Are you making Hot Cross buns tomorrow? I plan to make them tomorrow afternoon for Sunday Easter dinner. These buns are so delicious, fragrant and a beautiful addition to any Easter dinner table. I posted the recipe last year on March 30, you can get the recipe here.
I haven’t been blogging much this month. Other life demands have kept me from this, one of my favorite past times. My last blog post was a blog book tour for and it was beautiful.
When the tour ended the publisher sent out a thank you email to all the blog writers who had participated. I was stunned to see this quote of mine, as part of their email.
“From the beginning, this book is a real page-turner. Oh, it’s not filled with the super-sleuth heroin and a murder mystery to solve. It’s a page-turner because once I started reading Kara’s words about how Grace showed up in her life, I couldn’t get enough. Page after page she described the horrors of cancer and then she wrapped it all up in the love and compassion of friends, the strength she found in her hero, her husband, and finally the mercy and grace and love that she experienced from Jesus.”
Driving into town last week I read this sign in a local church yard. A half truth, a “little white lie”, a twist of truth … is still a whole lie. This has bounced around in my head all through the week, not to mention the many times I drove that road in to town and read the sign.
I am studying 2 John this week. From the study 2 John 1:6 is my memory verse.
Having just gone through Holy Week and Easter weekend, it seems there was a lot of conversation on television, in the grocery stores, and among friends about Jesus. About The Bible and doctrines of the Bible. Often times I feel that when I choose sound Bible doctrine over what is socially accepted I come off as being narrow-minded or judgmental.
Then I read a sign that says a half truth is still a whole lie. In 2 John he encourages Believers to live in truth and walk in love for one another. That is what I want to do … walk in love for all others.
Do you ever struggle with that line between half truth and whole lie or between living in this world but not being of this world?
I pray you have a week filled with the truth imparted to us by the life of Jesus Christ and that each day you find time to walk in love for one another.
“And Jesus going up to Jerusalem took the twelve disciples apart in the way, and said unto them, Behold, we go up to Jerusalem; and the Son of man shall be betrayed unto the chief priests and unto the scribes, and they shall condemn him to death, And shall deliver him to the Gentiles to mock, and to scourge, and to crucify him: and the third day he shall rise again.” Matthew 20: 17-19KJV
Do you have special plans for this Easter weekend? Do any of those plans include a little time in the kitchen? Here are a few of my favorite spring and holiday recipes. Happy Baking!
Overnight Baked French Toast (oops, sorry about the Christmas dishes!) This is a great recipe because it can be made on Saturday and ready to bake Sunday morning. No fuss, no muss!
Fresh strawberry cake! This is one of the best recipe I have ever made for flavor, texture and all around tasty “wow” feature!
I’ll be making Hot Cross Buns on Saturday for a Sunday Easter dinner with friends. These hot cross buns are easy and so incredibly delicious when served slightly warmed. (Not enough to melt the cross!)
It’s Easter week and my sous-chef dish-washing mom and I are invited to a friend’s house for breakfast tomorrow. I want to take a little something to the hostess. It is the southern way. So, after church today I decided to make Hot Cross Buns.
I have made them before but not for a long time. If memory serves me right I think in the past I have made regular yeast rolls and placed a frosting cross on the top! Yikes.But now I have Google. Through wandering the internet of hot cross buns I read recipe after recipe that were similar but yet with differing amounts of the usual ingredients. I read review after review. Finally I decided on a recipe from The Food Network. Good reviews, reasonable list of ingredients and a nice picture.
I decided that I didn’t want to “just use raisins” instead of currants, which can be hard to find (or so I thought.) That is when I easily found these Zante Currants at the local grocery store. I am so glad I paid a little more and bought these currants.
They are smaller than a regular plump raisin but loaded with sweetness. The little fruits fit perfectly into these hot cross buns.
These rolls can be made start to finish in 3 hours with plenty of time while the bread is raising to do other things in the kitchen or out. I threw in this picture just because I adore making bread and I think each stage is beautiful.
This recipe makes 12 large rolls. When I was making them I thought about making them slightly smaller and fitting about 18 rolls in a 9″x 13″ pan. I am so glad that I didn’t do that.
My Chief Culinary Consultant and Sous-chef dish-washing mom and I each tried out a fresh hot cross bun with our leftover hashbrown omelette Sunday night dinner. May I just say, “Oh my gosh!” This recipe is a keeper and I’ll be making these again this weekend for our Easter dinner.
Wishing you a lovely Easter week filled with sweet bread and precious moments spent in prayer and fellowship with our Heavenly Father.
Let the fun baking begin just in time for your Easter dinner table! These rolls are delicious and memorable.
Author: Adapted by Catherine Daugherty
Recipe type: Bread
½ cup water
½ cup whole milk
½ cup sugar
4½ teaspoons active dry yeast (2 (1/4 ounce) packages)
⅓ cup unsalted butter, melted, plus as needed
1 large egg yolk
1½ teaspoons pure vanilla extract
3 cups all-purpose flour
¾ teaspoon fine salt
¼ teaspoon grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon cardamom
¼ teaspoon ground ginger
½ cup currants
1 egg beaten, for brushing
For the icing/glaze:
2 cups confectioners' sugar, sifted
2 tablespoons milk
¼ teaspoon finely gated lemon zest
1 teaspoon pure vanilla extract
Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Using the dough hook in your mixer, add the milk/water, sprinkle the yeast and a pinch of sugar over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes or less.
With the mixer on low, whisk the butter, egg yolk and vanilla into the yeast mixture.
With the mixer on medium beat in the flour, the remaining sugar, salt, cardamon, nutmeg, cinnamon and ginger. Stir in currants.
Continue kneading the dough in the mixer until soft and elastic, about 3 to 5 minutes. Shape into a ball.
Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes.
To form the rolls: Butter a 9 by 13-inch baking pan. Turn the dough out of the bowl. Divide the dough into 12 equal portions, about 2 ounces each.
Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan
and have more than doubled in size, about 45 minutes.
Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F.
Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 25 minutes.
For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice buns in a thick cross shape over the top of the warm buns.
Adapted from The Food Network Kitchens. www.foodnetwork.com/recipes/food-network-kitchens/hot-cross-buns-recipe