and a move next weekend. I am now in post-holiday grieving/procrastinating from packing, cooking and baking mode. Yesterday I made two lasagnas. Today I made hot cross buns. Yes, I know I'm a week early, but with our impending move the day after Good Friday I got cracking today.
I can't take the credit for this recipe -that goes to Joan. These are the time honoured buns, made on Good Friday, year after year at the Reems homestead. I have taken the liberty of swapping the customary fruit "peel" (you know, those chopped-up, unaturally-coloured pseudo-fruit bits that come out at Christmas), with cranberries. Not because I don't like peel, but because I typically make hot cross buns on a last-minute, nostalgic childhood Easter whim, and not wanting to rush to the store to find said peel, I always have my giant Costco bag of Craisins on hand.
Mom's Hot Cross Buns
1) Combine 2 cups warm water, 2 tsp sugar, and 4 tsp yeast
1/4 cup sugar
1 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
2 T oil
2 cups raisins
1 cup fruit "peel" or dried cranberry or..
5 cups flour
3) Mix until smooth. Dough will be a bit sticky.
4) Let rise for 1 hour
5) Divide into 24 muffin tins
6) Let rise until double, about 45 minutes
7) Bake at 350 degrees for 20 minutes
8) Drizzle on topping (Combine 3/4 c icing sugar with 1T cream or milk). Make crosses if you have a steady hand - you should let them cool a bit before you drizzle, but I'm a greedy pig and like to eat them when they're hot.