You’vedevoured whole packages of Peepsanddecorated scores of eggs— so what’s your next Easter tradition to embrace?
Making hot cross buns, the spicy-sweet treat studded with dried fruit, topped with white icing and often served on Good Friday.
These delectable dough boys aren’t your average baked good: Their history dates back to the Middle Ages, when a 12th-century monk baked the pastry in the days before Easter with a cross design that represented the crucifixion of Christ.
If you believe the myths, the cinnamon- and nutmeg-flavored buns aren’t just mouthwateringly delicious, but powerful, too. Bake a batch on Good Friday and they won’t get moldy for a year. Even better: Hang one in your kitchen and you’ll ward off evil spirits. (While, possibly, attracting flies.)
They’re so good, you’ll want to make them year-round!
Orange Hot Cross Buns
Makes 16
¾ cup warm (100° to 110°F) whole milk
4½ tsp. (2 packages) active dry yeast
1 large egg, plus 2 tbsp. beaten egg
¼ cup granulated sugar
¼ cup butter, melted and cooled
¾ tsp. salt
½ tsp. nutmeg, preferably freshly grated
½ tsp. cinnamon
Finely shredded zest of 1 large orange
About 3 cups flour
½ cup chopped candied orange peel
¼ cup dried currants
2 tsp. fresh orange juice
2 tsp. fresh Meyer lemon juice
1 cup powdered sugar
1.In a bowl of a stand mixer, combine milk and yeast; let stand until yeast softens, 5-10 minutes. Add whole egg, granulated sugar, butter, salt, nutmeg, cinnamon and orange zest. Beat on medium speed with dough hook until blended.
2.Blend in 2¾ cups flour. Beat on medium speed until dough is smooth and stretchy, 10-12 minutes. Add just enough flour (about ¼ cup) so dough is only slightly tacky. Add orange peel and currants, pick up dough and mix with your hands to distribute fruit. Return dough to bowl, cover and let rise in a warm place until doubled, about 1¼ hours.
3.Punch down dough. With floured hands, shape into 16 smooth rounds. Evenly space rounds in 2 buttered 8- or 9-in. square pans.
4.Cover loosely and let rise in a warm place until doubled and puffy, about 40 minutes. Meanwhile, preheat oven to 400 degrees.
5.Brush buns with beaten egg. Bake until deep golden, 13-15 minutes. Let cool in pans at least 30 minutes.
6.In a small bowl, stir together juices and powdered sugar until smooth. Spoon into a small, heavy-gauge plastic bag, snip a hole in a corner and squeeze icing onto buns to form large Xs.
—Nancy Mattia
source: people.com
