HOW TO MAKE EASY HOT CROSS BUNS FOR GOOD FRIDAY OR FOR ANYTIME YOU WANT A FLAVORFUL FRUIT-FILLED BUN

HOT CROSS BUNS

 

 



Spicy, fruit filled buns with a cross marked on the top are a speciality for the Holy Day Good Friday.  However, I think they are wonderful for any time of the year.  Traditionally the cross is white to symbolize Christ, but I thought that it would be interesting to try other cross colors.  Traditionally the buns were served hot and toasted, and the fruit was dried currants and citron.  I don't like citron so I use candied lemon peel or candied orange peel instead.  Modern times have made all kinds of dried fruits available.  Dried cherries, cranberries, pineapple, or blueberries would also be delicious in these buns.  For other times of year, frost the whole top of the bun.

 

 

In 1592, Queen Elizabeth 1 ruled that spiced fruited buns could only be served on Good Friday, Christmas, and at burials.  She probably wanted all the tasty buns for herself.  Thankfully that law has fallen by the wayside.

 

 

I make the dough for the buns in my bread machine.  Bread machine have become passe in recent years, when my old bread machine died a couple of years ago, I couldn't wait to get another one.  It makes baking so much easier and convenient.  

 

 

 

 

 

HOT CROSS BUNS FOR A BREAD MACHINE OR FOR WITHOUT A BREAD MACHINE

1 ½ LB. BREAD MACHINE PAN OR LARGER

¾ c lukewarm water

1 egg

4 T butter

1 t salt

1/3 c sugar

3 T instant powdered milk

3 c all-purpose flour

1 t cinnamon

1/2 t ground allspice

1/4 t nutmeg

2 1/4 t instant yeast

3/4 to 1 c dried currants

1/4 c candied lemon peel, optional

 

EGG WASH

1 egg yolk

1 T water

Ingredients:  Flour, sugar, salt, instant dry milk, butter, yeast, eggs, allspice, nutmeg, cinnamon, dried currants, and candied lemon peel.

 

ICING

1/2 c powdered sugar

1/2 t vanilla

2 t milk

 

 

You can make an icing for the crosses or do like I do and use commercial icing. 

 

 

Place all ingredients in bread pan of a bread machine in order given for your machine.  Select DOUGH setting.  Press START.  Add fruit when your machine signals to add.  When cycle is finished, shape dough in preferred shape. Put shaped dough into greased baking pan.  Cover.  Let rise for about 1 hour in a warm place.  Brush with egg yolk/water mixture.  Bake in a preheated 350° oven.  Bake for 20 to 30 minutes or until lightly brown and rolls test done.  Cool on wire rack.

Place ingredients in bread pan according to your brand's directions.  Add currants and lemon peel at the end of the kneading process.

Remove dough from bread pan.

Cut dough in half to make two 8x8-inch pans of buns.



Divide one-half of the dough into thirds.

Then cut the three pieces in half for six buns.




Shape the 6 pieces of into buns and place in a greased 8x8-inch pan.

Cut second half of dough into 8 pieces.

 

 

 

 



Cut the pointed ends off the 8 pieces to make a 9th bun.

Shape 9 pieces into buns and put into greased 8x8-inch pan.

Place pans in a warm place.  Cover pans with a dish towel.  Let rise until double in bulk.



  

Put egg yolk into a bowl with water.

Beat well.

Cut a cross into the top of the buns with a floured scissors, if desired.

Brush tops of buns with egg yolk wash.  Bake in preheated 350 degree F. oven for 20 to 30 minutes depending on the size of the buns.

Baked buns.

Smaller buns in the 9 bun pan.

 Don't wait for a holiday to enjoy these buns.
Enjoy, enjoy, enjoy!!!

TO MAKE HOT CROSS BUNS WITHOUT A BREAD MACHINE

 

Use 1 pkg. yeast

Reduce salt to ½ t

 

In a large mixing bowl combine 2 cups of flour and the yeast.  In a saucepan heat and stir milk, butter, sugar and salt just until warm (120° to 130°) and butter almost melted.  Add to flour mixture along with egg and almond extract.  Beat with electric mixer on low speed for 30 seconds.  Beat on high speed for 3 minutes.  Stir in remaining cup of flour.  Turn out on floured surface and knead to make a moderately soft dough that is smooth and elastic.  Shape dough into a ball.  Place in a greased bowl; turn once.  Cover and let rise in a warm place until doubled (about 1 hour).  Punch dough down and shape into 24 balls.  Place balls in greased 9x13-inch baking pan.  Cover and place in warm place until doubled (about 1 hour).  Brush with butter and bake as directed in Bread Machine Recipe.  

 

THE BEST LEMON PIE FILLING OR PUDDING PLUS HAVING YOUR "PIE" WITHOUT RUINING YOUR DIET

This is how I have my "pie" without having to spend a week in the gym working it off.  I place the pie filling in tiny taster dishes and enjoy them, one after a meal, with a swirl of whipped light cream.  

I love lemon meringue pie.  My Dad always told me not to say I love something unless it could love me back.  Lemon meringue pie loves me back by staying on my hips to be with me forever.  Therefore I make my very favorite pie filling as a pudding.  I proportion it out into any proportions and enjoy the flavor and texture without all the calories.  As metabolism slows with age, it becomes important to improvise to enjoy all the pleasures of life.

Recently in the supermarket I found bags of Meyer Lemons.  Back in the middle 1960's I lived in Marquette, Michigan which is on the shores of Lake Superior.  In the midst of all that cold and snow, I had a house plant of a Meyer Lemon.  I made this recipe with the lemons from that miniature tree and I never forgot the wonderful taste.  Meyer Lemons are from China.  They are believed to be a cross between a lemon and a Mandarin orange.  The flavor is sweeter than a lemon and the aroma is intoxicating.  I was thrilled when I found them in the market because before this you had to have a tree of your own to have the lemons.

THE BEST LEMON PIE FILLING AND PUDDING

This is the best recipe my dear friend, Nelda and I've found for this classic American pie.  Nelda and I have both tried many recipes and keep coming back to this recipe which is from an old copy of Better Homes and Gardens New Cookbook from the 1950's to early 1960's.   My copy is well-worn as it is my favorite cookbook for pies.

 

 

1 1/2 c sugar

7 T cornstarch

Dash of salt

1 1/2 c water

3 beaten egg yolks

1 t grated lemon peel

2 T butter, I use 1-Tablespoon

1/2 c lemon juice

 

 

 

Ingredients: Sugar, cornstarch, salt, egg yolks, lemons, and butter.

 

 

In a sauce pan, combine sugar, cornstarch and salt.   Mix well.  Stir in water.  Bring to a boil over medium heat and stirring constantly.  Cook until mixture thickens, stirring constantly for about 5 minutes.  Remove from heat.  Stir small amount of hot mixture into egg yolks.  Put heated egg mixture into pan of sugar mixture.  Bring to a boil and cook 1 minute, stirring constantly.  Remove from heat.  Add lemon peel and butter.  Slowly stir in lemon juice.  Cool to lukewarm.  Pour into cooled baked pastry shell or serve as pudding in bowls.

 

 

 Grate lemon rinds and juice lemons.

 

 



 

Put sugar, salt, cornstarch in a saucepan.  Mix well.  Add water and stir well.



 

Separate the eggs from the yolks.  It is always best to break the egg into a bowl, not used for either the whites or yolks, to separate in case it is a bad egg or the yolk breaks in the separating process. 

The separated egg yolks.


 

Beat yolks well.

Bring sugar/water mixture to a boil over medium heat, stirring constantly. Cook until mixture thickens, stirring constantly for about 5 minutes.   Remove from heat. Stir small amount of hot mixture into egg yolks.  This warms the egg mixture so it mixes into the sugar/water mixture and doesn't make scrambled eggs instead of pie filling. 

Add warmed egg mixture to sugar/water mixture.

Cook, stirring constantly, for about 1 minute.

Add lemon zest and stir well.

Add butter, if desired, stirring well.  Place plastic wrap directly onto pie filling/pudding surface and chill mixture.

Enjoy, enjoy, enjoy!!!

 

PERFECT COOKED EGGS FOR COLORING EASTER EGGS


http://michigancottagecook.blogspot.com/2010/03/easy-hard-cooked-eggs-perfect-every.html
Every Easter I receive requests from people to re-post this simple fool-proof way to make "hard-boiled" eggs.  There is no green ring around the yolk and the eggs are easy to peel. 

For Easter eggs, chill eggs in water and ice cubes.  Then dye are you wish.




DIVINE EGGNOG WITH NUTMEG SNICKERDOODLES

EGGNOG SNICKERDOODLES WITH NUTMEG

 

 

 

Eggnog is not usually associated with Easter, but these EGGnog cookies are a delightful addition to any holiday or any day.  The cookies are not made with eggnog, but flavored with rum and brandy extracts to give the eggnog flavor.  The brandy extract can be hard to find, but it really adds to the flavor of these cookies.  The extract is available on-line.

I made these cookies for a reception for my Grandson Bradley's music students and they were a hit.  Bradley and I are both very fond of nutmeg.

 

 



EGGNOG SNICKERDOODLES

A delightfully different variation of a perpetually favorite cookie, the traditional Snickerdoodles.  Snickerdoodles were John Winterrowd's favorite cookie.

 

½ c butter

½ c shortening

1 ½ c sugar

2 eggs

1/2 t rum extract

¼ t brandy extract

2 ¾ c flour

2 t cream of tartar

1 t baking soda

¼ t salt

TOPPING

¼ c sugar

2 t ground nutmeg

Ingredients:  Flour, sugar, baking soda, cream of tartar, salt, eggs, butter, shortening, rum extract, brandy extract, and nutmeg. 

 

 

 

If you can not find brandy extract, use LorAnne Brandy-flavored oil which is available in cake supply stores and on-line.

 

 

In a mixing bowl, cream butter, shortening and the 1-½ cup sugar with an electric mixer until light and fluffy.  Add the eggs and extracts.  Beat until fluffy.  Combine dry ingredients in a separate bowl and mix well together.  Add dry ingredients to butter mixture and mix well.  In a small bowl, mix together nutmeg and sugar for topping.  Use a cookie scoop or teaspoon to form cookie, roll cookie in nutmeg sugar mixture.  Line cookie sheets with parchment paper.  Place cookies 2-inches apart.  Bake in preheated 400° F. for 10 to 12 minutes or lightly browned around the edges.  Cool on wire rack.  

 

Put butter and shortening in a mixing bowl.  Put dry ingredients in a different bowl.  Put topping sugar and nutmeg in another bowl.  Cream butter and shortening together with an electric mixer until mixture is fluffy.

 

 

 





Add sugar to butter mixture and beat well.

Add eggs and beat well.  Add dry mixture and mix to combine.

 

 

Use a teaspoon or a cookie scoop to form cookies.  Roll cookies in sugar/nutmeg mixture and place 2-inches apart on parchment lined cookie sheets.

 

 

 



Bake in preheated 400° F. for 10 to 12 minutes or lightly browned around the edges. 

 

 

 

 



Cool cookies on a wire rack.

 

 

 

Enjoy,

 

 

 



enjoy,

 

 

 



 enjoy!!!

EASTER RICOTTA CHEESE BLUEBERRY COFFEECAKE

http://michigancottagecook.blogspot.com/2010/04/blueberry-ricotta-cheese-coffeecake.html


Easter is a time of new beginnings.  Ricotta is a fresh new cheese.  This coffeecake is wonderful anytime of the year, but is especially delightful to celebrate the end of the austerity of Lent.  Enjoy, enjoy, enjoy!!!