Tuesday, February 13, 2007
One a penny, two a penny ....
Those are The Dreamer's hands as she pipes on the icing! Mmmm!
Last weekend while enjoying a good look at all of the spring items in the Cracker Barrel Old Country Store nearby, I saw a simply lovely book by Tasha Tudor - a child’s book about Easter. I could not help reading the whole thing through and enjoying the lovely artwork and simple heartfelt words - it was as if I was transported to a springtime garden for just a moment.
One of the 'surprises of Easter' mentioned in the sweet pages of the book was the joy of waking up on Good Friday morning to the delight of Hot Cross Buns. That nice reminder, along with our Dreamer singing ‘Hot cross buns, hot cross buns, one a penny, two a penny, hot cross buns ….“ all afternoon yesterday!
Since it has been over a year since we enjoyed these, I thought today might be the day for a batch! I keep praying that we don’t loose power before they are out of the oven!
Easy Easter Buns (Bread Machine Method)
½ cup scalded milk
¾ cup very warm water
1 ½ tablespoons dry milk powder
1/3 cup melted butter
2 cups unbleached white bread flour
1 cup whole wheat flour
1/3 cup sugar (we like date sugar, brown sugar or raw sugar)
1 ½ teaspoons of sea salt
¾ teaspoons of ground nutmeg
¼ teaspoon of ground cinnamon
the finely grated zest of 1 small lemon rind (about 1 teaspoon)
2/3 of a cup of currents (OR plump raisons, minced candied citron, or chopped dried cherries are great choices too!)
4 teaspoons of active dry yeast
Place ingredients in bread machine 1 ½ pound pan in order given an follow the DOUGH or WHOLE WHEAT DOUGH cycle method in your bread machine instruction booklet.
When dough cycle has ended, pat the dough on a lightly floured board into a 12 inch square and cut into 12 equal smaller squares (a 3x4 grid) or 16 smaller buns (a 4x4 grid). Pat each into a round and place on a cookie sheet for individual buns or in a greased 9x13 inch pan for a pan of buns. Allow to rise 45 minutes , score a large X on each bun with a sharp knife if you wish and bake at 375 for 20-25 minutes (a bit less for individual buns). Remove and brush with glaze. Add piped butter cream icing ’crosses’ if you wish.
Combine until smooth and apply with pastry brush to tops.
1 frothy egg white ( I reconstitute dried pasteurized egg whites for this purpose since I can take no risks with raw egg products - the buns are hot when I glaze them)
½ cup icing sugar (powdered, 10x or confectioner’s - whatever you like to call it!)
I have also very successfully doubled this recipe in my Kitchen Aid mixer using the dough hook (without the bread machine) and used a basic sweet dough method to mix and raise the dough. One Easter morning, many years ago I arose early and made 3 double batches for a sunrise service breakfast in our church in Michigan - such lovely memories!