*** A WORD FROM THE KITCHEN ***

I’ve said it before and I’ll say it again…the bread
is sometimes what makes a table. Hot Cross Buns are
traditionally served on Good Friday (the Friday before
Easter) and during the Lenten season, but they are also
good anytime so no time like the present to get you a
great recipe. You’re sure to already see these in bakeries
everywhere. They are a yeast roll decorated with a simple
frosted cross on the top. This recipe makes 18 buns but you
can also cut all of the recipe ingredints in half for a
smaller amount. Don’t be intimidated by the long directions
it’s pretty easy.

Enjoy! Marzee

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RECIPE: HOT CROSS BUNS

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INGREDIENTS:
1/2 cup lukewarm water
1 cup granulated sugar
4 teaspoons active dry yeast
7 cups all-purpose flour
4 tablespoons cinnamon
2 teaspoons nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups warm milk
1/2 cup melted butter
2 eggs
2 egg yolks
1 cup raisins (or currants)
1/2 cup mixed candied peel, chopped

* FOR GLAZE:
4 tablespoons granulated sugar
4 tablespoons water

(In saucepan, stir sugar with water over medium heat
until dissolved.)

** FOR ICING:
1 1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-2 tablespoon milk
1/2 tsp. vanilla

(Combine all ingredients and mix well until smooth.)

DIRECTIONS:
In a small glass bowl combine warm water with 1 tb of the sugar;
sprinkle yeast over top. Let stand for 10 minutes or until frothy.
Meanwhile, in large bowl blend together remaining sugar, flour,
cinnamon, nutmeg, salt and cloves; make a well in center.
In small bowl, whisk together milk, butter, egg and egg yolk; pour
into well. Pour in yeast mixture. Using wooden spoon, stir until
soft dough forms. Turn out onto lightly floured surface; knead for
8 minutes or until smooth and elastic. Place in greased bowl, turning
to grease all over. Cover with plastic wrap; let rise in warm place
for 1 hour or until doubled in bulk. Punch down; turn out onto
floured surface; knead in raisins and peel. Shape into 12-inch log;
cut into 9 even pieces. Stretch, tuck and pinch sides of dough all
around to meet underneath. Using cupped hand, roll into seamless ball.
Place 1 1/2 inches apart on greased baking sheet. Cover and let rise
until almost doubles, about 1 hour. With a serrated knife cut a
cross into the surface of each bun. Bake buns in a preheated 400
degree oven for about 16 minutes or until golden brown. When removed
from the oven, brush buns with glaze and let cool for 5 minutes. With
a tip of a butter knife or a small spoon, fill in crosses with white
frosting.

Yield: 18 buns
Category: Breads, Rolls, Holiday
http://www.thedailyrecipe.com

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MARZEE’s CORNER

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EGG COLORING SAFETY TIPS:

Thoroughly wash hands before all stages of egg handling
cooking, cooling, dyeing and hiding.

If eggs cannot be colored right away, store them in their
carton in the refrigerator until they can be properly colored.

Do Not Color, Hide or Eat Cracked Eggs

Use water warmer than the eggs when coloring the eggs.

Store cooled, colored, dry eggs in their cartons in the
refrigerator until hiding, eating or displaying.

DO NOT eat eggs which have been out of refrigeration for
more than two hours.

Carefully consider hiding places. Avoid areas where eggs
might come into contact with pets, wild animals, birds,
reptiles, insects or lawn chemicals.

After eggs have been hidden and found, keep them refrigerated.
DO NOT eat cracked eggs.

If you plan to use colored eggs as decorations or center
pieces where eggs will remain out of refrigeration for many
hours or even days, prepare extra eggs for eating and discard
the display eggs when they have served their purpose.

Tags: breads, buns, easter, egg coloring, eggs, rolls