Hot Cross Buns

Recipe:

Buns:

  • 1 1/4 cups warm milk
  • 4 1/2 teaspoons active dry yeast
  • 3/4 cup plus 1 teaspoon sugar
  • 3 cups bread flour
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup dried currents or raisins
  • zest from 1 lemon
  • zest from 1 orange
  • 3/4 cup (1 1/2 sticks) butter
  • 4 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

Glaze:

  • Confectioner’s sugar (amount fluctuates based on how much glaze you want on your buns.)
  • water (amount fluctuates based on how much glaze you want on your buns.)

 

In a stand mixture, combine the yeast, teaspoon of sugar, and the warm milk in a bowl. Mix until combined. Let the mixture stand in the bowl until the mixture is foamy, frothy, smells of yeast, and is beige in color, about 5-6 minutes.

Meanwhile, combine the flours, cinnamon, salt, nutmeg, and zests and the remaining sugar in a bowl. Mix well. Add half the flour mixture to the stand mixer mix. Mix. Add the eggs, yolks, vanilla, and butter. Mix again. Add the remaining flour. Mix yet again.

Scrape the bowl with a rubber spatula and switch to the dough hook. Mix at a medium speed for 5-6 minutes, until the dough comes together easily and can be scraped down with a dough scraper. It won’t completely clear the sides of the bowl. The dough should remain a little tacky. Add the currants and mix until well distributed.  Allow the dough to rise until it is doubled is size, about 1-1 1/4 hours.

When the dough has risen, place it on a floured surface and split the dough into 16 even pieces. Place the dough onto two 12×18 rimmed baking sheets, not touching, and allow to rise for 45 minutes.

Place 2 racks in the oven, equal distances apart. Preheat oven to 350ºF. Place bus in oven for 18-20 minutes, switching trays from top to bottom halfway through.

When out of oven, mix sugar and water, adding water a tiny bit at a time until you have a nice, thick, pipeable glaze. Cut off the tip of a ziploc bag and fill the bag with glaze. Pipe an X onto the buns. Enjoy!

 

Pear Apple Strawberry Crisp

Recipe

Fruit mix:

  • 5 pears
  • 1 apple
  • a few strawberries
  • 1/8 teaspoon orange zest
  • 1/2 cup sugar
  • 3 tablespoons flour

Topping

  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1/2 cup quick cooking oatmeal
  • 1 stick (1/4 pound) butter, diced
  • 3/4 cups flour

Prehat oven to 350º F

Take the pears and apples, slice them into small bits, and place them in a large bowl. Add the orange zest, sugar, and flour. Toss. Mix in the strawberries. Spoon the mix into ramekins.

For the topping, mix the flour, sugar, brown sugar, salt, and butter in the bowl. With a pastry cutter, mix until the butter is the size of peas and well mixed. Sprinkle over the fruit. Bake in the oven for 40-45 minutes. Serve imedeatly.

Lemon Blueberry Bread

Recipe
  • 2 cups flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 tsp. table salt
  • 1 cup blueberries
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon. lemon juice
  • 1 stick melted butter

Heat oven to 350º F. Butter and flour a 9x5x3 inch pan.

In a bowl, mix the flour, sugar, baking powder, salt, and blueberries.

In a different bowl, combine the milk, eggs, lemon zest, lemon juice, vanilla, and butter. Add to the dry ingredients. Mix until evenly moisturized. Put in pan.

Bake for 50-55 minutes, or until a skewer comes out clean.

Irish Brown Bread

 

Tired of Irish soda bread? Here’s a new recipie to add to your inventory.

Recipie

  • 1 1/4 cups all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup  rolled oats
  • 1/4 cup toasted wheat germ
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 stick (4 tablespoons) butter, cut into bits
  • 1 1/3 cups buttermilk, or plain yogurt

 

Preheat oven to 425 with a rack in the middle of the pan

Whisk together flours, oats, wheat germ, baking soda and salt in a large bowl. Add butter, and cover it with flour and then blend it with your fingers or a pastry blender until the mixture resembles a coarse grain. Add buttermilk and stir until dough is evenly moistened but still lumpy.

Put the dough onto a floured surface and knead for a minute, then sprinkle lightly with additional flour to prevent sticking; dough should remain soft.

Flour a baking sheet and place the dough in a 7 inch circle on the sheet. Cut an X in the top with a sharp knife.

Bake bread untill golden and bottom sounds hollow when tapped, about 30-40 minutes. Enjoy!

 

All credit for the recipie goes to Ruth Reichl and her cookbook The Gourmet cookbook. Check it out, it’s great!