Friday, April 6, 2012
To those of us who love baked goodies, Good Friday is all about Hot Cross Buns. I posted this recipe last year, but it is tasty enough to repeat. While the dough rises, head over to the Swedish Blog and read about the fun traditions of påsk (Swedish Easter). Two year ago I posted my thoughts on how the Swedes celebrate Easter. You can read that here. Good Friday and Glad Påsk!
Hot Cross Buns
Makes 8 - 10 buns1/2 cup buttermilk, warmed
1/2 stick butter, melted in buttermilk
1 teaspoon vanilla
1/2 teaspoon almond extract
1/3 cup loosely packed brown sugar
1 1/4 teaspoon yeast
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cardamom
1/2 teaspoon nutmeg
Small handful maraschino cherries, drained and chopped (about 1/8 cup)
1/4 cup craisins, chopped and soaked in 1 tablespoon bourbon
Zest of one orange
Butter, 1 egg beaten
Combine milk, butter, vanilla, sugar, and yeast in mixing bowl; allow yeast to bubble, about 5 minutes. Add flour, baking powder, salt, spices, cherries, craisins in bourbon, and zest; knead by machine about 5 minutes to make a very smooth dough. Allow to rise 2 hour in warm place, covered, or until nearly doubled.
Form small rolls and place on buttered pan about 1/2 inch apart;cover and allow to double about 1 hour.
Brush rolls with beaten egg and bake 20 - 25 minutes in preheated 350 degree oven until rolls are golden brown and cooked through. Cool on rack
Combine powdered sugar, fresh squeezed orange juice, and almond extract to make a glaze; criss-cross glaze over tops of rolls.