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Featured Cookbook
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Easter Eggs
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Hot Cross Buns with Dried Sour Cherries and Pistachios
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Ivory "Eggshells" with Lemon Cream
Book Description
Look no further for entertaining Easter ideas! From tasty recipes for a gourmet dinner to silly and simple crafts with the kids, you'll find the variety in Easter Treats most pleasing. Each recipe includes a lovely color photo of the finished project, as well as an ingredients list and, where appropriate, illustrated steps or traceable stencils.
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Easter Treats: Recipes and Crafts for the Whole Family (Creative Crafts)
Authors: Jill O'Connor,Jonelle Weaver
Date: January 2000
ISBN: 0811823849
Publisher: Chronicle Books
Hardcover
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Hot cross buns were traditionally prepared by English housewives on Good Friday. To ward off evil spirits, the buns were marked with a cross made from dough before baking or with icing after baking. Here the recipe is updated with dried sour cherries and pistachios.
Makes: 16 buns
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6 tablespoons granulated sugar
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1 cup milk
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1/4 cup (1/2 stick) unsalted butter
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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grated zest of 1 lemon
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1/4 cup warm water
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2 packages active dry yeast
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1 whole egg plus 2 egg yolks
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3 1/3 cups all-purpose unbleached flour, plus more for kneading
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1 teaspoon salt
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1 cup dried sour cherries
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1/2 cup chopped pistachios
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melted unsalted butter for greasing and brushing
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1 egg yolk mixed with 1 tablespoon milk, for glazing
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For the icing:
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1 cup confectioners' sugar
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1 to 2 teaspoons milk, heated
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Combine 5 tablespoons of the sugar, the milk, butter, cinnamon, nutmeg, cloves, and lemon zest in a small saucepan over medium heat. Stir until the milk is hot and the butter is melted. Remove from the heat and pour into a large bowl. Let cool to room temperature. Meanwhile, combine the warm water with the remaining 1 tablespoon sugar in a small bowl. Sprinkle the yeast over the water and let stand until frothy, about 10 minutes. Whisk the whole egg, the egg yolks, and the yeast into the cooled milk.
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In another bowl, stir together the 3 1/3 cups flour and the salt. Add the yeast mixture, stirring until a sticky dough forms. Stir in the sour cherries and pistachios. Turn the dough out onto a lightly floured board or countertop and knead until smooth and elastic, 10 to 15 minutes. If the dough is too sticky, sprinkle with a little more flour.
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Transfer to a lightly buttered bowl and brush the surface with a little melted butter. Cover loosely with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 2 hours. Punch down and knead briefly. Re-cover and let rise a second time, about 30 minutes. Punch the dough down again and knead briefly. Divide into quarters and divide each quarter into 4 equal pieces. Roll each piece of dough into a smooth ball and place in a lightly buttered 9-by-13-inch pan. Cover loosely with plastic wrap and let rise a final time until doubled, about 30 minutes.
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Preheat the oven to 375 degrees F.
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Brush the buns with the egg glaze. Bake until golden brown and the buns sound hollow when rapped on the bottom, 20 to 25 minutes. Let cool completely on a wire rack.
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To make the icing, combine the confectioners' sugar and 1 teaspoon warm milk in a bowl. Stir until smooth, adding another 1 teaspoon milk if needed to achieve a smooth consistency. Spoon into a lock-top sandwich bag, seal, and snip off the tip of one corner. Squeeze the icing from the bag, piping a cross over each cooled bun. Serve the buns at room temperature.
More From This Book:
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Easter Eggs
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Hot Cross Buns with Dried Sour Cherries and Pistachios
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Ivory "Eggshells" with Lemon Cream
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